Laotian Grilled Chicken (Ping Gai)

4.7
(49)
37 Reviews
8 Photos

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.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on November 26, 2023
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Prep Time:
20 mins
Cook Time:
10 mins
Additional Time:
4 hrs
Total Time:
4 hrs 30 mins
Servings:
10
Yield:
10 chicken thighs
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Ingredients

Original recipe (1X) yields 10 servings

For the Marinade:

  • 1 tablespoon whole black peppercorns, or more to taste

  • 1 large bunch fresh cilantro stems and leaves

  • 3 tablespoons oyster sauce

  • 2 tablespoons soy sauce

  • 2 tablespoons fish sauce

  • 2 tablespoons vegetable oil

  • 2 pinches cayenne pepper

  • 10 boneless, skinless chicken thighs

For the Dipping Sauce:

  • ⅔ cup seasoned rice vinegar

  • 1 lime, juiced

  • 4 cloves garlic, crushed

  • 1 tablespoon sambal oelek (chile paste)

  • 1 tablespoon fish sauce

  • ¼ cup freshly chopped cilantro

  • 2 tablespoons honey, or more to taste

Directions

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

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

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

  5. 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.

    close up view of Laotian Grilled Chicken (Ping Gai) on a plate with a salad, next to green sauce in a glass sauce cup
    Chef John

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 consumed will vary.

56 home cooks made it!

Nutrition Facts (per serving)

221 Calories
11g Fat
10g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 221
% Daily Value *
Total Fat 11g 14%
Saturated Fat 3g 14%
Cholesterol 71mg 24%
Sodium 961mg 42%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 2%
Total Sugars 8g
Protein 20g 40%
Vitamin C 5mg 5%
Calcium 24mg 2%
Iron 1mg 8%
Potassium 262mg 6%

* 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.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.