Ping Gai - Laotian Grilled Chicken
Ping gai is woefully underrated and that's a shame because it is bursting with flavor. Fresh and green, zesty and citrusy, tangy, peppery, and with a hint of sweet. It is the most addicting chicken recipe. Ever.
Ingredients
- 8 chicken thighs
- 30 grams cilantro
- 4 cloves garlic about 1 tbsp
- 1 inch ginger OR 3/4 tsp ginger powder
- 1.5 tbsp lime juice about 1/2 lime, juiced
- 1 stalk lemongrass about 1 tbsp lemongrass paste
- ½ tbsp white pepper
- ½ tsp turmeric powder
- 1 tbsp brown sugar
- 2 tbsp fish sauce
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp rice vinegar optional
- ¼ tsp salt optional
Instructions
Make the marinade
- Add all the marinade ingredients together. Use a blender or food processor to get it to a paste.
Marinate the chicken
- Place the chicken in a big container. Cut long slices into the chicken legs to help the marinade seep in. Massage the marinade into the chicken.OR place the chicken legs in a Ziploc bag along with the marinade and massage the bag so the marinade rubs all over the chicken.Marinate the chicken for at least 3 hours. If you can, 6 hours to overnight is the best.
Cook it up
- For skin-off, bone-in chicken thighs: Preheat the oven to 425°F (218°C). Place chicken thighs on a baking sheet or foil sheet and bake for 15 minutes. Turn the chicken over and bake for another 15 to 20 minutes.For skin-on, bone-in chicken thighs: Preheat the oven to 425°F (218°C). Place chicken thighs, skin down on a baking sheet or foil sheet and bake for 15 minutes. Turn over and cook another 15 to 20 minutes. Turn the broiler to high and let the skin crisp off for an additional 3 to 4 minutes.For skin-off, boneless chicken thighs: Preheat the oven to 425°F (218°C). Place chicken thighs on a baking sheet or foil sheet and bake for 20 to 25 minutes.OR grill it on a grilling pan or a cast iron pan on the stove top for about 5 to 7 minutes on each side.For skin-on, boneless chicken thighs: Preheat the oven to 425°F (218°C). Place chicken thighs on a baking sheet or foil sheet and bake for 25 to 30 minutes. When the chicken is about done, turn the broiler to high and let the skin crisp off for an additional 3 to 4 minutes.
Notes
Any chicken will do. Whether it's bone-in vs boneless, skin-on or skin-off - just be mindful of the cooking times. Bigger pieces will take longer and bone-in chicken needs more time as well.
Ginger makes lime juice necessary. Ginger is optional but if you choose to add it (recommended!) - you need to counteract the enzymes with acid. You can do that by absolutely using lime juice and/or rice vinegar.
Substitutions for the sauces used. I love the combination of soy, oyster, and fish sauce. But if you don't have some of those, no worries. You can do this:
- No oyster sauce: Use soy sauce combined with sugar or hoisin sauce
- No fish sauce: Use soy sauce with a bit of rice vinegar
- No soy sauce: Use tamari or coconut aminos