Entree: Laos – Vientiane & Central Laos – ປິ່ງໄກ່ ➤ Ping Gai (Laotian marinated and charcoal-grilled whole chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 2 hrs

Total 2 hrs 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole chicken, approx. 3 lb (1.36 kg), spatchcocked
- 3 tbsp (45 ml) fish sauce
- 2 tbsp (30 ml) light soy sauce
- 2 tbsp (30 ml) vegetable oil
- 4 cloves (about 0.42 oz (12 g)) garlic, minced
- 2 stalks (about 1 1/16 oz (30 g)) lemongrass, white parts finely chopped
- 1 tsp (2 g) ground turmeric
- 1 tbsp (15 g) palm sugar or brown sugar
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) white pepper
- 2 tbsp (30 ml) fresh lime juice
- 1/4 cup (60 ml) coconut milk (optional, for basting)
- 2 tbsp (30 ml) neutral oil for the grill or brush
- Fresh cilantro and sliced scallions for garnish
- For the jaew (dipping sauce):
  - 3 tbsp (45 ml) fish sauce
  - 1 tbsp (15 ml) lime juice
  - 1 tbsp (15 g) roasted chili paste or 1 tsp (5 g) crushed dried chilies
  - 1 tbsp (12 g) toasted sticky rice powder or 1 tsp (4 g) sugar
  - 1 tbsp (6 g) chopped cilantro

Show original ingredient measurements

- 1 whole chicken, approx. 3 lb (1.36 kg), spatchcocked
- 3 tbsp (45 ml) fish sauce
- 2 tbsp (30 ml) light soy sauce
- 2 tbsp (30 ml) vegetable oil
- 4 cloves (about 12 g) garlic, minced
- 2 stalks (about 30 g) lemongrass, white parts finely chopped
- 1 tsp (2 g) ground turmeric
- 1 tbsp (15 g) palm sugar or brown sugar
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) white pepper
- 2 tbsp (30 ml) fresh lime juice
- 1/4 cup (60 ml) coconut milk (optional, for basting)
- 2 tbsp (30 ml) neutral oil for the grill or brush
- Fresh cilantro and sliced scallions for garnish
- For the jaew (dipping sauce):
  - 3 tbsp (45 ml) fish sauce
  - 1 tbsp (15 ml) lime juice
  - 1 tbsp (15 g) roasted chili paste or 1 tsp (5 g) crushed dried chilies
  - 1 tbsp (12 g) toasted sticky rice powder or 1 tsp (4 g) sugar
  - 1 tbsp (6 g) chopped cilantro

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a bowl combine fish sauce, soy sauce, vegetable oil, minced garlic, chopped lemongrass, turmeric, palm sugar, ground coriander, white pepper, and lime juice; whisk until sugar dissolves.
2. Pat the spatchcocked chicken dry. Rub the marinade all over and under the skin, massaging into thick parts; place in a dish, cover, and refrigerate at least 2 hours or preferably overnight.
3. Prepare a charcoal grill or preheat gas grill to medium-high (about 400°F/200°C). If using a broiler, position rack 6–8 inches (15.2 to 20 cm) from heat.
4. Remove chicken from marinade and let sit 20 minutes at room temperature. Thread a skewer or trussing if needed to keep breast flat. Brush both sides lightly with oil.
5. Grill chicken skin-side down first over direct heat for 8–10 minutes to sear and char, then move to indirect heat, skin-side up, and cook 20–30 more minutes, basting occasionally with coconut milk or reserved marinade (discard any used marinade that touched raw chicken). Cook until internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
6. While chicken rests 10 minutes, whisk together jaew ingredients; taste and adjust for heat, salt, and acidity.
7. Carve the grilled chicken into portions, garnish with cilantro and scallions, and serve hot with jaew dipping sauce and steamed sticky rice.

1. In a bowl combine fish sauce, soy sauce, vegetable oil, minced garlic, chopped lemongrass, turmeric, palm sugar, ground coriander, white pepper, and lime juice; whisk until sugar dissolves.
2. Pat the spatchcocked chicken dry. Rub the marinade all over and under the skin, massaging into thick parts; place in a dish, cover, and refrigerate at least 2 hours or preferably overnight.
3. Prepare a charcoal grill or preheat gas grill to medium-high (about 400°F/200°C). If using a broiler, position rack 6–8 inches from heat.
4. Remove chicken from marinade and let sit 20 minutes at room temperature. Thread a skewer or trussing if needed to keep breast flat. Brush both sides lightly with oil.
5. Grill chicken skin-side down first over direct heat for 8–10 minutes to sear and char, then move to indirect heat, skin-side up, and cook 20–30 more minutes, basting occasionally with coconut milk or reserved marinade (discard any used marinade that touched raw chicken). Cook until internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
6. While chicken rests 10 minutes, whisk together jaew ingredients; taste and adjust for heat, salt, and acidity.
7. Carve the grilled chicken into portions, garnish with cilantro and scallions, and serve hot with jaew dipping sauce and steamed sticky rice.