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Meat, South and Southeast Asian

Gai yang with sticky rice

Gai yang is a Thai grilled chicken from the Isan region, marinated in garlic, cilantro and fish sauce before roasting. This recipe serves 4, takes 1 hour 10 minutes, rates medium difficulty, and costs €3.30 per person. The key is the marinade, the longer it sits, the more flavorful the chicken gets, and a chili sauce that should taste bright and punchy.

Tonight, gai yang, the grilled chicken from Isan marinated in garlic and cilantro, with sticky rice and a spicy dipping sauce.

Gai yang with sticky rice
Total time
1 h 10
Difficulty
Medium
Cost per person
€3.30
Calories per person
490 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall
The kids
They generally like it

Gai yang is the chicken you'll find grilling at night markets across Thailand, its skin lightly caramelized from the sugar in the marinade, the meat perfumed with garlic and cilantro all the way to the bone. A chili and lime sauce wakes up every bite, and you roll the sticky rice into small balls with your fingers to scoop up the sauce. It's a change from classic roast chicken without needing any special equipment.

This is a recipe worth planning for a weekend, since the chicken ideally marinates overnight, but it stays simple enough for a family dinner. Kids tend to love the slightly sweet sticky rice and can control their own spice level with the sauce on the side. For guests, this is a finger food dish that makes the table feel relaxed and sociable.

The ingredients

4 people

Butcher

  • Chicken thighs 8

Fruits and vegetables

  • Garlic 6 cloves
  • Cilantro bunch with roots 2 bunches
  • Lime 2
  • Cucumber 1

Pantry

  • Fish sauceoften in the pantry 3 tbsp
  • Soy sauceoften in the pantry 2 tbsp
  • Pepperoften in the pantry 2 tsp
  • Sugaroften in the pantry 1 tbsp
  • Sticky riceoften in the pantry 300 g
  • Chili flakesoften in the pantry 1 tbsp

Allergens Fish, Soy

The step by step recipe

  1. Blend the garlic, cilantro, pepper, fish sauce, soy sauce and sugar into a paste and rub it over the chicken thighs. 1 h

    The longer the marinade sits, the more flavorful the chicken, ideally overnight.

  2. Steam the sticky rice or cook it in a small amount of water until absorbed. 25 min

    Soak it for 30 minutes first, it cooks faster.

  3. Roast the chicken thighs in the oven at 200°C. 40 min

    Flip halfway through and baste with the marinade.

  4. Make the sauce with fish sauce, lime juice, chili and sugar.

    Taste it, it should be bright and bold, that's what brings the chicken to life.

  5. Serve the chicken cut into pieces with the sticky rice, cucumber and sauce.

    Eat with your fingers, rolling a ball of sticky rice to scoop everything up.

Our tips to get it right

  • Pick chicken thighs with the skin on, it holds the marinade and caramelizes in the oven, unlike breast meat which dries out fast.
  • Don't throw away the cilantro roots, they're more fragrant than the stems and they're the key ingredient in the Thai marinade.
  • If you don't have a steamer basket for the sticky rice, set a metal colander over a pot of simmering water and cover it with a kitchen towel.

The variations

  • Swap the chicken thighs for boneless thighs for faster, more even cooking.
  • For a vegetarian version, use firm tofu marinated the same way and roasted for 20 minutes in the oven.
  • For kids, make a separate sauce without chili, using just lime juice and a touch of sugar.

What to serve it with

  • Green papaya salad
  • Lemonade or iced tea
  • Extra cucumber and fresh herbs

Storage

The chicken keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once cooked, for up to 2 months. Reheat in the oven to keep the skin crisp, and warm the sticky rice for a few seconds in the microwave with a splash of water.

Questions about this dish

Can you use regular rice instead of sticky rice?

Yes, jasmine rice works well if you don't have sticky rice or time to soak it. It won't be as sticky, but it still pairs nicely with the sauce.

Can you make the marinade ahead of time?

Yes, it's actually recommended, the marinated chicken keeps for 2 days in the fridge. The longer it sits, the more flavor it soaks up.

Can you grill the chicken instead of roasting it?

Yes, grilling is actually the traditional way to cook gai yang, over medium heat for 30 to 40 minutes. Turn it often and baste with the marinade so it doesn't burn.

Why use cilantro roots instead of just the leaves?

Cilantro roots have a stronger, earthier flavor than the leaves, and they're the traditional base for Thai marinades. If you can't find them, the lower stems of the bunch work too.

How long does it take to make a gai yang with sticky rice?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a gai yang with sticky rice?

About 490 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a gai yang with sticky rice cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, soy. Always check the labels of the products you buy.

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