Laotian Grilled Chicken (Ping Gai)
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.
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.
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.