Thai Grilled Squid Recipe (Pla Muek Yang)
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This Thai grilled squid recipe (pla muek yang) uses a simple marinade because fresh squid doesn’t need much to taste delicious. The squid only needs a few minutes on the grill before it’s ready to serve with spicy nam jim seafood.
What is pla muek yang?
Thai grilled squid, or pla muek yang (ปลาหมึกย่าง), is a popular Thai street food made by grilling fresh squid over charcoal until lightly charred and tender. It’s almost always served with nam jim seafood, a spicy dipping sauce made with garlic, chilies, lime juice, and fish sauce.
The squid is usually marinated first with simple seasonings to enhance its natural sweetness rather than cover it up. Because squid cooks so quickly, it’s grilled over high heat for just a few minutes. This keeps it tender instead of rubbery.
In Thailand, vendors grill squid over charcoal to order and serve it with spicy nam jim seafood on the side. You’ll also find pla muek yang at night markets and seafood restaurants, where squid is also commonly used in dishes like yum pla muk.
How to cook squid without making it rubbery
The secret is simple: cook it hot and fast. Squid only needs a few minutes over high heat before it’s fully cooked. Once it turns opaque with lightly charred edges, take it off the grill. Any longer and it’ll become chewy instead of tender.
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can find everything at Asian grocery stores or markets. Head to the recipe card at the bottom of this post for the exact measurements.
For grilling the squid
- Squid: Whole squid stays especially juicy on the grill, but cleaned squid tubes work well if that’s what’s available.
- Dark soy sauce: I only use a little. It gives the squid a beautiful caramelized color and a touch of sweetness without overpowering its natural flavor.
- Light soy sauce: This seasons the squid and balances the dark soy sauce. Together they make a simple marinade that’s full of flavor.
- Turmeric powder: Gives the squid its golden color and a subtle earthy flavor.
For the seafood dipping sauce
- Garlic: I always use fresh cloves rather than garlic powder or jarred garlic.
- Green chilies: I usually use Thai bird’s-eye chilies or Jinda chilies. Add more or less depending on how spicy you like it.
- Fish sauce: A good fish sauce really matters here because it’s one of the main flavors in the dipping sauce. I always use Megachef.
- Fresh lime juice: Gives the sauce a bright, fresh flavor.
- Sugar: A little sugar rounds out the sharp lime juice and salty fish sauce.
- Coriander and mint: These fresh herbs brighten the sauce and make it taste fresh.
How to make Thai grilled squid
1: Marinate the squid. Pat the squid dry with paper towels. If using whole squid, lightly score the body in a crisscross pattern without cutting all the way through. This helps it cook more evenly and allows more of the marinade to coat the surface. Coat the squid with the marinade and let it rest for 30 minutes.
2: Prepare the grill. While the squid marinates, light a charcoal grill. Once the coals are hot, lightly oil the grill grates to prevent sticking. While waiting, you can already make the sauce.
3: Make the sauce for grilled squid. Pound the garlic and green chilies in a mortar and pestle until roughly crushed. Add the coriander and mint, then stir in the fish sauce, sugar, and fresh lime juice. Set aside while you grill the squid.
4: Grill the squid. Place the marinated squid over high heat and grill for 2–3 minutes per side. The squid is ready when it turns opaque with lightly charred edges. Avoid overcooking, as it can quickly become rubbery.
5: Serve. Transfer the BBQ squid to a serving plate. Slice it into bite-sized pieces if desired and serve immediately with jasmine rice and the nam jim seafood for dipping.
How to store & reheat leftovers
- Refrigerate: Let the grilled squid cool completely, then store it in an airtight container in the refrigerator for up to 2 days.
- Freeze: I don’t recommend freezing this. It loses its tender texture after thawing and can become chewy.
- Reheat: Warm the squid briefly on a hot grill or in a skillet for about 1 minute per side, just until heated through.
That said, grilled squid is always at its best straight off the grill while it’s still hot and tender.
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Thai Grilled Squid Recipe (Pla Muek Yang)
Equipment
- Mixing bowl
- Sharp knife
- Charcoal grill or grill pan
- Tongs
Ingredients
For the squid
- 2.2 lb squid, cleaned, whole squid
- ½ tbsp dark soy sauce
- 1½ tbsp light soy sauce
- 1 tsp turmeric powder
For the dipping sauce
- 1 small handful of green chilies, Thai bird's-eye or Jinda chilies
- 5 cloves garlic, roughly chopped
- 1 handful of coriander, roughly chopped
- 1 handful of mint, roughly chopped
- 4 tbsp fish sauce
- 4 tbsp fresh lime juice
- 3 tbsp white sugar
Instructions
- Pat the squid dry. If using whole squid, lightly score the body in a crisscross pattern. Mix the dark soy sauce, light soy sauce, and turmeric powder, then coat the squid and marinate for 30 minutes.
- While the squid marinates, light a charcoal grill (or preheat a grill pan). Lightly oil the grill grates.
- Make the nam jim seafood by pounding the garlic and green chilies in a mortar and pestle. Add the coriander and mint, then stir in the fish sauce, lime juice, and sugar until combined.
- Once the grill is hot, grill the squid over high heat for 2–3 minutes per side, until opaque with lightly charred edges. Avoid overcooking.
- Slice into bite-sized pieces if desired and serve immediately with the nam jim seafood for dipping.
Video
@hungryinthailand.com Recipe for Thai grilled squid! #squid #recipes
♬ Calm Down – Rema
Notes
- Use the nutrition card in this recipe as a guideline.
Great way to cook squid.
Thank you very much, Paul!
Can this be done on a frying pan?
Hey obg, I’m afraid I haven’t tried this, but I recommend sticking to grilling over charcoal.
So tastefully like any other Thai recipe 😋
Thank you so much!