Gai Yang (Thai Grilled Chicken)

Skinless chicken thighs marinated in traditional Thai aromatics provide high lean protein with a fraction of the added fats and sugar.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 900 g (2 lbs) boneless skinless chicken thighs · 1296 kcal in the whole recipe
• 2 tbsp (36 g) fish sauce · 13 kcal in the whole recipe
• 1 tbsp (16 g) low-sodium soy sauce · 9 kcal in the whole recipe
• 1 tbsp (15 g) honey · 46 kcal in the whole recipe
• 4 cloves (16 g) garlic · 24 kcal in the whole recipe
• 15 g (1/2 cup) fresh cilantro (stems and roots) · 4 kcal in the whole recipe
• 1 tbsp (15 g) fresh lime juice · 4 kcal in the whole recipe
• 1 tbsp (13 g) olive oil · 115 kcal in the whole recipe
• 200 g (approx. 1 cup) cooked sticky rice · 326 kcal in the whole recipe
• 150 g (1 medium) cucumber, sliced · 24 kcal in the whole recipe
• 1 tsp freshly cracked black pepper

Method

1. Pound the garlic, cilantro stems, and black pepper into a coarse paste using a mortar and pestle or food processor.

   

2. In a large bowl, whisk the paste with fish sauce, low-sodium soy sauce, honey, lime juice, and olive oil, then add the chicken thighs and coat thoroughly to marinate for at least 30 minutes.

   

3. Preheat your oven to 200°C (400°F) or heat a grill pan, then cook the marinated chicken thighs for 18-20 minutes, flipping halfway until browned and fully cooked.

   

4. Slice the cooked chicken thighs and serve warm alongside cooked sticky rice and cucumber slices.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.