Gai Yang, also known as Thai Grilled Chicken, is a popular street food dish in Thailand known for its flavorful marinade and smoky grilled taste. Here's a basic recipe for making Gai Yang:

Ingredients:

For the Marinade:

• 4 bone-in, skin-on chicken thighs (you can also use chicken wings, drumsticks, or a combination)
• 3 cloves garlic, minced
• 2 shallots, minced
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon honey or brown sugar
• 1 teaspoon ground white pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 tablespoon vegetable oil

For Dipping Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 tablespoon water
• 1 teaspoon sugar
• 1 teaspoon finely chopped Thai bird chili (optional for spice)

Optional:

• Fresh cilantro and lime wedges for garnish

Instructions:

Prepare the Marinade:

• In a bowl, combine minced garlic, minced shallots, soy sauce, fish sauce, oyster sauce, honey or brown sugar, ground white pepper, ground coriander, ground cumin, and vegetable oil. Mix well to form a smooth marinade.

Marinate the Chicken:

• Place the chicken pieces in a large bowl or a zip-top bag. Pour the marinade over the chicken, ensuring each piece is well-coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight for the best flavor.

Prepare the Dipping Sauce:

• In a small bowl, whisk together soy sauce, fish sauce, lime juice, water, and sugar until the sugar dissolves. If you like it spicy, add finely chopped Thai bird chili.

Grill the Chicken:

• Preheat your grill to medium-high heat.
• Remove the chicken from the marinade, letting any excess drip off.
• Grill the chicken for about 20-25 minutes, turning occasionally, until the skin is crispy and the internal temperature reaches 165°F (74°C).

Serve:

• Serve the grilled chicken hot with a side of the dipping sauce.
• Garnish with fresh cilantro and lime wedges if desired.