Gai yang is the grilled chicken of Thailand’s northeastern Isaan region, where it is served with sticky rice and som tam at roadside stalls. The chicken marinates in a pounding of lemongrass, garlic, cilantro root, fish sauce, and palm sugar until the herbs sink deep into the meat. It is the chicken whole families fight over at weekend markets, and every market has a favorite stall where regulars order by the kilo.
Smoky skin, juicy herb-soaked meat
Grilled over charcoal, the skin turns burnished and crisp with charred edges, while the meat underneath stays juicy from the sweet-salty marinade. A jaew dipping sauce of lime, fish sauce, roasted rice powder, and chili cuts the richness with a bright, spicy snap. At home, a hot grill or a heavy grill pan gets you most of the way there, and any leftovers are even better eaten cold the next day. The jaew dip is essential — a few spoonfuls over the chicken with an extra squeeze of lime brings the whole plate to life.
Craving more? Explore all Thai Kitchen recipes.
New to these flavors? Our Beginner’s Guide to Asian Sauces & Seasonings explains every pantry staple used here.
Join the conversation
Only members can comment — it takes a few seconds to create a free account.
Log in Create an account