Lao Grilled Chicken (Pieng Gai)
What is Lao Grilled Chicken Ping Gai?
In Lao cuisine, barbecue and grilled meats are a staple. Lao BBQ is a popular street food across the country. Whether it's grilled steak, pork ribs, or this Lao grilled chicken (ping gai or pieng gai), these dishes pair perfectly with sticky rice, a spicy dipping sauce (jeow), and green papaya salad. The grilled chicken is marinated in fish sauce, oyster sauce, and a variety of fresh herbs like cilantro.
This was a regular dish from my Laotian household, making an appearance on our dinner table at least once a week. My mom had a garden in the backyard, so the chicken wings were extra flavorful with fresh herbs and produce. I’d have sticky rice in one hand, a chicken wing in the other, and that’s all I needed—occasionally dipping into some jeow for extra spice.
Ingredients for Laotian Grilled Chicken
Lemongrass: The key ingredient that gives this dish its signature flavor. Crush it into a paste to avoid large chunks.
Garlic cloves
Granulated sugar: Balances out the saltiness of the marinade. Honey could be a good alternative as well.
Cilantro: Enhances the flavor with fresh herbs. Use the whole fresh cilantro stems as well as that has the most flavor.
Chili garlic sauce: Adds acidity and spice. Sambal is a common ingredient for this.
Oyster sauce: Deepens the flavor of the meat.
Dark soy sauce: Provides a rich color to the chicken.
Fish sauce: Adds umami.
Seasoning sauce: You can use Maggi sauce as an alternative.
Whole Black peppercorns: Freshly ground for the best flavor.
MSG: Boosts umami.
Lime: Brightens the flavors with its acidity.
Chicken drumsticks: You can also use chicken thighs or chicken wings.
Marinating the Chicken
Prepare the marinade by pounding lemongrass, garlic, sugar, and cilantro into a paste using a mortar and pestle.In a mixing bowl, combine chili garlic sauce, oyster sauce, soy sauce, fish sauce, seasoning sauce, black pepper, MSG, and lime juice. Mix well.Add this mixture to the mortar and combine with the lemongrass paste.Place the drumsticks in a ziplock bag and pour in the marinade. Seal the bag and massage the marinade into the chicken.Let it marinate in the fridge for at least one hour, or overnight for maximum flavor.
Cooking the Chicken
Grilling over charcoal gives the best flavor, but if you don't have a grill, an air fryer works well. You can also use an oven and bake for similar results. No matter the method, you'll have delicious chicken!
Serving Suggestions
Let the chicken rest for 5-10 minutes after cooking to retain its juiciness. Serve with freshly steamed sticky rice and jeow mak len, a spicy tomato dip.
Tips for Best Results
Ensure the marinade ingredients are finely crushed, or use a food processor for faster prep.
Marinate the chicken overnight for the best flavor.
Keep the skin on—it’s where the flavor is!
I also love this marinade on a whole roast chicken or even as a Thanksgiving turkey marinade.
If you have excess marinade, feel free to save it and use it on other proteins you have in the fridge.
Lao Grilled Chicken (Pieng Gai)
Ingredients
Instructions
- In a mortar, add the lemongrass, garlic cloves, sugar, and cilantro then pound into a paste.
- In a medium mxing bowl, add chili garlic sauce, oyster sauce, soy sauce, fish sauce, seasoning sauce, black pepper, msg, and lime juice then mix well.
- Add the seasoning sauce into the mortar with the lemongrass mixture and mix well.
- Place the drumsticks into a ziplock bag and then add the seasoning mix. Close the bag and massage the bag until its well mixed.
- Put it in the fridge and let it marinate for at least an hour or overnight.
- Evenly place the chicken in the airfryer, and cook at 400F for 20 minutes flipping halfway.
Sabaidee, I’m Saeng!
I’m a personal chef who specializes in Lao food. Here at Saeng’s Kitchen, you’ll find all your favorite traditional Lao foods and also some new twists to Lao style dishes.