Entree: Laos – Lao Isan Border Cuisine – ປີ້ງໄກ່ ➤ Ping Gai (Grilled chicken)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 2 hrs

Total 2 hrs 25 min

Ingredients

- 3 lb (1.4 kg) whole chicken, jointed into pieces (about 8 pieces: wings, thighs, breasts, drumsticks)
- 6 cloves garlic, peeled (about 18 g)
- 2 coriander roots (or 3 tbsp / 15 g cilantro stems), cleaned and roughly chopped
- 3 tbsp (45 ml) fish sauce
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 g) palm sugar or packed brown sugar
- 1 tsp (5 g) ground turmeric or 1 tbsp (6 g) fresh grated turmeric (optional, for color)
- 1 tsp (5 g) ground white pepper (or black pepper)
- 1 tsp (5 g) kosher salt, adjust to taste
- 1 tbsp (15 ml) soy sauce (optional, for color/depth)
- 8–10 bamboo skewers, soaked in water 30 minutes (if grilling on skewers)
- For the Jaew (dipping sauce):
  - 2 tbsp (30 ml) fish sauce
  - 2 tbsp (30 ml) lime juice (about 1 lime)
  - 1–2 tbsp (15–30 g) toasted rice powder (khao khua)
  - 1 small shallot, thinly sliced (about 1 oz / 30 g)
  - 1–2 Thai bird chilies, finely sliced (or to taste)
  - 1 tbsp (15 g) chopped cilantro
  - 1 tsp (5 g) palm sugar or brown sugar (adjust to taste)

Instructions

1. In a mortar and pestle or small food processor, pound or blitz garlic and coriander roots (or cilantro stems) to a coarse paste. Transfer to a bowl and stir in fish sauce, vegetable oil, palm sugar, turmeric (if using), white pepper, salt, and soy sauce until sugar dissolves.
2. Rub the marinade all over the jointed chicken pieces, massaging into the skin and cavities. Cover and refrigerate for at least 2 hours and preferably overnight for best flavor.
3. Prepare a charcoal grill or a gas grill preheated to medium-high. If using skewers, thread 2–3 pieces per skewer to keep meat flat and close to heat. Oil the grill grates lightly.
4. Grill the chicken over direct heat, skin-side down first, turning and basting occasionally with any reserved marinade or a little oil, until skin is deeply golden and chicken is cooked through, about 20–30 minutes depending on piece size. Move to indirect heat if the skin chars too quickly; internal temperature should reach 165°F (74°C) at the thickest part.
5. While chicken grills, make the jaew dipping sauce: combine fish sauce, lime juice, toasted rice powder, sliced shallot, chilies, cilantro, and palm sugar; taste and adjust balance of salty, sour, spicy, and sweet.
6. Remove chicken from the grill and rest 5 minutes. Serve hot with the jaew dipping sauce on the side, and traditionally with sticky rice and fresh vegetables if desired.