Laotian Grilled Chicken (Ping Gai)
A bounty of cilantro and fresh-ground peppercorns enlivens Chef John’s ping gai, an easy-to-make Laotian grilled chicken served with a sweet, garlicky dipping sauce.
Use a mortar and pestle, electric grinder, or spice mill to coarsely grind the peppercorns.
Transfer the finely chopped cilantro to a mixing bowl.
Add the cayenne, freshly ground pepper, oyster sauce, soy sauce, and fish sauce.
Chicken thighs should be added and hand-tossed until thoroughly coated.
For 4 to 12 hours, marinate in the refrigerator covered with plastic wrap.
To make the dipping sauce, mix the rice vinegar, lime juice, garlic, sambal, fish sauce, cilantro, and honey.
Keep chilled until you’re ready to use.
Grill should be preheated to medium-high heat with a light coating of oil.
ArnoldGreg February 29, 2024
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