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Laotian Grilled Chicken (Ping Gai)
Laotian Grilled Chicken (Ping Gai)
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
270 minutes
Vibrant cilantro and peppercorn-spiced ping gai, a flavorful Laotian grilled chicken with sweet garlic sauce.
Ingredients:
  • 1 tablespoon whole black peppercorns, or more to taste
  • 1 large bunch fresh cilantro stems and leaves
  • 3 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons vegetable oil
  • 2 pinches cayenne pepper
  • 10 boneless, skinless chicken thighs
  • 0.66666668653488 cup seasoned rice vinegar
  • 1 lime, juiced
  • 4 cloves garlic, crushed
  • 1 tablespoon sambal oelek (chile paste)
  • 1 tablespoon fish sauce
  • 0.25 cup freshly chopped cilantro
  • 2 tablespoons honey, or more to taste
Instructions:
  • Crush peppercorns using a mortar and pestle, electric grinder, or spice mill until coarsely ground.
  • Finely chop the cilantro and place it in a mixing bowl. Mix in the freshly ground pepper, oyster sauce, soy sauce, fish sauce, oil, and cayenne. Add the chicken thighs and toss by hand until well coated. Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours.
  • Prepare a tantalizing dipping sauce by blending rice vinegar, lime juice, garlic, sambal, fish sauce, cilantro, and honey. Chill until serving time.
  • Preheat the grill to medium-high heat and brush the grate with a light coating of oil.
  • Grill the marinated chicken thighs until they are springy to the touch, about 5 to 6 minutes per side, or until the internal temperature reaches at least 155°F (68°C). Serve with the dipping sauce.

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