Name: Laotian Grilled Chicken (Ping Gai)
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Whole black peppercorns, or more to taste - 1 tablespoon; Fresh cilantro stems and leaves - 1 large bunch; Oyster sauce - 3 tablespoons; Soy sauce - 2 tablespoons; Fish sauce - 2 tablespoons; Vegetable oil - 2 tablespoons; Cayenne pepper - 2 pinches; Boneless, skinless chicken thighs - 10; Seasoned rice vinegar - ⅔ cup; Lime, juiced - 1; Garlic, crushed - 4 cloves; Sambal oelek (chile paste) - 1 tablespoon; Fish sauce - 1 tablespoon; Freshly chopped cilantro - ¼ cup; Honey, or more to taste - 2 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Laotian Grilled Chicken (Ping Gai)

1. Whole black peppercorns, or more to taste - 1 tablespoon

2. Fresh cilantro stems and leaves - 1 large bunch

3. Oyster sauce - 3 tablespoons

4. Soy sauce - 2 tablespoons

5. Fish sauce - 2 tablespoons

6. Vegetable oil - 2 tablespoons

7. Cayenne pepper - 2 pinches

8. Boneless, skinless chicken thighs - 10

9. Seasoned rice vinegar - ⅔ cup

10. Lime, juiced - 1

11. Garlic, crushed - 4 cloves

12. Sambal oelek (chile paste) - 1 tablespoon

13. Fish sauce - 1 tablespoon

14. Freshly chopped cilantro - ¼ cup

15. Honey, or more to taste - 2 tablespoons

How to cook deliciously - Laotian Grilled Chicken (Ping Gai)

1. Stage

Grind peppercorns coarsely using a mortar and pestle, electric grinder, or spice mill.

2. Stage

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.

3. Stage

Combine rice vinegar, lime juice, garlic, sambal, fish sauce, cilantro, and honey to make the dipping sauce. Refrigerate until ready to use.

4. Stage

Preheat grill for medium- to medium-high heat and lightly oil the grate.

5. Stage

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. Chef John