Just like a whole roasted fish, the Thai way of grilling chicken, known as gai yang (ไก่ย่าง), is delicious and fun to cook.

In this blog post I’m going to share with you an authentic street food style Thai grilled chicken recipe that will have you licking your fingers with each bite.

gai yang recipe
Thai grilled chicken (gai yang ไก่ย่าง)

Thai grilled chicken (gai yang ไก่ย่าง)

Before we get started making this recipe, let’s quickly talk about grilled chicken in Thailand.

Gai yang (ไก่ย่าง) is the Thai word for grilled chicken, and throughout Thailand you’ll find many different types of grilled chicken, depending on regional location and also just personal family recipes.

The Thai grilled chicken recipe I’m going to share with you is a type of grilled chicken that’s usually cooked using a full chicken, and you’ll commonly find similar tasting grilled chicken throughout Bangkok.

Grilled chicken (gai yang ไก่ย่าง) is especially common to eat along with som tam (green papaya salad), and hot fresh sticky rice. With this trio combination, you’ll have an award winning meal that will make your taste buds rejoice!

Ok, so let’s get started on this Thai gai yang recipe (ไก่ย่าง).

coriander roots
Coriander roots add a wonderful depth of flavor

Ingredients you’ll need

For the marinade

Thai grilled chicken sauce

Keep in mind that for all these sauce ingredients, you may need to do some taste testing as you add ingredients – these are not exact amounts.

authentic Thai recipes
Slice up the herbs before pounding

Note: I’m going to go over some of the ingredients and techniques more in-depth below, but if you’d like to skip straight to Thai grilled chicken recipe step by step instructions, scroll down to the recipe box below.

Marinating the chicken

The first part of making this Thai grilled chicken recipe is to make the marinade.

One of the ingredients used in this Thai gai yang recipe are (ไก่ย่าง) coriander roots. Coriander roots really enhance the flavor of this grilled chicken, giving it a wonderful earthy cilantro taste. It’s not an absolute must if you can’t find it, but if you can find some coriander roots, it adds a wonderful flavor to the chicken.

Also, a heap of garlic (I literally used about 40 cloves), lemongrass, black peppercorns, and the coriander roots are the base of herbs used to make the marinade for this grilled chicken.

Thai mortar and pestle
Pound all the ingredients using a mortar and pestle

If you’re serious about making good Thai food and don’t have a stone mortar and pestle already, I’d really recommend that you invest in one. Nearly all Thai recipes make use of a mortar and pestle, and it really helps to blend the flavors of the ingredients and release their full flavor potential.

After cutting up the herbs, I pounded all the ingredients using a Thai mortar and pestle. You could also use a food processor or blender to prepare these ingredients, but again, it’s worth it to pound them by hand for the best taste.

Thai chicken marinade
A coarse herbal rub

You don’t need to pound the ingredients to a complete paste, like you would making a Thai curry paste, but rather just make sure all the herbs are broken down and will be small enough to rub all over the chicken.

The chicken rub should come out looking something like what’s above.

Thai palm sugar
Palm sugar for the marinade

Once the dry marinade ingredients are pounded, you can then mix in the wet ingredients of the marinade.

Regular soy sauce, dark sweet soy sauce, fish sauce, palm sugar, and water all go into the marinade, and stir it all up until you’ve got a nice chunky consistency. You don’t want it to be too dry, but you don’t want it to be soupy either. Just make sure your marinade is a good consistency so that it will cover the chicken and stick.

Thai recipes
Marinate the whole chickens

Whole chickens

You could make this recipe with just a single whole chicken, but if I’m going to bring out the grill and fire up the charcoal, I think you may as well do a couple of full chickens. You could also use chicken pieces if that’s what you have, but a whole chicken is the best option.

I’m going to make 2 full chickens for this Thai grilled chicken recipe, but feel free to make just one, or more for that matter. This recipe will remain basically the same, you might just need to increase marinade ingredients by a percentage.

Once your marinade is ready to go, put the chicken in a big mixing bowl and coat them with a thick layer of the marinade.

You want to really rub the chicken, get all that marvelous garlic to cover the skin, both sides of the chicken, and even in places like under the wings.

