Loading Recipe...
กำลังโหลด...
ปิ้งไก่
Ping Kai is the quintessential Lao and Isan-style grilled chicken, featuring chicken marinated in a fragrant paste of lemongrass, garlic, coriander root, fresh turmeric, and ginger, then slowly grilled over charcoal until golden and smoky. This beloved street food dish showcases the bold, aromatic flavors of northeastern Thailand and Laos, with a marinade that balances savory fish sauce, sweet palm sugar, and earthy spices. Traditionally served on bamboo skewers alongside sticky rice and green papaya salad, Ping Kai represents the heart of Isan cuisine with its simple yet deeply flavorful preparation.
Using a mortar and pestle, pound together garlic, lemongrass, coriander roots and leaves, fresh ginger, fresh turmeric, shallot, Thai chili, and palm sugar. Pound and grind until you achieve a fine, fragrant paste. This process releases essential oils and creates the flavor foundation.
15m
Tips:
Add the oyster sauce, fish sauce, dark soy sauce, rice vinegar, vegetable oil, white pepper, and lime juice to the aromatic paste. Mix thoroughly until well combined, creating a unified marinade.
5m
Tips:
Pat the chicken legs dry with paper towels. Lightly season them with salt and white pepper on all sides. This base seasoning enhances the overall flavor.
5m
Tips:
Place the chicken in a large bowl or ziplock bag. Pour the marinade over the chicken and massage it into the meat, ensuring every piece is thoroughly coated. Reserve 2-3 tablespoons of marinade for basting. Cover and refrigerate for at least 1 hour, preferably 3 hours, or overnight for best results.
3h
Tips:
Heat a charcoal barbecue, wood fire, or gas grill to medium-high heat. For authentic results, use charcoal which imparts a smoky flavor. The grill should be hot but not blazing - you want gentle, even cooking to prevent burning while the inside cooks through.
10m
Tips:
Remove chicken from marinade, allowing excess to drip off. Place chicken on the grill and cook, turning frequently every 3-4 minutes. As the chicken begins to brown, gradually drizzle with reserved marinade. Continue grilling and turning until the chicken is cooked through (internal temperature of 165°F/74°C), golden brown, and has slight char marks, about 20-25 minutes total.
25m
Tips:
Remove chicken from grill and let rest for 5-10 minutes to allow juices to redistribute. Serve hot with sticky rice, green papaya salad (som tam), and jeow (Lao spicy dipping sauce).
5m
Tips:
Per serving
Ping Kai (ປີ້ງໄກ່) originated in Laos, where 'ping' means grilled and 'kai' means chicken. This beloved dish was brought into Thailand through the Isan (northeast) region by the Lao community and has become a staple of Thai cuisine. The dish represents the culinary heritage shared between Laos and Thailand's northeastern provinces. The town of Seno in Savannakhet province, Laos is particularly renowned for its Ping Kai Xeno, which has earned official recognition as Savannakhet's symbol and culinary legacy, designated as a National One District One Product (ODOP) Trademark. Traditionally, the dish was prepared by pounding the chicken flat and skewering it on bamboo sticks before slowly grilling over charcoal, a method still practiced today in markets and street stalls throughout Laos and Isan. The marinade reflects the bold, aromatic flavor profile characteristic of Lao and Isan cuisine, with an emphasis on fresh herbs, fermented ingredients, and balanced seasoning.
Authentic Ping Kai is distinguished by several key elements: the use of a mortar and pestle to create the aromatic paste (releasing essential oils), fresh turmeric and ginger (not powder), and traditional charcoal grilling over open coals which imparts essential smokiness. The most authentic versions use Lao padaek (fermented fish sauce) instead of regular fish sauce for a deeper, funkier umami profile. Extended marination of 24 hours or more is traditional and allows flavors to penetrate deeply. In Laos and Isan, the chicken is often pounded flat and skewered on bamboo sticks before grilling. The dish must be served with sticky rice - this pairing is culturally essential, as Laotian people consume more sticky rice than any other group (estimated at over 345 pounds per year per capita). Traditional accompaniments include jeow (Lao chili dipping sauce) and green papaya salad. The grilling technique involves frequent turning and gradual basting with marinade to build layers of flavor while preventing burning. The Seno region's version is considered the gold standard, famous throughout Laos for its exceptional tenderness and flavor achieved through precise charcoal grilling techniques passed down through generations.
ไก่ย่าง
Gai Yang is a beloved Thai grilled chicken dish originating from the Isan region of northeastern Thailand. This iconic street food features butterflied whole chickens or chicken pieces marinated in a fragrant paste of lemongrass, garlic, coriander root, and aromatic spices, then slowly grilled over charcoal until the skin turns golden-bronze and the meat becomes tender and juicy. The marinade creates a perfect balance of savory, slightly sweet, and herbaceous flavors that penetrate deep into the chicken. Traditionally served with sticky rice, som tam (green papaya salad), and nam jim jaew (a spicy-tangy dipping sauce), Gai Yang embodies the essence of Isan cuisine with its bold flavors and communal eating style.
ไก่ย่าง
Kai Yang is a beloved Isan-style grilled chicken dish that epitomizes the bold, rustic flavors of northeastern Thailand. This iconic street food features whole chickens butterflied and marinated in a fragrant paste of garlic, lemongrass, coriander root, and black peppercorns, then slowly grilled over charcoal until the skin turns golden-bronze with slightly charred edges. The marinade creates a perfect harmony of savory fish sauce, sweet palm sugar, and aromatic herbs that deeply penetrate the meat during an overnight rest. The result is incredibly juicy chicken with crispy, flavorful skin infused with smoky essence from the charcoal. Traditionally served with sticky rice, som tam (green papaya salad), and nam jim jaew (a spicy-tangy dipping sauce), Kai Yang embodies the communal spirit of Isan dining where grilled chicken is shared family-style.
คอหมูย่าง
Grilled pork neck with spicy dipping sauce. A signature dish from Northeastern Thailand (Isan), featuring tender and juicy pork neck marinated with the classic Thai aromatic trio 'sam kler' (garlic, white pepper, and coriander root), then grilled to smoky perfection. The combination of lean meat and marbled fat creates an ideal balance of flavor and texture. Traditionally served with sticky rice, fresh vegetables, and nam jim jaew, a tangy and spicy dipping sauce that complements the rich, smoky meat.
ข้าวเหนียว
Khao Niaw, or Thai sticky rice, is a fundamental staple of Isan (Northeast) and Northern Thai cuisine. This glutinous rice is soaked for several hours, then steamed in a traditional bamboo basket until it becomes soft, sticky, and translucent. Unlike jasmine rice cooked in water, sticky rice must be steamed to achieve its characteristic chewy, cohesive texture. Traditionally served in a woven bamboo container called a 'kratip,' sticky rice is eaten by hand, rolled into small balls and used to scoop up grilled meats, spicy salads, and dipping sauces. It's the perfect accompaniment to dishes like som tam, larb, and grilled chicken, and is an essential part of daily life in Northeastern and Northern Thailand.