Yogurt-and-lemongrass-marinated chicken thighs roasted on a tray until the skin blisters and the pan juices turn into a herby sauce.
This traybake borrows the marinade logic of Thai grilled chicken (gai yang) but swaps the usual overnight fridge marinade for a yogurt base, which tenderizes the meat quickly and helps the lemongrass, garlic, and coriander root paste cling to the skin. Yogurt is not traditional in Thai cooking, but the technique of pounding aromatics into a wet paste and rubbing it under and over the skin is straight out of an Isaan kitchen. Roasting instead of grilling means the fat renders slowly and bastes the vegetables sitting underneath, so by the time the chicken skin has gone deep golden and slightly charred at the edges, the shallots and chilies below have picked up all that flavor. A squeeze of lime and a scattering of Thai basil at the end wakes everything back up before it hits the table. This is a weeknight-friendly version of a dish that's normally cooked over charcoal at Thai roadside stalls — same aromatic backbone, just adapted for a home oven.
Serves 4
Pound lemongrass, garlic, coriander root, and white pepper into a rough paste with a mortar and pestle. Stir in yogurt, fish sauce, and palm sugar.
Rub the paste all over the chicken thighs, working some under the skin. Marinate at least 1 hour, or overnight in the fridge for deeper flavor.
Preheat oven to 220C (425F). Scatter shallots and chilies on a roasting tray, drizzle with oil, and lay the chicken skin-side up on top.
Roast for 35-40 minutes until the skin is deep golden and blistered and a thermometer in the thickest thigh reads 74C (165F).
Rest the chicken 5 minutes, then squeeze lime juice over the tray and scatter with Thai basil before serving.
Score the chicken skin lightly so the marinade penetrates instead of sliding off during roasting.
If you can't find coriander root, use the stems only — the leaves are too delicate and turn bitter when pounded.
Finish under the broiler for 2-3 minutes if the skin isn't crisp enough after roasting.
Grill the marinated thighs over charcoal for the more traditional gai yang smokiness.
Swap chicken for pork shoulder steaks, which take the same marinade well.
Add a side of sticky rice and jaew dipping sauce for a full Isaan-style plate.
Refrigerate leftover chicken in an airtight container for up to 3 days; reheat in a 180C oven for 10 minutes to re-crisp the skin.
Gai yang originated in Thailand's Isaan region, where grilled marinated chicken is sold at roadside stalls alongside sticky rice and som tam. This version adapts the marinade for a home oven rather than open charcoal.
You can, but thighs stay juicier over the higher roasting heat needed to crisp the skin — breast tends to dry out before the skin browns properly.
A small food processor works fine for pounding the lemongrass and garlic paste, just pulse it rather than blending to a smooth puree.
Not particularly — the chilies roast whole and mellow out, so the heat is mild. Add fresh sliced chili at the table if you want more kick.
Per serving (320g / 11.3 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
