Lao Grilled Chicken (Pieng Gai)

Ingredients

• 60 ml (¼ cup)minced lemongrass
• 8garlic cloves, minced
• 30 ml (2 tbsp)granulated sugar
• 60 ml (¼ cup)cilantro
• 60 ml (¼ cup)chilli garlic sauce
• 60 ml (¼ cup)oyster sauce
• 15 ml (1 tbsp)dark soy sauce
• 30 ml (2 tbsp)fish sauce
• 30 ml (2 tbsp)seasoning sauce
• 7.5 ml (½ tbsp)black pepper
• 5 ml (1 tsp)MSG
• ½lime, juiced
• 1.13 kg (2.5 lb)chicken drumsticks

Instructions

1. 1

   Pound the aromatics

   Put the lemongrass, garlic, sugar and cilantro in a mortar and pound them into a paste.

2. 2

   Mix the sauces

   In a medium mixing bowl, combine the chilli garlic sauce, oyster sauce, dark soy sauce, fish sauce, seasoning sauce, black pepper, MSG and lime juice.

3. 3

   Combine the mixtures

   Add the sauce mixture to the mortar with the lemongrass paste and mix well.

4. 4

   Coat the chicken

   Put the drumsticks in a sealable bag, add the seasoning mixture, seal the bag and massage it until the chicken is evenly coated.

5. 5

   Marinate the drumsticks

   Refrigerate the chicken for at least 1 hour or overnight.

6. 6

   Air-fry the chicken

   Arrange the chicken evenly in the air fryer and cook at 200°C (400°F) for 20 minutes, turning the drumsticks halfway through.

What is pieng gai?

Pieng gai is Lao grilled chicken, known for its savoury, aromatic seasoning and lively chilli kick. It is often eaten with sticky rice and paired with a spicy dipping sauce or papaya salad.

This version uses an air fryer rather than a grill. The mixture of lemongrass, herbs, garlic and sauces gives the drumsticks a strong, balanced flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 35g protein, 10g carbs, 23g fat.

The drumsticks supply most of the protein and fat, while the sugar and sauces contribute most of the carbohydrates. The sauces also make the dish relatively high in sodium; serve it with plenty of fresh vegetables and sticky rice to round out the plate.

Building the marinade

Aromatics: Pounding lemongrass, garlic, sugar and cilantro releases their fragrance and makes a coarse paste that clings to the chicken.

Sauces: Chilli garlic, oyster, soy, fish and seasoning sauces bring heat and savoury depth. Lime juice and black pepper add brightness and bite.

Marinating the chicken

Coating: Massage the sealed bag so the seasoning reaches all sides of the drumsticks. This is especially useful where the pieces overlap.

Timing: Give the chicken at least 1 hour in the fridge, or leave it overnight for a longer marinating period. Keep it chilled while it rests.

Air-fryer cues

Spacing: Arrange the drumsticks evenly in the air fryer so hot air can circulate around them. If they do not fit without crowding, cook them in batches.

Turning: Flip the chicken halfway through the 20-minute cook so both sides are exposed to the circulating heat. Check that the thickest part is cooked through before serving.

Serving the drumsticks

Traditional-style sides: Serve with sticky rice, a spicy dipping sauce and papaya salad for a meal with contrasting heat, freshness and texture.

Simple pairing: If you want a milder plate, add a crisp salad or sliced fresh vegetables alongside the chicken.

Balancing the flavours

Chilli: The chilli garlic sauce supplies much of the heat, so serve a little extra sauce at the table rather than adding more to the marinade if you are unsure.

Saltiness: Several of the sauces are salty and savoury. Taste any accompanying dip before adding extra seasoning.

Recipe notes & tips

• Use a mortar and pestle to make a cohesive paste from the lemongrass and garlic.
• Seal the marinade bag carefully before massaging it to avoid leaks.
• Turn the drumsticks halfway through cooking for more even air-fryer exposure.
• Arrange the chicken in a single, uncrowded layer when possible.
• Use a food thermometer to check that the thickest part of each drumstick is safely cooked.

Variations

• More heat: Increase the chilli garlic sauce slightly if you enjoy a hotter marinade.
• Citrus lift: Add extra lime juice at the table for a sharper finish.
• Fresh herbs: Serve with extra cilantro for a fresh herbal note.
• Grill method: Cook the marinated drumsticks on a grill instead, turning them as needed until cooked through.
• Milder plate: Use less chilli garlic sauce and serve extra on the side.

Common mistakes to avoid

• Skipping the paste: Pounding the aromatics helps them mix evenly into the marinade.
• Short marinating: Give the chicken at least 1 hour in the fridge so the seasoning has time to coat it.
• Crowding the basket: Overlapping drumsticks can cook unevenly; use batches if needed.
• Forgetting to turn: Flip the chicken halfway through the 20-minute cooking time.
• Guessing doneness: Check the thickest part of a drumstick with a food thermometer rather than relying only on colour.

How to store

Refrigerate cooked leftovers in a covered container and eat within 3–4 days. Reheat until piping hot, either in the air fryer or oven; keep raw marinating chicken refrigerated and cook it within 1–2 days.

Frequently asked questions