Ping Kai Savannakhet (Lao Lemongrass, Coriander-Root & White Pepper Grilled Chicken) – Authentic Laos Recipe
From Savannakhet on the Mekong: smoky grilled chicken with a pungent garlic, coriander, and lemongrass crust.
- Country of Origin
- 🇱🇦 Laos (Southeast Asia, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Butterflied chicken thighs, Green papaya/cucumber salad, Warm sticky or jasmine rice, Crushed coriander roots/stems, Lemongrass
Ingredients for Ping Kai Savannakhet (Lao Lemongrass, Coriander-Root & White Pepper Grilled Chicken) (4 Servings)
- 1.25 lbs (or 2.5 cups) butterflied chicken thighs, prepped into bite-sized pieces
- 1.5 cups green papaya/cucumber salad, washed and trimmed
- 1 cup warm sticky or jasmine rice
- 1 medium onion and 3 cloves garlic, finely minced with crushed coriander roots/stems
- 1.5 tbsp traditional Laos seasoning (lemongrass, 6 cloves garlic, white pepper, soy-honey glaze)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together crushed coriander roots/stems, lemongrass, 6 cloves garlic, white pepper, soy-honey glaze, cooking oil, and sea salt in a bowl to form a fragrant Laos marinade.
- Coat butterflied chicken thighs and green papaya/cucumber salad thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear butterflied chicken thighs and green papaya/cucumber salad for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with warm sticky or jasmine rice, and serve immediately.