Bathe the chickens in that beautiful marinade – you don’t want any part of the chicken to miss out!

NOTE: If you plan ahead and can marinate your chicken overnight, it will taste the best. For this recipe, I marinated my chicken the day before, and then grilled them the next day. But if you don’t have the time, make sure you at least marinate your chicken for a few hours before grilling.

Thai grilled chicken
Flatten out the chicken with the skewers

How to skewer a whole chicken

This is one of my favorite parts of this entire Thai grilled chicken recipe: skewering it to prepare for the grill.

Now first of all, it’s not completely necessary to reinforce your chicken with bamboo skewers, but I will say, it makes your chicken look pretty cool – plus it is the authentic way that you’ll find whole chickens being grilled in Thailand.

What do the bamboo skewers do? The bamboo skewers make the chicken lay flat on the grill, without curling up so that it grills evenly (so they do serve a purpose). The bamboo skewers also can be used as turning devices so you don’t need to use a pair of tongs.

Take two bamboo stick, slide the chicken in, from the drumstick to the neck. Fasten both ends of the bamboo together using a piece of metal wire, and repeat this process on both sides of the chicken.

authentic Thai gai yang recipe
Thai gai yang recipe!

Grilling the chicken

Charcoal will give you the best flavor when it comes to grilled chicken, but if you prefer to use a gas grill, it will still work fine.

For charcoal, make sure you fully prepare your grill, light it up, and that you have a nice bed of hot coals before getting started.

You’re looking for some good heat, but indirect heat so the chicken skin doesn’t burn too fast. I like to tone down my charcoal with some leftover ashes (from the previous grilling), so that the the coals are hot, but not scorching.

Once the charcoal is ready, it’s time to put your beautifully marinated chicken on.

You want to hear that soft sizzle as they slow cook over the fire. If you hear too much sizzle, and see flames shoot up from drips of chicken oil, you might want to tone down the fire a bit so you don’t burn it.

how to make thai grilled chicken
Lean the chicken up to get it cooked on all sides

Make sure you’re monitoring your chicken as it grills, you don’t want to turn it too often, as you’ll lose some chicken juices and the marinade spices, but at the same time you don’t want it to burn.

If you do use the bamboo sticks to grill your chicken, you can try out some Thai street food style grilling techniques, like standing them up together like a lean-to.

Also, make sure you keep using the extra marinade to baste onto the chicken.

Thai grilled chicken recipe
Depending on how big your chicken is and how hot your fire is, will depend how long it takes to cook.

When I was making this Thai grilled chicken recipe, it took about 1.5 hours until the chickens were fully cooked.

The final step in this recipe to to remove the chickens from the grill, take off the bamboo skewers, and cut your chicken into pieces.

One of the best ways to cut gai yang (ไก่ย่าง) is by using a big chopping block and a Chinese cleaver.

First, chop the chicken in half, from the neck to the butt. Then, just make swift chops with your cleaver to cut off the wing, drumstick, and then cut the breast part of the chicken into slices.

By this time, you mouth will be watering beyond belief, and if you’re like me, you’ll probably get a sample while you’re cutting it up.

tamarind thai cooking
Add hot water to the dry tamarind

Gai yang sauce​ (น้ำจิ้มแจ่ว)

When your chicken is happily grilling away, it’s time to whip up some gai yang sauce (น้ำจิ้มแจ่ว).

There are a number of different types of Thai sauces that go with grilled chicken, some people really like the sweet and sour ketchupy tasting Thai sauce from the bottle, which you can use, but I prefer a fresh tamarind based chili sauce.

I made this recipe in Thailand, but when I was visiting the United States, at the Asian supermarket, I found blocks of tamarind (you can also buy it on Amazon) pretty easily, so hopefully you should be able to find it wherever you are.

Usually the tamarind pulp will be in semi-dry form, so you just add a bit of hot water to a bowl, and start to work the tamarind until it turns into a thick soupy consistency.

