Kai yang is a poultry dish made by grilling or barbecuing a whole, marinated chicken. Although the dish has origins with the Lao people of northeastern Thailand, today it is extremely popular and commonly eaten throughout the country. The chicken is typically paired with sticky white rice, dipping sauces (sweet sauce in the Central region, sour sauce in the Northeast), and a vegetable salad called som tam.

It can be found at numerous street stalls all over Thailand. Kai yang differentiates itself from other grilled chicken dishes by its marinade, which is made from numerous ingredients such as soy sauce, ginger, white pepper, fish sauce, vinegar, hoisin sauce, and herbs such as cilantro, lemongrass, and garlic.

The dish is also characterized by the method of preparation: the chicken is cooked slowly in order for the meat to absorb all of the flavors from the marinade. Although not much is known about the origin of kai yang, it is believed that the dish was reserved only for the wealthy people in the past, since Lao people primarily consumed seafood, and other types of protein were very rare.