Can I bake the chicken instead of grilling?
Yes, you can bake the chicken at 400°F/200°C for 20-25 minutes, flipping halfway, until cooked through.
BREAKFAST
Laotian Ping Gai: Grilled Marinated Chicken with Spicy Dipping Sauce
Experience the vibrant flavors of Laos with this Ping Gai recipe, featuring succulent grilled chicken marinated in aromatic herbs and spices. Served with a fiery Jeow Som dipping sauce, it's a perfect dish for a flavorful breakfast.
HOW TO MAKE IT
Let's cook.
01
In a medium bowl, combine the chicken pieces, fish sauce, soy sauce, brown sugar, minced garlic, grated ginger, and black pepper. Mix well to ensure all chicken is coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
02
Prepare the dipping sauce: In a small bowl, whisk together the lime juice, chili flakes, and chopped cilantro. Set aside.
03
Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
04
Thread the marinated chicken pieces onto skewers. Discard any remaining marinade.
05
Place the chicken skewers on the preheated grill. Grill for 4-6 minutes per side, or until the chicken is cooked through and has nice char marks. The internal temperature of the chicken should reach 165°F/74°C.
06
Remove the grilled chicken from the skewers and serve immediately with the spicy dipping sauce.
About This Recipe
Experience the vibrant flavors of Laos with this Ping Gai recipe, featuring succulent grilled chicken marinated in aromatic herbs and spices. Served with a fiery Jeow Som dipping sauce, it's a perfect dish for a flavorful breakfast.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a pinch of turmeric or lemongrass paste to the chicken marinade. If using wooden skewers, soak them in water for at least 30 minutes before threading the chicken to prevent burning.
Easy Substitutions
Chicken breast can be used instead of thighs, but reduce grilling time slightly to prevent drying out. For a vegetarian option, marinate firm tofu or tempeh and grill similarly. Adjust chili flakes to your preferred spice level.
Storage & Reheating
Store leftover grilled chicken and dipping sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in a pan or microwave.
Serving Suggestions
Serve Laotian Ping Gai with sticky rice and a side of fresh cucumber slices or a simple green salad. It also pairs wonderfully with a fried egg for a hearty breakfast, or as part of a larger brunch spread.
Common Mistakes
Over-marinating the chicken can make it too salty or mushy; stick to the recommended times. Overcooking the chicken will result in dry, tough meat, so monitor closely. Not oiling the grill grates can cause the chicken to stick, tearing the meat. Forgetting to discard used marinade before grilling can lead to food safety issues.
Frequently Asked Questions
What if I don't have fresh ginger?
You can use 1/2 teaspoon of ground ginger as a substitute, though fresh ginger offers a brighter flavor.
How can I make the dipping sauce less spicy?
Reduce the amount of chili flakes or omit them entirely for a milder sauce.
MORE TO KNOW
Ping Gai, or 'grilled chicken' in Lao, is a staple street food known for its smoky flavor and tender texture. The key to authentic Ping Gai lies in the marinade, which balances savory, sweet, and aromatic notes. The Jeow Som dipping sauce, a vibrant blend of lime, chili, and herbs, provides a refreshing and spicy counterpoint that elevates the entire dish. This recipe simplifies the traditional preparation for home cooks, ensuring a delicious and satisfying meal.
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