Low Kai Yang is Thailand’s beloved street-food grilled chicken, marinated in a fragrant blend of lemongrass, garlic, coriander root, and fish sauce, then cooked over charcoal until the skin is crackling and the meat is juicy. This recipe brings that same deep, savory-sweet flavor to your home grill or oven, with a marinade that doubles as a basting sauce. It’s a forgiving dish that works for weeknight dinners or weekend gatherings, and the results are consistently impressive.
Ingredients
- 4 chicken leg quarters (about 2.5 lb / 1.1 kg total)
- 3 stalks lemongrass, bottom 6 inches only, thinly sliced
- 6 cloves garlic, peeled
- 3 coriander roots (or 1/2 cup / 20 g cilantro stems), chopped
- 1 tablespoon (6 g) white peppercorns
- 2 tablespoons (30 ml) fish sauce
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) oyster sauce
- 2 tablespoons (25 g) palm sugar (or brown sugar)
- 1/4 cup (60 ml) coconut milk
- 1 tablespoon (15 ml) vegetable oil, for grilling
Instructions
- Make the marinade: In a small food processor or mortar and pestle, combine lemongrass, garlic, coriander roots, and white peppercorns. Process or pound into a coarse paste, scraping down as needed.
- Add fish sauce, soy sauce, oyster sauce, palm sugar, and coconut milk. Pulse until smooth and the sugar is dissolved. Taste: it should be salty-sweet with a punch of aromatics.
- Place chicken leg quarters in a large bowl or resealable bag. Pour the marinade over, turning to coat every piece. Cover and refrigerate for at least 2 hours, or up to 24 hours for deeper flavor.
- Remove chicken from the fridge 30 minutes before cooking to take off the chill. Meanwhile, preheat your grill to medium-high (about 375°F / 190°C) or oven to 400°F (200°C).
- If grilling: oil the grates. Grill chicken skin-side down for 5–7 minutes, until grill marks form. Flip and continue grilling, turning occasionally, for 20–25 minutes total, until the skin is charred in spots and the thickest part of the thigh reaches 165°F (74°C) (USDA FSIS safe minimum for poultry).
- If oven-roasting: place chicken on a foil-lined baking sheet, skin-side up. Roast for 30–35 minutes, until the skin is golden and crisp and the internal temperature hits 165°F (74°C). For extra char, broil for the last 2–3 minutes.
- Let rest 5 minutes before serving. Serve with jasmine rice and a tangy dipping sauce (see Serving Suggestions).
Tips
- Substitutions: No lemongrass? Use 1 teaspoon grated lemon zest plus 1 tablespoon minced ginger. Coriander roots are traditional, but cilantro stems work fine. If you can’t find palm sugar, brown sugar is a perfect swap.
- Don’t rush the marinade: The 2-hour minimum is essential for the flavors to penetrate. Overnight is even better—just don’t exceed 24 hours or the texture can become mushy.
- Watch the sugar: The palm sugar in the marinade can burn over high heat. If you see black spots forming on the skin before the chicken is cooked, lower the heat or move the chicken to a cooler part of the grill.
- Use a thermometer: Don’t rely on color alone. Insert an instant-read thermometer into the thickest part of the thigh, avoiding bone. It should read 165°F (74°C).
Serving Suggestions
Serve Low Kai Yang with steamed jasmine rice or sticky rice, and a side of som tam (green papaya salad) for a classic Thai street-food meal. A simple dipping sauce of fish sauce, lime juice, chopped chilies, garlic, and a pinch of sugar (nam pla prik) cuts through the richness perfectly. Grilled vegetables or a cucumber salad also work well.
Variations
- Spicy version: Add 4–6 fresh Thai bird’s eye chilies to the marinade for a fiery kick.
- Chicken wings: Use 2 lb (900 g) whole wings instead of leg quarters. Reduce grilling time to 15–20 minutes, turning frequently.
- Oven-baked with a twist: For a smoky flavor without a grill, add 1 teaspoon smoked paprika to the marinade and roast as directed.
- Vegetarian: Replace chicken with firm tofu or portobello mushrooms. Marinate for 30 minutes, then grill or pan-sear until heated through. Omit the fish sauce and use soy sauce or tamari.
Storage and Reheating
Store leftover chicken in an airtight container in the refrigerator for up to 4 days. To reheat, place on a baking sheet and warm in a 350°F (175°C) oven for 10–15 minutes, or until heated through to 165°F (74°C). You can also reheat in a microwave, but the skin will lose its crispness. For best results, reheat in a skillet over medium heat with a splash of water, covered, for 5–7 minutes. Freeze cooked chicken for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use chicken breasts instead of thighs? Yes, but breasts dry out faster. Use bone-in, skin-on breasts and reduce cooking time to 20–25 minutes. Check temperature at 165°F (74°C) and remove immediately.
What is coriander root and where do I find it? Coriander root is the root end of fresh cilantro, often sold with the stems attached at Asian markets. If you can’t find it, use the stems—they have a similar, slightly milder flavor.
Can I make the marinade ahead of time? Absolutely. The marinade can be made up to 3 days in advance and stored in a sealed container in the fridge. Let it come to room temperature before using.
Why is my chicken skin not crispy? The most common culprit is too much moisture. Pat the chicken dry with paper towels before grilling, and make sure your grill is hot enough. Also, don’t baste with the marinade during the last 5 minutes of cooking—sugar will burn and create a sticky, not crispy, skin.
Can I cook this indoors without a grill? Yes, use a cast-iron grill pan over medium-high heat, or roast in the oven as described. The flavor will be slightly less smoky but still delicious.
Is it safe to eat if the outside is charred but the inside is pink? No. Charring does not guarantee doneness. Always check the internal temperature with a thermometer; it must reach 165°F (74°C) in the thickest part.
Related
- Lego Cheese Wedge: A Colorful No-Bake Party Snack
- Blending vs Segmenting: Which Should You Use?
- Egg Cheese at Choa Chu Kang: Make It at Home
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).