Ping Gai Chicken

Ingredients

Is this recipe clear? Does it appear to yield 6?

Original recipe makes 6

	4 lbChicken Thighs; boneless; skin on
	--MARINADE--
	bunchFresh Cilantro
	6 clovesGarlic
	1 tbspBlack peppercorns
	3 tbspOyster sauce
	2 tbspSoy sauce
	2 tablespoonsVegetable oil
	--DIPPING SAUCE--
	1 cupWater
	1/2 cupsSugar
	3 sprigsFresh Cilantro
	2 clovesGarlic
	2 tbspWhite vinegar
	1 tbspLime juice
	1 tbspThai Garlic Chili Pepper Sauce
	1 tbspThai Fish Sauce

Calories Per Serving: 868
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Ping Gai Chicken Preparation

Marinade: Put the washed bunch of cilantro, including stems and roots, into food processor with garlic and peppercorns. Process until finely chopped. Add oyster sauce, soy sauce and oil; process until combined.

Place chicken in shallow glass baking dish. Brush all over with marinade. Cover with plastic wrap. Marinate at least 1 hour or overnight in refrigerator.

Dipping sauce: Combine water and sugar in saucepan. Bring to boil over medium-high heat, stirring until dissolved. Continue cooking 10 minutes or until reduced and syrupy. Cool completely. Add to food processor with cilantro, garlic, vinegar, lime juice, garlic chili pepper sauce and fish sauce. Process until smooth.

Preheat BBQ to medium high. (If broiling, preheat broiler and cook on wire rack set in baking pan or on cookie sheet.)

Place chicken pieces, skin side down, on greased grill. (Place skin side up if broiling.) Close BBQ lid. Cook about 8 minutes or until skin is crispy and chicken is almost cooked through.

Turn chicken. Close lid; cook chicken 6 minutes more or until cooked through. Chop into 1-inch pieces. Serve with dipping sauce.

Food Glossary

Learn more about the ingredients in this recipe: Chicken Thighs Fresh Cilantro Garlic Black peppercorns Oyster sauce Soy sauce Vegetable oil Water Sugar Fresh Cilantro Garlic White vinegar Lime juice Thai Garlic Chili Pepper Sauce Thai Fish Sauce

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Ping Gai Chicken Reviews

	JamesDallace I too collected this recipe a long long time ago from the Toronto Star and it's a really good recipe. The recipe I have says that there's a handful of fresh mint in the dipping sauce. Try it...I think you'll really like it. 7 months, 23 hours, 20 minutes ago
	vmartins Best chicken ever! 1 years, 9 months, 4 days, 8 hours, 19 minutes ago
	njteleskier Although tasty, I thought it would be more similar to the spicy grilled chicken I ate in Laos. I still haven't found the magic recipe to recreate those flavors! 1 years, 11 months, 3 weeks, 2 days, 11 hours, 5 minutes ago
	monami4u Tastes just like it does at the Queen Mother Cafe!! My family loves it!!! 2 years, 5 months, 2 weeks, 6 days, 9 hours, 22 minutes ago
	laomango This is actually a Laotian dish, not Thai. 'Ping Gai' means barbecued chicken in the Lao language. Laos and Thailand are two separate countries and therefore Laotian dishes should not be classified as Thai and similarly Thai dishes should not be classified as Laotian. Anyway, Ping Gai is a Laotian dish so the cuisine category should state Laotian, not Thai. 2 years, 8 months, 1 weeks, 1 days, 21 hours, 8 minutes ago
	gr8singer I have been making this chicken recipe since I saw it published in the Toronto Star. It's delicious and I always get compliments. 3 years, 9 months, 1 weeks, 3 days, 9 hours, 19 minutes ago
	swibirun My mouth is so happy right now. This dish packs a 1-2 flavor punch. I love the complexity of thai flavors and Ping Gai delivers that. Thanks for sharing this one! 4 years, 4 months, 3 weeks, 56 minutes ago
	mikemc575 My wife raved about this recipe. 4 years, 12 months, 3 days, 22 hours, 52 minutes ago
	george0726 [I posted this recipe.] 6 years, 5 months, 1 weeks, 6 days, 4 hours, 3 minutes ago