*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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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!
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.
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 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.
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