Thai sauce
This is how your gai yang sauce​ (น้ำจิ้มแจ่ว) will turn out

Once your tamarind is ready to go, you add khao kua (toasted pounded sticky rice, which gives the sauce a little texture), chili flakes, a bit of sugar (up to you), and fish sauce to make it salty.

Thai grilled chicken sauce is sweet and sour from the tamarind, with a bit of spice from the chili. It’s a wonderful complement to grilled chicken.

(If you can’t see the video, watch it here: http://youtu.be/3l9omsiaO2M)

Thai grilled chicken recipe (gai yang ปลาเผา)

Time: About 1.5 hours to grill (however, best to think ahead and marinate the chicken the day before)
Recipe size: 2 whole chickens (or more if you’d like)
Utensils: Grill
Flavors: Salty, smokey
Eat it with: Gai yang (ปลาเผา) is very common to eat in Thailand along with som tam (green papaya salad) and sticky rice. But really, it goes just as well with any kind of rice as well, or just as pure delicious chicken protein.

Be sure to check out more of our recipes here.

4.9 from 14 reviews

Authentic Thai Grilled Chicken Recipe (Gai Yang ไก่ย่าง)

Prep time

Cook time

Total time


If you're looking for a delicious way to make grilled chicken, look no further than Thai style grilled chicken known as gai yang (ไก่ย่าง). The chicken is marinated in heaps of garlic, black pepper, lemongrass, palm sugar, and some soy sauce for saltiness. Thai grilled chicken is juicy and full of amazing flavor! Here's the full video recipe: http://youtu.be/3l9omsiaO2M which you should watch before anything else. Also, for more authentic Thai recipes, click here. Enjoy!
Recipe type: Grilled Chicken
Cuisine: Thai
Serves: 4

  • 2 whole chickens (mine were 1.8 kilos each)
  • Bamboo sticks or skewers
  • Charcoal
  • Grill
  • 4 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 2 tablespoons palm sugar
  • 1 tablespoon sweet dark soy sauce (you can use kecap manis)
  • 8 tablespoons water
  • 4 heads garlic (30 - 40 cloves)
  • 2 stalks lemongrass
  • 2.5 tablespoons black pepper corns
  • 8 fresh coriander roots (or you can try the powder coriander roots)
Gai Yang Sauce
  • 1.5 tablespoons khao kua (see method here)
  • 1.5 tablespoons chili flakes
  • 1 tablespoon of sugar
  • 3 tablespoons fish sauce
  • 8 tablespoons tamarind juice (you can add more or less according to how strong it is and how sweet and sour you want your sauce)
  • Few sprigs of cilantro

