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Ping Gai
Lao Grilled Chicken
Ping Gai is a beloved Laotian dish of marinated chicken, grilled to perfection. It's a popular street food and home-cooked meal, characterized by its savory, umami-rich marinade featuring a blend of oyster sauce, fish sauce, garlic, lemongrass, and black pepper. The grilling process imparts a delightful smoky char and tender, juicy meat.
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- 3 lbs Chicken pieces (thighs, drumsticks, or wings)
- 1 tablespoon Lemongrass, finely chopped
- 4 cloves Garlic, minced
- 3 tablespoons Oyster sauce
- 2 tablespoons Fish sauce
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 2 tablespoons Lime juice
- 1 tablespoon Palm sugar or brown sugar
- 1 tablespoon Black pepper, coarsely ground
- 0.5 cup Cilantro, chopped
- 2-3 Red Thai chilies or other red chilies, sliced (optional, for heat)
- 1 tablespoon Vegetable oil (for grilling)
ðšâð³ äœãæ¹
- 1
Prepare the marinade: In a bowl, combine chopped lemongrass, minced garlic, oyster sauce, fish sauce, soy sauce, lime juice, palm sugar, coarsely ground black pepper, chopped cilantro, and optional sliced chilies. Mix well.
ð¡ ããã®ã³ã: For a more intense flavor, you can blend the lemongrass, garlic, and chilies into a paste before adding the other marinade ingredients. - 2
Marinate the chicken: Pat the chicken pieces dry with paper towels. Make a few deep cuts in the skin side of the chicken to allow the marinade to penetrate. Place the chicken in a large bowl or a resealable plastic bag. Pour the marinade over the chicken and toss to coat evenly. Cover and refrigerate for at least 2 hours, or preferably overnight for maximum flavor.
- 3
Preheat grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
ð¡ ããã®ã³ã: If not grilling, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil. - 4
Grill the chicken: Place the marinated chicken on the preheated grill. Discard any excess marinade. Grill for about 25-30 minutes, flipping every 5-7 minutes, until the chicken is cooked through and has a nice char. The internal temperature should reach 165°F (74°C).
ð¡ ããã®ã³ã: If baking, place the chicken on the prepared baking sheet and bake for approximately 40 minutes, flipping halfway through, until cooked through and browned. - 5
Serve: Remove the grilled chicken from the grill and let it rest for a few minutes. Garnish with fresh cilantro if desired. Serve hot with sticky rice and a side of papaya salad (Tam Mak Hoong) for an authentic Laotian meal.
ð¡ ããã®ã³ã
- âFor best results, marinate the chicken overnight to allow the flavors to fully develop.
- âDon't overcrowd the grill; cook in batches if necessary to ensure even cooking and charring.
- âIf you don't have a grill, oven-roasting or air-frying are viable alternatives.
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- Use different cuts of chicken, such as whole chicken cut into pieces.
- Add a tablespoon of sambal oelek to the marinade for extra spice.
- Serve with a dipping sauce made from lime juice, fish sauce, garlic, and chili.