Ping Gai / Ping Kai is a tasty grilled chicken dish that comes from Laos, but over time it’s found a cozy home in Thailand too—where it’s often called Kai Yang (or Gai Yang), simply meaning Thai BBQ Chicken.
What makes it so special? The marinade. It’s packed with bold, savory flavors and honestly couldn’t be easier to make. Perfect for your next backyard BBQ or just a comforting family meal that smells amazing straight off the grill.
PING GAI / KAI YANG
The Grilled Chicken We All Love—With Lao Roots
If you’ve fallen for Kai Yang (or Gai Yang), the iconic Thai BBQ chicken, you’re not alone. It’s smoky, juicy, and packed with flavor—an absolute street food favorite in Thailand.
But here’s something you might not know: this beloved dish actually comes from Laos. Known as Ping Gai in Lao, it was brought into Thailand through the Isaan region by the Lao community and has since become a staple of Thai cuisine.
So while it’s often labeled Thai BBQ chicken, its heart is Lao. Let’s give a little credit where it’s due—for this beautifully grilled, flavor-packed creation that’s won hearts across borders.
Ingredients
The Secret Star: Cilantro Root
To me, Ping Gai (or Kai Yang) is like the punchier cousin of Vietnamese Lemongrass Chicken. It’s got that same sunny vibe—lemongrass, fish sauce, garlic—but turned up a notch.
And while the usual suspects bring loads of flavor, the real game-changer here is cilantro root.
We use cilantro leaves all the time in Vietnamese cooking—sprinkled over Phở, tossed into spring roll salads, or added to noodle bowls like Bún Thịt Nướng. But the root? It’s underrated and powerful.
Cilantro root adds a deep, savory layer that really ties the marinade together. You’ll also find it in Hanoi-style Chicken Phở and Miến Gà. If you can find fresh cilantro with the roots still attached, save them—they’re kitchen gold.
What Goes into the Marinade
- light soy sauce
- dark soy sauce
- palm sugar
- garlic
- cooking oil
- white peppercorns
The Chicken Cuts That Work Best
In Laos and Thailand, people often use the whole chicken, or go for juicy legs and thighs. Wings are also a hit for grilling, and if you’re after a leaner option, chicken breast works just fine.
For my version, I use deboned chicken thighs—my go-to cut for everything from Teriyaki to quick microwave chicken thighs. They stay juicy, cook evenly, and soak up marinades beautifully.
Instructions
Step 1: Make the Marinade
Crush lemongrass, cilantro root, garlic, white peppercorns, and palm sugar using a mortar and pestle or food processor. This aromatic paste forms the flavor base.
In a bowl, mix it with fish sauce, light soy sauce, dark soy sauce, and a bit of water. Stir to combine.
Step 2: Marinate the Chicken
Add the chicken to the marinade and mix thoroughly. Drizzle in some cooking oil and toss again so everything is well coated.
Cover and let it marinate in the fridge for at least 2 hours—or overnight for deeper flavor.
Step 3: Grill the Chicken
Let the chicken rest at room temperature for 30 minutes before cooking.
- Air fryer: Cook skin-side down at 356°F (180°C) for 15 minutes. Flip, raise to 400°F (200°C), and cook for 5 more minutes until golden.
- Oven: Preheat to 400°F (200°C). Place chicken on a rack over a tray and bake for 15–20 minutes until golden and cooked through.
Step 4: Serve and Enjoy
Serve your grilled Ping Gai with sticky rice, just like in Laos or Thailand.
Smoky, juicy, and packed with vibrant flavors—this dish never disappoints.
What to Serve with Ping Gai / Kai Yang
A few delicious ways to enjoy this smoky, flavorful grilled chicken:
Sticky Rice
The classic combo. Ping Gai was made for sticky rice—Khao Niao or Khao Niew in Lao/Thai. If you’re short on time, I’ve got you covered with easy recipes for Instant Pot Sticky Rice or a fragrant Pandan Sticky Rice version that smells as good as it tastes.
Jasmine Rice
No sticky rice? No problem. A quick batch of Microwave Jasmine Rice works well too. It’s fluffy, comforting, and makes a great base for soaking up all those smoky juices.
Bánh Mì
For a fun Viet-style twist, stuff the grilled chicken into a crusty Vietnamese baguette with some pickled carrot and daikon. You’ve just made yourself a smoky, juicy Bánh Mì Gà Nướng—and it’s fantastic.
Over Rice Noodles (Bún Gà Nướng Style)
Serve it with rice noodles, a generous drizzle of Nước Chấm, and a spoonful of Mỡ Hành (Vietnamese scallion oil). Fresh, bright, and full of texture—this makes a perfect light meal.
Dipping Sauce
And of course, don’t forget the sauce. For true Lao-Thai vibes, pair your Ping Gai with Nam Jim Jaew (Thai BBQ dipping sauce), Nam Jim Kai (Thai sweet chili sauce) or the tangy-spicy Jaew Som (Lao Sour Chili Sauce). They’re the soul of the dish.
With Som Tum (Green Papaya Salad)
This is a classic Lao/Isaan combo—grilled chicken and spicy green papaya salad (Tam Mak Hoong in Lao or Som Tum in Thai). The smoky chicken + crunchy, tangy salad = a flavor explosion.
Helpful Tips
No cilantro root?
Use the stems instead! The flavor is mild, especially once mixed with garlic and pepper, so even cilantro skeptics can enjoy this dish.
Sub for dark soy?
Dark soy is mainly for color—swap with nước màu (Vietnamese caramel sauce), honey, or molasses.
Palm sugar?
Brown, black, or even white sugar works too.
More Delicious Chicken Recipes
Love chicken? Don’t miss my collection of tasty Vietnamese chicken dishes!
(Thai Chicken & Red Curry Stir-fries)
Ping Gai / Kai Yang – Lao & Thai Grilled Chicken
Ingredients
- 1.1 pound deboned chicken thighs (500g)
- 1½ tbsp fish sauce
- ½ tbsp dark soy sauce
- 1 oz palm sugar (30g)
- 1 stalk lemongrass
- 3 cilantro roots
- 2 garlic cloves
- ½ tsp white peppercorns
- 1 tbsp cooking oil
- ¼ cup water (60ml)
Instructions
Marinate the chicken:
- Use a pestle and mortar or a food processor to crush all the herbs and spices, including lemongrass, cilantro root, palm sugar (if you're using solid palm sugar), garlic, and white peppercorns.
- Combine the mixture mentioned above with fish sauce, soy sauce, dark soy sauce and water. Mix everything thoroughly with the chicken. Finally, add some cooking oil. Mix well.
Grill the chicken:
- Before cooking the chicken, allow it to sit at room temperature for 30 minutes.
- When using an air fryer, start by placing the chicken upside down in the air fryer and cooking it for 15 minutes at 356°F (180°C). Afterward, raise the temperature to 400°F (200°C), flip the chicken, and air fry for an additional 5 minutes or until golden brown.
- When using the oven, preheat it to 400°F (200°C) for 15 minutes. Put the chicken on a grill rack with the drip tray below and bake for 15-20 minutes or until golden brown.
Enjoy the grilled chicken:
- Enjoy Ping Gai / Kai Yang with sticky rice like a typical Thai / Lao.
