Laotian Grilled Chicken (Ping Gai)

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.

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.

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!

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!

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.

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!

Amazing dish, delicious & so easy to make! Definitely a keeper.

Loved it!

I made it as written except that I substituted Thai curry past for the sambal olek because I didn’t have any. I served sliced avocados on the side and the dipping sauce was really good with them. My husband loved it.

I scaled down a bit. My chicken pack had 6. I made about half the sauce too. I made the recipe pretty much as directed. I grilled about 4 minutes per side, but the Mother Nature had other plans and it started raining. I finished them of under the broiler.I severed this with a shaved cucumber, carrot, onion vinaigrette, and sauteed baby potatoes with green beans, onions, and a few cherry tomatoes. A coconut rice would be great too, but I had rice last night.

I highly recommend this recipe. Absolutely amazing!!! I used a cilantro substitute (mostly parsley and some oregano, both fresh) because cilantro tastes like pure poison to me.

Loved this! Thank you!

We loved this. Easy and flavorful.

My husband and I loved this chicken. I measured the 1 Tbs of peppercorns then lightly crushed them in my spice grinder. We found it to be peppery enough. I was very skeptical about the dipping sauce as we don't like sweet things. That said, I only used half the honey called for, more lime juice and the sauce really did compliment well. It was nice over our steamed broccoli too.

We make this recipe weekly in my family and love it! The only change is that I don't put in as much black pepper as the recipe calls for. I also add some fresh minced garlic to the marinade sometimes. This is definitely one of my favorite dishes of all time!

This was phenomenal! I only had 2 hours to marinate, and used lemon instead of lime juice for the sauce, since that was all I had. And it was still SO good. We will be making this again very soon!

It was about the best grilled chicken we have had. I let it marinade overnight. The dipping sauce was so-so. I probably won't do this dipping sauce next time. But still, five stars.

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.

The recipe is great and my kids loved it. I added garlic and onion to the marinade. I made about a 1/5 of the sauce. It would've been too much. It's pretty strong so I just did a light drizzle on the chicken. Thanks for the recipe!

I lived in Laos for eight years and loved Ping Gai (especially from Savannakhet!) this was a pretty good version.

I have made this 5 times in the last 6 weeks. It gets rave reviews every time I make it and I am always asked for the recipe. I have only used boneless skinless chicken breasts as they were cheaper than the thighs. Otherwise I follow the recipe exactly. I cut the breasts in half and marinate them for at least 8 hours or more. I have frozen them in the marinade and took them to the cottage. Always awesome. Thanks Chef John. I love your recipes.

Fantastic; the sauce was so good I poured it onto the chicken instead of dipping. I also used rice noodles instead of rice to change it up. I will be making this again and again...

The chicken was awesome but I wouldn't say that it tastes typically Southeast Asian but, I will make it again... yummy!!!

This was our favorite grilled chicken ever. I did up the sugar jn the dipping sauce as I found it a bit acidic. Who would have thought that fish sauce would be hard to find... Walmart wound up having it (Publix normally does. Every flavor comes through. The meat is juicy and tender. I grilled it on med high...I will bump the heat next time. I also made the dipping sauce the day prior to mellow it and it worked great. Really one of the best.

This turned out great!!! I followed the recipe exactly and smoked it on low heat (+/- 90c) for a couple of hours with apple wood, and served on a bed of rice. A fantastic outcome

These cooked up perfectly and I consumed it party snack-style by cutting the chicken into bite sized pieces after grilling. I had a problem with my sauce consistency, I think because I had to sub a generic chile-garlic sauce for the sambal. It was too thin to even dip. I simmered it with a bit of cornstarch+water and it worked.