During grilling season (or all year for those in more temperate climates), it’s good to have several chicken recipes in waiting. This one bursts with flavor, and only takes about 40 minutes once the poultry has marinated for 4-12 hours.
“This particular ping gai (Laotian for ‘grilled chicken’) recipe seems to have originated from the Queen Mother Cafe in Toronto, so some North-Americanization may have occurred. But rest assured, this is at least twice as good as your average grilled chicken, North American or otherwise. Generous amounts of freshly ground pepper and chopped cilantro are the main players in the marinade, while a sweet, garlicky dipping sauce is the perfect accompaniment.”
We chose to cook just six chicken thighs for the two of us, but kept the amount of other ingredients the same. It would have fed three, with two breasts per diner. Feel free to increase the number up to ten, depending how many guests will be eating.
Fresh corn is king at this time of year, and our garden was bursting with string beans. They paired wonderfully with the grilled chicken.
Laotian Grilled Chicken (Ping Gai)
Ingredients
For the Marinade:
- 1 Tbsp. whole black peppercorns, or more to taste
- 1 large bunch fresh cilantro stems and leaves
- 3 Tbsp. oyster sauce
- 2 Tbsp. soy sauce
- Tbsp. fish sauce
- 2 Tbsp. vegetable oil
- 2 pinches cayenne pepper
- 6-10 boneless, skinless chicken thighs
For the Dipping Sauce:
- â…” cup seasoned rice vinegar
- 1 lime, juiced
- 4 cloves garlic, crushed
- 1 Tbsp. sambal oelek (chile paste)
- 1 Tbsp. fish sauce
- ¼ cup freshly chopped cilantro
- 2 Tbsp. honey, or more to taste
Directions
- Grind peppercorns coarsely using a mortar and pestle, electric grinder, or spice mill.
- Chop cilantro finely and transfer to a mixing bowl. Stir in the freshly ground pepper, oyster sauce, soy sauce, fish sauce, oil, and cayenne. Add chicken thighs and toss by hand until completely coated. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.
- Combine rice vinegar, lime juice, garlic, sambal, fish sauce, cilantro, and honey to make the dipping sauce. Refrigerate until ready to use.
- Preheat grill for medium- to medium-high heat and lightly oil the grate.
- Place chicken thighs on the grill, discarding any excess marinade. Cover and grill until thighs spring back to the touch, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 155 degrees F (68 degrees C). Slice and serve with the dipping sauce.
Recipe from Chef John for All Recipes
Accounting for Taste 