Thai Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Gai Yang
Marinated in lemongrass, garlic, and coriander root, this grilled chicken emerges smoky and juicy — a street-food staple best eaten with sticky rice and sweet chili sauce.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
7 steps- 1
Pound the garlic, cilantro roots, and white peppercorns together in a mortar and pestle until you have a coarse, fragrant paste.
- 2
Whisk the paste together with the fish sauce, soy sauce, oyster sauce, brown sugar, and turmeric if using, to make the marinade.
- 3
Rub the marinade all over the chicken, working it under the skin where possible for deeper flavor. Cover and marinate in the refrigerator for at least 2 hours, ideally overnight.
- 4
Bring the chicken to room temperature about 30 minutes before grilling. Prepare a grill for indirect medium heat (charcoal with coals banked to one side, or a gas grill with one burner off).
- 5
Place the chicken skin-side up over the cooler side of the grill, cover, and cook slowly, turning occasionally, until the internal temperature reaches 165 F (74 C), 35 to 45 minutes depending on size.
- 6
For the last 5 to 10 minutes, move the chicken directly over the coals or flame, skin-side down, to char and crisp the skin, watching closely to avoid burning.
- 7
Let the chicken rest for 10 minutes, then chop or carve into pieces and serve with sticky rice, som tam, and a spicy dipping sauce (nam jim jaew).
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
57/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving620
Calories
71 g
Protein
3 g
Carbs
37 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Gai yang is the grilled chicken of Thailand's Isan region, marinated and cooked slowly over charcoal until the skin lacquers and the meat stays juicy. It is the classic partner to sticky rice and green papaya salad, a trio sold at roadside grills everywhere. The marinade leans on garlic, white pepper, cilantro root, and fish sauce for deep savory flavor.
Listahan note
This version marinates long and grills over moderate heat so the skin crisps without burning, and pairs the chicken with a tangy dipping sauce to round out each bite.
Technique cues
- Marinate at least a few hours, ideally overnight, so the garlic and fish sauce penetrate deep into the meat.
- Grill over moderate, not blazing, heat and turn often so the sugary marinade lacquers the skin instead of charring.
- Rest the chicken a few minutes off the grill so the juices settle before cutting.
Kitchen flow
- Parallel prep
- Pound the marinade paste and coat the chicken the night before, then make sticky rice and papaya salad while the grill heats.
- Make-ahead
- Marinate up to 24 hours ahead; the longer cure deepens the flavor noticeably.
- Leftover move
- Shred leftover chicken into larb, fried rice, or lettuce wraps the next day.
- Cleanup rhythm
- Scrub the grates while still hot and soak the marinade dish right away.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
chicken (bone-in)
the main
Purpose: Bone-in pieces or a butterflied bird stay juicy over the slower grill.
Handling: Butterfly or use thighs and drumsticks for even cooking; pat dry before marinating.
Adaptation: Boneless thighs for faster cooking, watching that they do not dry out.
cilantro root
the aromatic base
Purpose: Cilantro root gives the marinade its deep, earthy Thai backbone.
Handling: Pound with garlic and pepper into a paste.
Adaptation: Cilantro stems, finely chopped, if roots are unavailable.
garlic
the savory punch
Purpose: Generous garlic builds the savory depth of the marinade.
Handling: Pound into the paste with cilantro root and white pepper.
Adaptation: Pre-minced garlic in a pinch.
fish sauce
the salt and umami
Purpose: Fish sauce seasons the meat throughout and aids browning.
Handling: Mix into the marinade paste and coat the chicken fully.
Adaptation: Light soy plus salt for a milder cure.
white pepper
the warm spice
Purpose: White pepper adds an earthy heat distinct from black pepper.
Handling: Grind fresh into the marinade paste.
Adaptation: Black pepper, though the flavor shifts slightly.
palm sugar
the lacquer
Purpose: A little sugar helps the skin caramelize into a glossy lacquer.
Handling: Dissolve into the marinade; brush extra near the end of grilling.
Adaptation: Light brown sugar or honey.
Technique notes
- Two-zone your grill so you can move the chicken off direct heat if the sugary marinade flares.
- Brush a little reserved marinade on near the end for that glossy, lacquered skin.
- Use a thermometer; bone-in chicken is safe and juiciest pulled right at temperature, not overcooked.
Ingredient swaps
- Lower-sodium direction
- Use reduced-sodium fish sauce and lean on garlic, cilantro root, and pepper for flavor.
- Oven direction
- Roast in a hot oven and finish under the broiler if no grill is available.
- Weeknight shortcut
- Use boneless thighs and a quick 30-minute marinade for a faster weeknight version.
Serve alongside
- Sticky rice
- Som tum (green papaya salad)
- Jaew dipping sauce
- Grilled vegetables
- Thai iced tea
- Cold coconut water
- Light lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate grilled chicken up to 4 days and reheat gently to avoid drying it out. The cooked chicken freezes well for up to two months; thaw in the fridge before reheating. Shredded leftovers are excellent cold in salads and wraps.
Equipment
- Charcoal or gas grill
- Mortar and pestle for the marinade
- Instant-read thermometer
- Basting brush
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