20-Min Gai Yang — Thai Charred Chicken
Marinade-free Thai grilled chicken with a sticky-spicy glaze, charred on a screaming-hot cast iron skillet in under 20 minutes. Serve with jasmine rice and lime wedges.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 52g
Ingredients
- 4 thighs (about 2 lb) chicken thighs, bone-in and skin-on
- 4 cloves garlic, minced
- 3 tbsp fish sauce
- 2 tbsp lime juice
- 2 tbsp honey
- ½ tsp red chili flakes (or fresh Thai chili, minced)
- 2 tbsp neutral cooking oil
Instructions
- 1
Pat chicken dry with paper towels. Mix garlic, fish sauce, lime juice, honey, and chili flakes in a small bowl.
- 2
Heat oil in a large cast iron skillet over medium-high until it shimmers and just starts to smoke, about 90 seconds.
- 3
Place chicken skin-side down in the skillet without moving. Sear 5–6 minutes until skin is deeply golden and charred.
- 4
Flip chicken and cook skin-side up for another 4 minutes. Internal temp should reach 165°F at the thickest part.
- 5
Pour the garlic-fish sauce mixture over the chicken and toss to coat. Cook 1 minute until the glaze sizzles and clings.
- 6
Slide onto a plate. Serve hot with jasmine rice and lime wedges on the side.
Tools you’ll need
- 12-inch cast iron skillet (or heavy stainless steel)
- small mixing bowl
- paper towels
- instant-read thermometer (optional but recommended)
- tongs
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