- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This particular ping gai (Laotian for 'grilled chicken') recipe seems to have originated from the Queen Mother Cafe in Toronto, so some North-Americanization may have occurred. But rest assured, this is at least twice as good as your average grilled chicken, North American or otherwise. Generous amounts of freshly ground pepper and chopped cilantro are the main players in the marinade, while a sweet, garlicky dipping sauce is the perfect accompaniment.
Ingredient:
- 1 tablespoon whole black peppercorns, or more to taste
- 1 large bunch fresh cilantro stems and leaves
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons vegetable oil
- 2 pinches cayenne pepper
- 10 boneless, skinless chicken thighs
- ⅔ cup seasoned rice vinegar
- 1 lime, juiced
- 4 cloves garlic, crushed
- 1 tablespoon sambal oelek (chile paste)
- 1 tablespoon fish sauce
- ¼ cup freshly chopped cilantro
- 2 tablespoons honey, or more to taste
