I absolutely love this recipe because the marinade infuses the chicken with such a rich, complex flavor, making every bite a delightful explosion of savory goodness. Plus, grilling the butterflied chicken brings out a crispy skin and juicy interior that feels like the perfect blend of comfort and adventure on a plate.
I love making recipes that honor powerful tastes, and Gai Yang is such an example. This is Thai-style grilled chicken, butterflied for even cooking and bursting with flavor.
It’s marinated with a ton of nearly uniform-sized aromatic garlic and with the not-so-common but quite-effective method of blending fresh herbs from the backyard—mint, Thai basil, and cilantro, which is a must. And the sauce: It must be made in no fewer than two contrasting halves.
One side is made with fish sauce, soy sauce, and oyster sauce, a third part that I love because it adds incredible umami to just about anything. Then there’s the second half, which is mostly the palm sugar that provides just the kind of sweet notes to match the delicious charred tastes you’re after when grilling, plus a handful of black pepper to keep things zippy.
Ingredients
Garlic: Provides flavor and is rich in beneficial antioxidants.
Stems of cilantro: Freshness and bright, herbaceous notes go into the marinade.
Fish Sauce: Delivers a profound umami flavor and delightful savory richness.
Oyster Sauce: Boosts sweetness and contributes umami complexity.
Sugar Palm: Harmonizes the umami richness of savory and salty flavors with a whisper of caramel sweetness.
Turmeric Powder: Provides an earthy note and vibrant color, along with superb anti-inflammatory benefits.
Ingredient Quantities
- 1 whole chicken (about 3-4 lbs), butterflied
- 4 cloves garlic, minced
- 2 tablespoons cilantro stems, finely chopped
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons palm sugar or brown sugar
- 1 tablespoon black or white pepper, freshly ground
- 2 tablespoons vegetable oil
- 1-2 teaspoons turmeric powder (optional for color)
Instructions
1. In a large bowl, mix together the minced garlic, chopped cilantro stems, fish sauce, soy sauce, oyster sauce, palm or brown sugar, ground black or white pepper, vegetable oil, and turmeric powder if using.
2. Combine the marinade components thoroughly until the sugar has dissolved and everything is completely mixed together.
3. Put the butterflied chicken in a large, resealable plastic bag or a shallow dish.
4. Cover the chicken with the marinade, making sure that it is thoroughly coated.
5. Secure the bag or cover the dish, and place it in the refrigerator for a minimum of 4 hours, but preferably overnight, to let the flavors get into the meat.
6. Heat a grill to medium heat.
7. Take the chicken out of the marinade and allow any excess to drip off.
8. Position the chicken on the grill with the skin facing down. Let it cook for approximately 15-20 minutes. The skin should turn a golden brown and become crispy before you flip the chicken.
9. Turn the chicken breast over and carry on grilling for another 15-20 minutes, or until the meat’s internal temperature reads 165°F (74°C).
10. Take the chicken off the grill, let it sit for a few minutes, then chop it into sections and serve.
Equipment Needed
1. Large bowl
2. Measuring spoons
3. Cutting board
4. Knife
5. Resealable plastic bag or shallow dish
6. Grill
7. Tongs
8. Meat thermometer
9. Knife (for chopping the cooked chicken)
10. Serving platter or plate
FAQ
- What is the best way to butterfly a chicken for this recipe?To butterfly the chicken, lay it breast-side down on a cutting board. Use kitchen shears to cut along both sides of the backbone and take it out. Flip the chicken, press down on the breastbone to flatten it, and it’s ready for marinade.
- Can I use a grill pan instead of an outdoor grill?An outdoor grill is not necessary if a grill pan is available. To use a grill pan for cooking chicken, the method is similar to that for an outdoor grill. The pan is placed on the stove over medium-high heat, then the chicken is set inside. The chicken must be pressed down, but evenly distributing the force is key to achieving those grill marks.
