Tender whole chicken marinated in a lemongrass, garlic, and turmeric paste, then slowly grilled over charcoal until golden and smoky. Served with jeow dipping sauce and sticky rice, this is the quintessential Laotian street food.
Nutrition & Info
Equipment Needed
Instructions
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1
Pound lemongrass, garlic, cilantro roots, and turmeric into a smooth paste using a mortar and pestle.
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2
Mix the paste with fish sauce, oyster sauce, white pepper, and oil to create the marinade.
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3
Rub the marinade thoroughly over the butterflied chicken, working it under the skin, and refrigerate for at least two hours.
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4
Grill the chicken over medium charcoal heat for forty-five minutes, turning regularly and basting with remaining marinade.
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5
Rest the chicken for ten minutes before chopping into pieces with a heavy cleaver.
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6
Serve with sticky rice and jeow bong dipping sauce on the side.
Did You Know?
Street vendors in Vientiane can be seen flattening whole chickens with cleavers and weaving them onto bamboo skewers in a technique passed down through generations.
Chef's Notes
Equipment Tips
- charcoal grill
- mortar and pestle
- basting brush
The Story Behind Ping Kai
Ping Kai represents the heart of Laotian communal cooking, where charcoal grills line every market and roadside stall. The marinade of lemongrass, garlic, turmeric, and fish sauce creates a golden crust that seals in moisture during slow grilling. This dish predates modern Laotian cuisine and reflects the ancient practice of cooking over open flames that has sustained communities along the Mekong for centuries.
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