  1. For this recipe, I’m going to cook 2 full chickens, together weighing in at 3.6 kilos. If you wanted, you could also make this recipe with 3 - 4 kilos of chicken pieces, or really, however much chicken you want.
  2. For this gai yang (ไก่ย่าง) to be at its finest, it’s best to marinate the chicken overnight and grill it the next day, but if you don't have the time, marinate the chicken for at least a few hours.
Chicken marinade
  1. Peel about 4 bulbs of garlic, which should be about 30 - 40 cloves in all.
  2. Thinly slice 2 stalks of lemongrass and cut off the roots of 8 stalks of coriander.
  3. Now comes the hard part, pounding everything using a mortar and pestle (If you don’t have a mortar and pestle you can blend the ingredients in a food processor (but I’d really recommend you invest in a Thai style mortar and pestle).
  4. Add small amounts of garlic, lemongrass, black peppercorns, and coriander roots to the mortar and pestle and pound them until the oils come out, and you have a coarse paste. Keep pounding until all the marinade ingredients are finished. You’ll probably need to load the mortar a few times.
  5. Put all the pounded marinade ingredients in a mixing bowl, stir them up, and add 4 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of fish sauce, and 2 tablespoons of palm sugar. Mix everything together while adding about 8 tablespoons of water to the mixture. You should end up with a potent marinade that looks like a chunky garlicky sauce.
  6. If you’re using whole chickens, you'll want to butterfly cut them starting from the breast side down to the butt. Flatten the chickens out. This is going to prepare it for the grill (Watch the video to see how to do it).
  7. In a big pan or mixing bowl start to rub the marinade on the chicken, making sure the garlic, herbs, and soy sauce go into all parts of the chicken. Rub down both chickens using all the marinade.
  8. Cover the chickens and allow them to rest overnight. You might stir them a couple of times if you remember.
  1. The next day, take out your chicken, and the first step is to light your charcoal. You want a low even heat, coals that aren't too hot, but a low and even.
  2. Put the chicken on the grill and begin cooking!
  3. Wait about 20 minutes or so (but monitoring them to make sure they don't burn), before making your first flip. You can baste the chicken with the extra marinade.
  4. Cook the chicken on low heat for about 1.5 hours, until the chicken is cooked through to the bone and the skin is golden dark brown on the outside.
  5. Take the chicken off the grill, and dismantle the bamboo supports.
  6. If you have a Chinese cleaver, first cut the chicken in half from the neck to the butt, and from there cut off the drumstick, wing, and chop the rest of the chicken into strips.
Gai yang sauce (Nam jim jaew น้ำจิ้มแจ่ว)
  1. Semi-dried tamarind pulp can usually be bought at the supermarket in a small block. To rehydrate it, get a couple tablespoons of hot water and start to work the tamarind into the hot water. This should turn it into a nice tamarind water sauce.
  2. In a bowl, mix 1.5 tablespoons of khao kua (toasted sticky rice, recipe here), 1.5 tablespoons of chili flakes, 1 tablespoon of sugar, 3 tablespoons of fish sauce, and 8 tablespoons of tamarind juice.
  3. Mix all of the ingredients together.
  4. After mixing up the sauce, make sure you taste test. You're looking for the perfect sweet, sour, and salty combination. You might need to add more tamarind juice, more sugar, or more fish sauce to balance it out.
  5. Top off your gai yang sauce with some chopped up cilantro.
  6. Happy eating!

Thai grilled chicken (gai yang ไก่ย่าง) is often eaten with som tam (green papaya salad) and sticky rice. The combination makes for an outstandingly tasty meal!

thai grilled chicken recipe
That skin!


If you love grilled chicken, you’re absolutely going to love this Thai grilled chicken recipe (gai yang ไก่ย่าง).

On each and every juicy piece of chicken, you’ll taste that amazing flavor of garlic and coriander roots, black pepper, and a hint of soy sauce.

Eating bites of chicken along with that wonderful tangy tamarind dipping sauce can hardly get better. If you’re like me, you might eat a full chicken yourself!

Hope you enjoyed this Thai grilled chicken recipe. Check out more Thai recipes here.

77 comments. I'd love to hear from you!

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  • Sabine

    1 month ago

    Glad I discovered your website. What a great technique to grill a whole chicken. I also love the marinade to go with the chicken.

  • BackPack BOB

    1 year ago

    I’m bookmarking this one for later, this looks delicious!

  • Bob

    1 year ago

    That looks delicious, reading this has made me so hungry! If I tried to cook this I doubt it would look anything like yours! I’ll have to stick to the hawker stalls for the time being!

  • Minlal Misao

    2 years ago

    Love the recipes but the sweetness on everything.. me no like. For sweet theres a sweet dish but not on my meat please..

  • Jeanie

    2 years ago

    Your pictures make me really want to try this dish. Great post with high-quality picture. thanks for your information!

  • Beth

    2 years ago

    Thai food has become such an explosion on the Western menus. Because of my disability I do not leave my house ever. The idea of doing this myself, or with help, is very exciting. Thank you!

  • Judith lustig

    3 years ago

    This is like a trip to Thailand! Excellent website! Such wonderful passion for Thai food!

  • Valerie

    3 years ago

    Now that is a beautiful sight!

  • Monique Hoang

    4 years ago

    Hi Mark, thank you for the great recipe. It’s very easy to follow and so delicious. I can’t find coriander roots so I use freshly grounded coriander seeds. I don’t have charcoal grill so I baked it in the oven 375°c for 40 minutes, turn over half time.

