Ping Gai is a delicious BBQ chicken from Laos that has become popular in Thailand and beyond. It’s also known as Kai Yang (or Gai Yang), which means Thai BBQ Chicken.
Even better, this chicken marinade is absolutely amazing and super easy to make, ideal for your next BBQ party or a lovely family dinner.
PING GAI / KAI YANG
A delicious chicken dish from Lao and Isaan cuisines
I’m sure many of you are fans of Thai BBQ Chicken (Gai Yang/Kai Yang), the beloved street food classic of Thailand.
But here’s a fun fact: this dish actually has its roots in Laos. It was introduced to Thailand’s Isaan region by the Lao community.
While it’s now widely recognized as Thai BBQ Chicken, the origins trace back to Lao cuisine, where it’s called Ping Gai/Ping Kai, or Lao BBQ Chicken. Let’s give Laos the credit it deserves for this flavorful creation!
Marinade for Ping Gai/Kai Yang
The Secret Ingredient
In my opinion, Ping Gai/Kai Yang is a bolder version of our Vietnamese Lemongrass Chicken.
It’s a flavor explosion thanks to the vibrant mix of tropical ingredients like lemongrass and fish sauce. However, the true standout in this recipe is cilantro root.
Cilantro (coriander) is a popular herb in Vietnamese cuisine.
It’s often sprinkled on top of soups like Phở and Bún Bò Huế (Hue spicy beef noodle soup), or added to the salad mix for Vietnamese Spring Rolls, Bún Chả, and Bún Thịt Nướng.
Cilantro root is a lesser-known ingredient but it helps create flavorful meat marinades and umami-rich broths. You can also find it in Hanoi-style Chicken Phở or Miến Gà (Chicken Glass Noodle Soup).
Other Ingredients for the Marinade
- light soy sauce
- dark soy sauce
- palm sugar
- garlic
- cooking oil
- white peppercorns
Chicken
Thai and Lao cuisines often use chicken legs, thighs, or even the whole chicken for this recipe. Chicken wings are also a great option. If you prefer a high-protein dish, chicken breast works too.
For this recipe, I use deboned chicken thighs. They’re my favorite cut, whether for classic Japanese Chicken Teriyaki or easy Microwaved Chicken Thighs. They tend to stay juicy and are less likely to dry out.
What to serve with Ping Gai / Kai Yang
Sticky rice: This BBQ chicken is best enjoyed with Steamed Sticky Rice (Khao Niao/Khao Niew). For a quick and hassle-free option, check out my recipes for Instant Pot Sticky Rice or fragrant Pandan Sticky Rice.
Jasmine rice: Microwave Jasmine Rice is a quick way for cooking Jasmine rice that yields decent results.
Bánh Mì: Pair the BBQ chicken with some pickled carrot & daikon and Vietnamese-style baguette for a delicious Bánh Mì.
Bún Gà Nướng: Enjoy the chicken with rice noodles, a drizzle of Nước Chấm dipping sauce, and Mỡ Hành (Vietnamese Scallion Oil).
Dipping Sauce: Don’t forget Thai BBQ dipping sauce (Nam Jim Jaew) or Lao Sour Chili Sauce (Jaew Som), the essential accompaniments for Thai/Lao BBQ chicken.
Helpful Tips
Substitutes for cilantro roots
If you can’t find cilantro root, you can use cilantro stems instead.
The cilantro’s fragrance isn’t overpowering and is significantly mellowed by the garlic and peppercorns. This dish is still suitable for those who aren’t big fans of cilantro.
Substitutes for dark soy sauce and palm sugar
Dark soy sauce is mainly used for its rich color. You can skip it or substitute it with honey, molasses, or Vietnamese caramel sauce (nước màu).
Brown or black sugar are great substitutes for palm sugar, and white sugar works just fine too.
More Delicious Chicken Recipes
If you love chicken, check out my collection of Vietnamesse recipes with chicken.
(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.
