Laotian Grilled Chicken (Ping Gai) Recipe

Excellent recipe. We followed it precisely. I have a problem with people not giving five stars to a recipe yet saying they changed it. You need to give the original recipe a chance.

Some of the best chicken we've made! Added some lime juice to the chicken marinade. I've also made this with bone-in skin-on chicken thighs which are also incredibly juicy. 8 min on grill skin side down, then move off heat and cook at 350 degrees until 165 internal temp. Amazing!

My husband and I loved this chicken. I measured the 1 Tbs of peppercorns then lightly crushed them in my spice grinder. We found it to be peppery enough. I was very skeptical about the dipping sauce as we don't like sweet things. That said, I only used half the honey called for, more lime juice and the sauce really did compliment well. It was nice over our steamed broccoli too.

Family loved this. I used coarse black pepper instead of grinding the whole peppercorns (I used about 1 & 1/2 tbs of coarse pepper) and Nakano Seasoned Mild & Sweet Rice Vinegar & Huy Fong Foods Sriracha HOT Chili Sauce for the dipping sauce. We poured the dipping sauce over the chicken and rice. I didn't make any other changes

These cooked up perfectly and I consumed it party snack-style by cutting the chicken into bite sized pieces after grilling. I had a problem with my sauce consistency, I think because I had to sub a generic chile-garlic sauce for the sambal. It was too thin to even dip. I simmered it with a bit of cornstarch+water and it worked.

This is one of our family favorites and shows up on the weekly menu three or four times a month. And here is an item of interest...... the package that I pulled from the freezer that I thought was chicken turned out to be pork chops. This recipe was just good using pork at it is using chicken.

I didn't make any change other than marinating it overnight so I could have it ready to put on the grill after work. I thought it was good without the sauce, but then tried the sauce and it was amazing. Definitely, one that we will make again. The sauce would also be good for fresh and fried spring rolls.

I just finished making this dish as a birthday present to myself. If I were to make it again, I would slice the thighs thinly to cook better, using a frying pan, or use chicken breasts instead and do the same. The thighs looked nice in the package but when I pulled them out, I had a nasty job of trying to remove most of the fat which on a kilo of chicken weighed in at one gram. Chef John put the lid down on his BBQ and so finally I covered the pan because they were taking far too long to cook. I would use the full two tablespoons of pepper because I wimped out, put only one and when they made their appearance, I wished there were more. I'll try it again with said provisos. The dipping sauce was hein. Less vinegar more chili sauce and cayenne! I have yet to perfect it before serving to guests.

This turned out great!!! I followed the recipe exactly and smoked it on low heat (+/- 90c) for a couple of hours with apple wood, and served on a bed of rice. A fantastic outcome

I scaled down a bit. My chicken pack had 6. I made about half the sauce too. I made the recipe pretty much as directed. I grilled about 4 minutes per side, but the Mother Nature had other plans and it started raining. I finished them of under the broiler.I severed this with a shaved cucumber, carrot, onion vinaigrette, and sauteed baby potatoes with green beans, onions, and a few cherry tomatoes. A coconut rice would be great too, but I had rice last night.

I highly recommend this recipe. Absolutely amazing!!! I used a cilantro substitute (mostly parsley and some oregano, both fresh) because cilantro tastes like pure poison to me.

This was terrific. I did add garlic to the marinade. Marinated 12 hours. Not sure how I missed this recipe when it came out, but it made chicken exciting again. Served with steamed rice and gai lan in an oyster sauce. I am very much looking forward to having the leftovers in a wrap for lunch.

So fresh and full of flavor.

Does anyone know if szechwan peppercorns would be good in this dish? Or, would it be too much. Thanks.

The chicken was phenomenal. The dipping sauce had too much vinegar. I’m not sure if I want to fix the sauce or just eat the miraculous chicken on its own

Wonderful recipe. I was tempted to recreate this dish after having it at the Queen Mother in Toronto (I highly recommend it). It turned out great, so delicious.

I made this recipe exactly as written. Chicken came out very tender off the grill. The taste was less than pleasant. I don't know if it is the dark meat or the Sambal Oelek (or both). But it was almost inedible.

Excellent! We followed your recipe exactly and everyone loved it! You really nailed the flavours. It was just like the Ping Gai we had at the Queen Mother restaurant in Toronto, which we loved. So of course, we were delighted to find your stellar recipe! THANK YOU!!!

I had this many times at Queen Mother & have been making it for 30 years. I. believe you have forgotten garlic in the marinade-about three cloves.

I Followed the recipe to a T and it turned out amazing. I definitely could have doubled the recipe as I barely fed a hungry family of four.. BTW, the dipping sauce is crucial and don’t skip the step as it completely complements the chicken.