  • bert helsen

    4 years ago

    Hi Mark, Thanks for all your amazing recipes. I have already tried several and they are all so easy to make . So tasteful and delicious. All ingredients are easy to find in chinese or thai supermarkets here in Antwerp. I hope to hear some more from you. Greatings from Belgium. Bert


    4 years ago

    Hi, Mark I love your video’s mark I live in the USA it is impossible to get coriander roots hear what would u suggest if I USE ground coriander root powder and what would be the ratio or proportion of fresh vs powder in a recipe

    • Mark Wiens

      4 years ago

      Thank you very much Johnny, yah I think that would be the best substitute, probably about 1/2 tsp. or so per root I would say. Otherwise you might just omit it altogether. Hope it turns out well!

  • Peter

    5 years ago

    Great recipe Mark. I made it a few nights ago and it was delicious. I couldn’t wait to return in Thailand in a few months to feed my gai yang craving – this hit the spot!

  • Joel Garcia

    5 years ago

    Hi Mark, thank you for the amazing recipes and instructions. Keep them coming please. I have a quick question regarding the palm sugar. Can you please tell me where I can order the right sugar online. I have looked on amazon and found a few but I’m just not sure which one to order. I would like to stay to your original recipe if possible. Also, can I use corriander root powder in place of fresh root? Do you know how much? Thanks again, looking forward to making this for the family.

    • jim

      5 years ago

      CTH brand is a good Thai brand, it has a red lid, just make sure you scrape the wax sealing off the top of it before using. If you cant get coriander root, buy fresh coriander and use the stems.

  • Elika

    5 years ago

    Hi Mark,

    Just wondering if i can just pan fry the chicken or prob bake in the oven till cooked and then oven grill it till a bit charred.. I am planning to just use boneless chicken thigh to cook this.

  • chris

    5 years ago

    Marvellous blog, inspiring videos and amazing recipes. Your enthusiasm is infectious and justified! Kudos!

  • simon

    5 years ago

    How could one not love this recipe! Beautiful technique too! Thanks for sharing this recipe!

    Grtz Simon

  • Gwen Chow

    5 years ago

    Tried your gai yang recipe. I love coconut milk so i replaced water with coconut milk and grilled it in my convection oven (got hit hard by El Niño in Southern California that day). It was a hit. My 5 year son declared that mommy is a good cook. My husband said he over ate. Thank you for sharing your recipe.
    We spent quite a bit of time in Thailand last year visiting our mother in Bangkok. We tried river snail curry with betel leaves at Nitaya Kai Yang restaurant. We liked it a lot. Could you ask your mother in law what curry paste is used in this type of curry please? Thank you very much.
    Ps. Saw your cook out with P Pai from Hot Thai kitchen. That was very sweet.

  • Jie

    6 years ago

    Hi Mark

    Stumbled on your blog a couple of days ago and am currently trying out your cooking recipes. I will not succumb to temptation and grill two birds as you did but i find halving the portion of marinade might be a little insufficient. Let you know how it goes
    Ps. Your thai iced milk tea really hits the spot.


    • Mark Wiens

      6 years ago

      Thank you Jie. It’s more like a dry rub almost. Hope it turns out well!

  • Akhil

    6 years ago

    I’ve been looking around at recipes for this dish. Some suggest using coriander leaf as well as the root? What would be your recommendation? Thanks.

    • Mark Wiens

      6 years ago

      Hey Akhil, I think the root will give the most flavor in a marinade, while the leaves will burn on the grill. But that being said, you could try leaves as well.

      • Akhil

        6 years ago

        Thanks Mark. Love your blog and enthusiasm. I was in Thailand in April and May for about 6 weeks. I love to eat but never really gave Thai food a chance. I was mostly in Isaan (studying at the main hospital in Ubon Ratchathani) but have been absolutely converted. Now I am crazy about trying to recreate all the dishes I got to experience thanks to the help of a doctor I made friends with who shared the same love of food. Are you looking to expand the recipes to your blog as I have a load of recommendations/questions?!

        • Mark Wiens

          6 years ago

          Hey Akhil, good to hear from you, glad that you’re into cooking and eating Thai food now! Yes, as soon as I get some time, I will definitely be publishing more recipes. Thank you!

