Ping GaiGrilled Lemongrass Chicken

Name: Ping Gai (Grilled Lemongrass Chicken)
Prep time: 2 h 25 min
Cook time: 1 h
Total time: 3 h 25 min
Yield: 4
Cuisine: Laos
Ingredients: 1 pcs Whole Chicken (spatchcocked); 40 g Lemongrass (finely chopped); 15 g Garlic (crushed); 20 g Coriander Root (finely chopped); 6 pcs Makrut Lime Leaf (finely sliced); 3 g Black Pepper; 40 ml Fermented Fish Sauce; 40 ml Lime Juice; 20 g Palm Sugar; 30 ml Vegetable Oil; 4 g Salt

Chicken marinated with lemongrass, coriander root, lime leaf, and fish sauce is grilled or roasted until deeply browned and fragrant. The result is savory, aromatic, and slightly smoky, making it a well-suited centerpiece for shared meals.

Prep

2h 25m

Cook

Serves

Estimated

Nutrition

Per serving

912kcal

Calories

69g

Protein

63g

Fat

10g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Chicken

1pcs
Whole Chicken (spatchcocked)

Marinade

40g
Lemongrass (finely chopped)
15g
Garlic (crushed)
20g
Coriander Root (finely chopped)
6pcs
Makrut Lime Leaf (finely sliced)
3g
Black Pepper
40ml
Fermented Fish Sauce
40ml
Lime Juice
20g
Palm Sugar
30ml
Vegetable Oil
4g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Pound or blend the lemongrass, garlic, coriander root, makrut lime leaves, black pepper, palm sugar, fermented fish sauce, lime juice, vegetable oil, and salt into a coarse paste.
02
Rub the marinade all over the chicken, cover, and refrigerate for at least 2 hours.
03
Preheat the oven or grill to 200°C (400°F).
04
Cook for 45 to 60 minutes, until the skin is deeply browned and the thickest part of the breast and thigh reaches 74°C (165°F), turning as needed for even color.
05
Rest the chicken for 10 minutes before cutting it into pieces and serving.

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