- How long should I marinate the chicken for best results?The chicken needs to be marinated for no less than four hours and can be left overnight in the refrigerator. This is a necessary step that allows full flavor penetration.
- Is palm sugar essential, or can I substitute it?A distinct flavor comes from palm sugar, but you can use brown sugar instead. Both will supply the required sweetness.
- What should I serve with Gai Yang?Sticky rice and fresh papaya salad (Som Tam) are the perfect partners for Gai Yang, making a traditional Thai meal.
- Can I make Gai Yang with chicken pieces instead of a whole chicken?You can indeed use chicken thighs or drumsticks. Just make sure to adjust the grilling time, as those parts might cook up a lot faster than the rest of the bird.
- How do I ensure the chicken doesn’t burn on the grill?Keep the heat at medium and watch constantly to avoid burning. If flare-ups happen, you can also shift the chicken to where there’s only indirect heat.
Substitutions and Variations
You may substitute brown sugar or coconut sugar for palm sugar.
If desired, parsley stems can be substituted for cilantro stems.
If fish sauce is not on hand, soy sauce or tamari may serve as a substitute.
Hoisin sauce or a blend of soy sauce and a pinch of sugar can be used in place of oyster sauce.
As a non-spicy alternative, use paprika instead of black or white pepper, for a flavor and color that is truly mild.
Pro Tips
1. Marinade Penetration: For maximum flavor, pierce the chicken all over with a fork before marinating. This will allow the marinade to penetrate deeper into the meat.
2. Room Temperature Rest: Before grilling, let the marinated chicken sit at room temperature for about 30 minutes. This ensures more even cooking and juicier results.
3. Indirect Grilling: If using a charcoal grill, set up a two-zone fire, placing the coals to one side. Start the chicken on the indirect heat side (away from the coals) to cook evenly before crisping the skin over direct heat.
4. Vegetable Oil Replacement: Substitute sesame oil for part of the vegetable oil in the marinade to impart a subtle nutty aroma and flavor to the chicken.
5. Resting Time: After removing the chicken from the grill, let it rest covered loosely with aluminum foil for about 10 minutes before slicing. This allows the juices to redistribute, resulting in moist and tender chicken.
Gai Yang Recipe
My favorite Gai Yang Recipe
Equipment Needed:
1. Large bowl
2. Measuring spoons
3. Cutting board
4. Knife
5. Resealable plastic bag or shallow dish
6. Grill
7. Tongs
8. Meat thermometer
9. Knife (for chopping the cooked chicken)
10. Serving platter or plate
Ingredients:
- 1 whole chicken (about 3-4 lbs), butterflied
- 4 cloves garlic, minced
- 2 tablespoons cilantro stems, finely chopped
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons palm sugar or brown sugar
- 1 tablespoon black or white pepper, freshly ground
- 2 tablespoons vegetable oil
- 1-2 teaspoons turmeric powder (optional for color)
Instructions:
1. In a large bowl, mix together the minced garlic, chopped cilantro stems, fish sauce, soy sauce, oyster sauce, palm or brown sugar, ground black or white pepper, vegetable oil, and turmeric powder if using.
2. Combine the marinade components thoroughly until the sugar has dissolved and everything is completely mixed together.
3. Put the butterflied chicken in a large, resealable plastic bag or a shallow dish.
4. Cover the chicken with the marinade, making sure that it is thoroughly coated.
5. Secure the bag or cover the dish, and place it in the refrigerator for a minimum of 4 hours, but preferably overnight, to let the flavors get into the meat.
6. Heat a grill to medium heat.
7. Take the chicken out of the marinade and allow any excess to drip off.
8. Position the chicken on the grill with the skin facing down. Let it cook for approximately 15-20 minutes. The skin should turn a golden brown and become crispy before you flip the chicken.
9. Turn the chicken breast over and carry on grilling for another 15-20 minutes, or until the meat’s internal temperature reads 165°F (74°C).
10. Take the chicken off the grill, let it sit for a few minutes, then chop it into sections and serve.
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