  • Carlos

    6 years ago

    Here in Mexico I do not get palm sugar, It can be replaced with some other ingredient?, maybe brown sugar

    • Mark Wiens

      6 years ago

      Hey Carlos, yes brown sugar will work if you can’t find palm sugar. But just add a little bit, not too much.

  • Chris

    6 years ago

    I have to try your recipe. Thank you Mark.

  • Theo

    6 years ago

    We made this tonight, along with the Pad See Ew, sticky rice, and fresh brewed Thai iced tea with Coconut cream instead of canned milk, as we avoid dairy. Absolutely amazing dish, everything turned out pretty much the way you show in the recipe, except the skewers we used were thinner, as I couldn’t find the heavy split bamboo you’re using. They burned through and had to be tossed after the first turning, we’ll soak them in water for several hours next time. Everything still turned out fine, as we only made one bird anyway, and couldn’t do the lean-to style cooking. Fine is an understatement though, this was really tasty. It’s been hours since we’ve eaten, and I’m still so full I can hardly move. ;) Stumbled upon your site a week or so ago, looking for a stir fry recipe, wasn’t expecting much as I’ve been consistently disappointed with the Thai recipes I’ve found online, but you’ve really got some winners here Mark, thank you so SO much for putting this information online. Please give your mother-in-law a big hug for me. We live in the rural Southeast of the US, and it’s pretty much a culinary wasteland, especially when it comes to good Asian food. Thai food is one of my favorite cuisines, and you don’t know what it means to be able to make my own, and have it be this good…brings a tear to my eye, although that’s probably just the chili’s.

    By the way, I’ve not had any luck in getting PDF versions of the recipes, it asks to confirm my email, but never sends the PDF file. I would love to print these off, as I’ll be carrying them around for the rest of my life!

    • Mark Wiens

      6 years ago

      Hi Theo,

      Great to hear from you, thank you for sharing about your cooking and happy to hear your dishes turned out so well. I’ll give my mother in law a hug for you. About the PDF, I’ll send you an e-mail.

      Thank you again, so glad you love Thai food as well!

  • Sue

    6 years ago

    Great execution of recipes on your website! I hope you keep posting more and as often as possible because I just can’t get enough! Anyway, I lived in Phuket for a time and used to frequent the Muslim street food vendors for this delicious saucy, juicy bbq chicken. It was covered in a thick red sauce and had a sweet taste to it. Do you, Ying or your mother-in-law by chance know what it would be called? I have been desperately looking for the recipe because I would like to recreate it here in Canada. Any suggestions would be awesome!


    • Mark Wiens

      6 years ago

      Hi Sue, thank you very much for your kind words, I’m really happy to hear you enjoy them. Many more recipes to come. As for the chicken, I think you’re talking about “gai gaw-lae (ไก่กอและ).” I don’t have a recipe yet, but the sauce is made with coconut milk, turmeric, garlic, and a bit of palm sugar. I’ll try to make a recipe in the future.

      Here’s a pic: https://twitter.com/migrationology/status/559014644409315328

      • Sue

        6 years ago

        Thank you so much for the reply and for finding the name of dish, ไก่กอและ, for me. I know there are a lot of unexplored Thai foods here in North America and I have a feeling this BBQ would be a real hit. I think you mentioned that your mother in law was from the Southern part of Thailand so if she ever has a good recipe to recommend for ไก่กอและ I would be delighted to try! Meanwhile, my kitchen experiments continue! Thanks again Mark. I’m keeping an eye on your food blog :)

        • Mark Wiens

          6 years ago

          You’re welcome Sue. Yes, my wife’s family are from the south, and I will try to come up a with recipe for gai gaw-lae soon. Thank you again!

  • Rayner Pack

    6 years ago

    I saw this style of chicken on the Travel Channel. I had to find the recipe! This is the Washington DC’s 1st Spring-like weekend. Firing up the grill and will be transported to Bangkok. Great recipe.

    • Mark Wiens

      6 years ago

      Hey Rayner, great to hear from you, hope you enjoy the chicken!

  • Justin

    6 years ago

    What type of rice would you use/consider as “sticky rice” or traditional (Calrose?)

