Entree: Laos – Southern Laos – ປິ້ງໄກ່ ➤ Ping Gai (Lao-style char-grilled marinated chicken with aromatic herbs and dipping sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 20 min

Total 1 hr 5 min

Ingredients

- 1 whole chicken, about 3 lb (1.4 kg), butterflied (spatchcocked)
- 1/3 cup (80 ml) fish sauce
- 2 tbsp (30 ml) lime juice
- 2 tbsp (30 ml) palm sugar or light brown sugar
- 6 cloves garlic, minced
- 1 tbsp (15 g) fresh turmeric, grated or 2 tsp (4 g) ground turmeric
- 2 stalks lemongrass, white parts finely chopped and pounded
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2–3 small Thai chilies, finely chopped (optional)
- 2 cups (400 g) glutinous (sticky) rice, soaked 3–4 hours then drained
- Fresh cucumber slices, lime wedges, and cilantro for serving
- Dipping sauce (Jeow): 3 tbsp (45 ml) fish sauce, 2 tbsp (30 ml) lime juice, 1 tbsp (15 ml) palm sugar, 1–2 chopped chilies, 1 clove garlic minced

Instructions

1. In a bowl, combine fish sauce, lime juice, palm sugar, minced garlic, grated turmeric, chopped lemongrass, vegetable oil, salt, pepper, and chopped chilies if using. Stir until sugar dissolves.
2. Place the butterflied chicken in a shallow dish or resealable bag and pour the marinade over, massaging to coat both sides. Cover and refrigerate at least 4 hours or preferably overnight for best flavor.
3. Prepare a charcoal grill for medium-high heat or preheat a gas grill to medium-high. If using an oven, preheat to 425°F (220°C) and use a broiler for finishing.
4. Remove chicken from marinade and let excess drip off. Grill skin-side down first over direct heat until well browned and slightly charred, about 10–12 minutes. Flip and continue grilling over indirect heat until internal temperature reaches 165°F (74°C) at the thickest part, about 25–30 minutes total depending on size.
5. While chicken grills, steam the soaked sticky rice in a bamboo steamer or in a cheesecloth-lined basket over simmering water until tender, about 20–25 minutes.
6. Remove the chicken and let rest 5–10 minutes. Whisk together dipping sauce ingredients. Carve the chicken into portions and serve with sticky rice, cucumber, lime wedges, cilantro, and the dipping sauce on the side.