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–+ servings
Delicious Thai / Lao BBQ Chicken with a tantalizing blend of flavors and aromatic herbs.

Ping Gai / Kai Yang – Lao & Thai Grilled Chicken

Ping Gai / Kai Yang: A Thai and Lao BBQ chicken street food now loved worldwide. Its marinade is simply amazing, perfect for BBQs and family dinners.
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Prep Time: 3 hours
Cook Time: 20 minutes
Course: Family meal, Main Course
Cuisine: Lao, Thai
Servings: 2 people
Author: Cielle

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.
Tried this recipe?Let us know how it was!