  • david

    7 years ago

    I made this dish with your recipe today. It was delicious!
    I had it in Thailand as well, but it was just as good at home. Thanks.

    • Mark Wiens

      7 years ago

      Very good to hear that David, glad you enjoyed it, and thank you for leaving a comment.

  • Vince

    7 years ago

    Hi Mark
    Great post!!
    How do you get the chicken so flat? Do you have to flatten it?
    Many thanks and keep up the great work!!

    • Mark Wiens

      7 years ago

      Hey Vince, thank you. I think it’s mostly just the way it’s butterfly cut, then they do often break some of the back bones to flatten it out. Just with your hands you can try to crack some of the bones to flatten it out. Happy cooking!

  • George Zeller

    7 years ago

    Thank you for sharing your recipe. Was in Bangkok in 2011 for 12 days and enjoyed the street food. Your recipe for Thai street food Thai grilled chicken sound delicious. As I live in a condo do you think I could bake the chicken in an oven as I can not grill the chicken in a condo??? I would appreciate hearing from you, Thank you.
    George Zeller
    Clearwater FL

    • Mark Wiens

      7 years ago

      Hi George, great to hear from you, thank you for checking out this recipe. I haven’t tried it, but yes, I think you could cook it in an oven. What about baking it until almost done, then broiling it for a few minutes at the end to give it that crispy grilled style skin? I think that will work well. Let me know how it goes.

  • rainbow

    7 years ago

    Great Recipe! I’ll try to cook this, looks very easy to cook and also looks delicious..

  • schilders ben

    7 years ago

    hi Mark

    it turned out really well
    both of my parents loved it
    even my dad liked it although most of the times he likes his meat natural without any spices on it

    cause we couldn’t find palm sugar we used regular brow sugar
    it worked good as well just like the citron gras instead of the lemongras

    if u like i could give you the recipe of my mom marinade it is more like a indian marinade but it will be only the main ingredients not like how much from everything cause she don’t counts the amount of it

    Thanks for the recipe
    Grtz Ben

  • schilders ben

    7 years ago

    dear mark,

    this weekend i will try this dish at home
    but by accident my mom buyed citron gras instead of lemongras so we will try it with that
    i will post my results after we ate it ^^

    i became a huge fan of you’re blogs
    and maybe in a few day i will also give a few dollars to the kids fund

    you inspired me to go backpacking after i gratude
    (sorry for my bad english i am from netherlands)
    do you know like other volunteer programs in bangkok

    Greetz Ben

    • Mark Wiens

      7 years ago

      Hello Ben, great to hear from you, thank you so much for your support! Great to hear that you’ll be making this grilled chicken, let me know how it turns out. Thank you so much!

  • scott

    7 years ago

    spend last summer 5 week in Thailand and your guidance and books were a great help we are planning to return this summer for a couple of weeks again……loved the food…cant wait to get to try this on the bbq at home when the weather get better.


    • Mark Wiens

      7 years ago

      Hey Scott, great to hear from you, glad you enjoyed eating in Thailand so much. Hope you can come back!

  • William

    7 years ago

    Mark, I’ve been roasting chicken for more than 10 years, any kinds of style, Asian, Mediterranean, English, whatever.
    This recipe of yours, I did three chicken at one go. Four us finish 3 and a half of it! Burp! Without doubt best chicken ever!
    Only palm sugar I don’t have so I substitute brown sugar instead.

    • Mark Wiens

      7 years ago

      Hey William, this was sooo cool to hear, thank you for making the recipe, and I’m so glad you enjoyed it! Thais indeed have some time-tested recipes!!

  • joan macnab

    7 years ago

    I love you gai yang recipe and would love to receive your updates. many thanks

  • Kitti

    7 years ago

    Well, your gai yang sauce is the most basic one but most of the time I eat it alone without sauce.

    I prefer the sweeter version. Don’t know how to do it though.

  • Paul

    7 years ago

    This is exactly what I wanted. Thanks Mark!!!!

  • Dwight Turner

    7 years ago

    If you’ve got extra lemongrass, go ahead and toss that in your marinade too! So hungry after reading this!