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Rating: 4.76 stars
37 Ratings
  • 5 star values: 31
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
4 hrs
total:
4 hrs 30 mins
Servings:
10
Yield:
10 chicken thighs
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
For the Marinade:
For the Dipping Sauce:

Directions

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

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  • 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.

Chef's Notes:

If you're part of the 10% of the population for whom cilantro tastes like soap, you can substitute using equal parts basil, parsley, and mint.

Some recipes call for garlic in the marinade, and some don't, but since my dipping sauce was going to be very garlicky, I didn't add any to mine.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

221 calories; protein 20.2g; carbohydrates 10g; fat 11.1g; cholesterol 71mg; sodium 961.3mg. Full Nutrition
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Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/20/2019
Turned out great. Typically we do not test new recipes on company....they loved this chicken. The dipping sauce (strangely enough) has a flavor profile similar to a vinaigrette. Read More
(7)

Most helpful critical review

Rating: 2 stars
11/07/2019
I just finished making this dish as a birthday present to myself. If I were to make it again I would slice the thighs thinly to cook better using a frying pan or use chicken breasts instead and do the same. The thighs looked nice in the package but when I pulled them out I had a nasty job of trying to remove most of the fat which on a kilo of chicken weighed in at one gram. Chef John put the lid down on his BBQ and so finally I covered the pan because they were taking far too long to cook. I would use the full two tablespoons of pepper because I wimped out put only one and when they made their appearance I wished there were more. I'll try it again with said provisos. The dipping sauce was hein. Less vinegar more chili sauce and cayenne! I have yet to perfect it before serving to guests. Read More
37 Ratings
  • 5 star values: 31
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/20/2019
Turned out great. Typically we do not test new recipes on company....they loved this chicken. The dipping sauce (strangely enough) has a flavor profile similar to a vinaigrette. Read More
(7)
Rating: 5 stars
11/20/2019
Excellent recipe. We followed it precisely. I have a problem with people not giving five stars to a recipe yet saying they changed it. You need to give the original recipe a chance. Read More
(6)
Rating: 5 stars
08/30/2019
And yet another 5-star dish from Chef John. His recipes never disappoint. This was absolutely delicious and the dipping sauce, just divine. I marinated the chicken overnight. Followed the recipe to the letter. Will definitely make this again....and again...and again. Thank you! Read More
(2)
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Rating: 5 stars
01/04/2020
Amazing dish, delicious & so easy to make! Definitely a keeper. Read More
(2)
Rating: 5 stars
10/09/2019
I didn't make any change other than marinating it overnight so I could have it ready to put on the grill after work. I thought it was good without the sauce, but then tried the sauce and it was amazing. Definitely, one that we will make again. The sauce would also be good for fresh and fried spring rolls. Read More
(2)
Rating: 5 stars
07/14/2019
Made this twice so far since the video aired my new go to chicken thigh recipe! I use the full 2 tbsp of black peppercorns it adds a nice punch. Definitely will look into other Laotian recipes now! Read More
(2)
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Rating: 5 stars
04/21/2020
Some of the best chicken we've made! Added some lime juice to the chicken marinade. I've also made this with bone-in skin-on chicken thighs which are also incredibly juicy. 8 min on grill skin side down, then move off heat and cook at 350 degrees until 165 internal temp. Amazing! Read More
(2)
Rating: 5 stars
05/02/2020
Loved it! Read More
(1)
Rating: 5 stars
04/29/2020
Loved this! Thank you! Read More
(1)
Rating: 2 stars
11/07/2019
I just finished making this dish as a birthday present to myself. If I were to make it again I would slice the thighs thinly to cook better using a frying pan or use chicken breasts instead and do the same. The thighs looked nice in the package but when I pulled them out I had a nasty job of trying to remove most of the fat which on a kilo of chicken weighed in at one gram. Chef John put the lid down on his BBQ and so finally I covered the pan because they were taking far too long to cook. I would use the full two tablespoons of pepper because I wimped out put only one and when they made their appearance I wished there were more. I'll try it again with said provisos. The dipping sauce was hein. Less vinegar more chili sauce and cayenne! I have yet to perfect it before serving to guests. Read More