Lao Grilled Chicken (Ping Gai)

Ingredients

• 6boneless, skinless chicken thighs
• 15–30 ml (1–2 tbsp)black pepper
• 15 g (1 cup)coriander
• 45 ml (3 tbsp)oyster sauce
• 30 ml (2 tbsp)fish sauce
• 30 ml (2 tbsp)soy sauce
• 30 ml (2 tbsp)vegetable oil

Instructions

1. 1

   Chop the coriander

   Chop the coriander into small pieces.

2. 2

   Mix the marinade

   In a large bowl, combine the coriander and chicken thighs with the black pepper, oyster sauce, fish sauce, soy sauce and vegetable oil.

3. 3

   Marinate the chicken

   Cover the bowl and marinate the chicken in the fridge for 30 minutes.

4. 4

   Grill until cooked

   Grill over medium-high heat for 12 minutes, or until the chicken is cooked through.

What is ping gai?

Ping gai is Lao grilled chicken, traditionally seasoned and cooked over a flame. This version uses boneless thighs, which are convenient to marinate and grill.

Coriander, pepper and a trio of savoury sauces give the chicken its bold flavour. The short marinade makes it practical for a weeknight meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 545 calories, 38g protein, 3g carbs, 34g fat.

The chicken thighs provide most of the protein and much of the fat, while the vegetable oil adds further fat. The sauces contribute most of the carbohydrates and sodium; serve a thigh with rice and vegetables to balance the plate.

The marinade ingredients

Coriander: chop it finely so it spreads through the bowl and clings to the chicken.

Sauces: oyster, fish and soy sauce each contribute savoury seasoning. They also make the marinade salty, so taste the cooked chicken before adding any extra salt.

Pepper: use the lower amount for a gentler flavour or the higher amount for more noticeable heat.

Marinating evenly

Coat each thigh thoroughly in the marinade, turning the pieces in the bowl so the sauces and herbs reach both sides. Keep the chicken covered in the fridge for the full 30 minutes.

The thighs are boneless, so they can cook fairly quickly on the grill. Avoid leaving them on the heat beyond the stated time unless they need longer to cook through.

Grilling and doneness

Heat the grill to medium-high before adding the chicken. This gives the thighs direct heat while keeping the cooking time to about 12 minutes.

Check that the thickest part is cooked through before serving. If a piece is thicker than the others, it may need a little longer on the grill.

Serving the chicken

Serve the grilled thighs with rice to make a simple, filling meal. A crisp salad or steamed vegetables add freshness alongside the rich, savoury marinade.

Let the chicken rest briefly after grilling so the juices settle before slicing.

Planning the timing

The recipe takes 52 minutes in total, including 30 minutes of marinating and 12 minutes of grilling. Chop the coriander and combine the marinade while the grill heats to make the most of the remaining time.

Recipe notes & tips

• Chop the coriander finely so it distributes evenly through the marinade.
• Turn the thighs in the bowl until all sides are coated.
• Keep the chicken covered while it marinates in the fridge.
• Arrange the thighs in a single layer on the grill for more even cooking.
• Check the thickest thigh for doneness before taking the chicken off the grill.

Variations

• More pepper: use the full 30 ml for a stronger pepper flavour.
• Extra coriander: reserve a little chopped coriander to scatter over the chicken before serving.
• Rice pairing: serve with steamed rice to make the chicken part of a more filling meal.
• Fresh side: add a crisp salad or steamed vegetables alongside the grilled thighs.

Common mistakes to avoid

• Uneven coating: turn each thigh in the bowl so the marinade reaches both sides.
• Skipping the chill: give the chicken the full 30 minutes in the fridge to marinate.
• Crowded grill: arrange the thighs in a single layer so they cook evenly.
• Guessing doneness: check the thickest piece rather than relying on colour alone.
• Adding salt too soon: the sauces are already salty, so taste the cooked chicken first.

How to store

Refrigerate leftover chicken in a covered container and use within 3–4 days. Reheat until hot throughout, using a microwave or a covered pan over gentle heat.

Frequently asked questions