Entree: Laos – Luang Prabang / Northern Laos – ປິ້ງໄກ່ ➤ Ping Kai (Laotian charcoal-grilled marinated chicken commonly served with sticky rice and dipping sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 3 hrs

Total 4 hrs

Ingredients

- 1 whole chicken, butterflied, approx. 3 lb (1.4 kg)
- 4 tbsp (60 ml) fish sauce
- 3 tbsp (45 ml) vegetable oil
- 4 cloves (12 g) garlic, minced
- 1 tbsp (7 g) ground turmeric or 1.5 tbsp (12 g) fresh grated turmeric
- 2 tbsp (10 g) coriander root or stem, minced (or substitute cilantro stems)
- 1 tsp (4 g) palm sugar or brown sugar
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) lime juice
- 2 tbsp (30 ml) soy sauce (optional for color)
- 2 tbsp (30 ml) vegetable oil for brushing during grilling
- 2 cups (360 g) glutinous (sticky) rice, rinsed and soaked
- Jaew dipping sauce:
  - 3 tbsp (45 ml) fish sauce
  - 2 tbsp (30 ml) lime juice
  - 1 tbsp (15 g) palm sugar, grated
  - 1–2 small red chilies, minced (to taste)
  - 1 tbsp (8 g) toasted sticky rice powder (khao kua) or 1 tbsp toasted rice crumbs

Instructions

1. Prepare the marinade: In a bowl whisk together fish sauce, 3 tbsp oil, minced garlic, turmeric, minced coriander root, palm sugar, black pepper, lime juice, and soy sauce if using. Taste and adjust balance of salty, sour, and sweet.
2. Marinate the chicken: Butterfly (spatchcock) the whole chicken by removing the backbone and pressing flat. Rub the marinade thoroughly under skin and over the surface. Refrigerate and marinate at least 2 hours, preferably overnight.
3. Soak and steam sticky rice: Rinse the glutinous rice until water runs clear, then soak 4 hours. Drain and steam in a bamboo or metal steamer 20–25 minutes until tender, or follow your sticky rice steamer instructions.
4. Preheat grill: Prepare a charcoal grill to medium-hot with even heat and some indirect cooler zones. If using a gas grill, preheat to medium and create a two-zone setup.
5. Grill the chicken: Brush the chicken with 2 tbsp oil and place skin-side down over direct medium heat. Grill 6–10 minutes until skin is nicely charred, then move to indirect heat, flip, and continue grilling 20–30 minutes until internal temperature at the thickest part of thigh reaches 165°F (74°C). Baste occasionally with reserved marinade (discard any marinade that contacted raw chicken).
6. Make jaew dipping sauce: Whisk together the fish sauce, lime juice, palm sugar, minced chilies, and toasted rice powder until sugar dissolves. Adjust seasoning to taste.
7. Rest and serve: Let the grilled chicken rest 5–10 minutes, then carve into portions. Serve hot with steamed sticky rice and jaew dipping sauce on the side.