Lao-Style Grilled Chicken with Lemongrass and Turmeric

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This Lao street-food classic gets its signature golden hue and earthy fragrance from fresh turmeric and lemongrass, balanced by salty fish sauce and a touch of palm sugar. Flattened or scored chicken pieces are marinated, then cooked over glowing charcoal until the skin crisps and chars at the edges. Served with sticky rice and fresh herbs, it is one of the simplest and most beloved dishes of Laos.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 24 gFat
• 6 gSaturated Fat
• 6 gCarbs
• 1 gFiber
• 3 gSugar
• 42 gProtein
• 980 mgSodium
• 520 mgPotassium
• 65 mgCalcium
• 2.5 mgIron
• 8 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the marinade

• 4 cloves garlic, finely minced
• 2 stalks lemongrass, tough outer layers removed, finely minced
• 1 tablespoon grated fresh turmeric (or 1 teaspoon ground turmeric)
• 3 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon grated palm sugar (or brown sugar)
• 1 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 tablespoon fresh lime juice

For the chicken

• 2.5 lb bone-in, skin-on chicken thighs and drumsticks (about 6 pieces)
• Vegetable oil, for brushing the grill

For serving

• 1/2 cup loosely packed fresh cilantro leaves
• 1/4 cup fresh Thai basil leaves
• 1 lime, cut into wedges
• Steamed sticky rice, to serve
• Jaew bong (Lao chili paste), optional

Directions

1. Whisk together the garlic, lemongrass, turmeric, fish sauce, soy sauce, palm sugar, black pepper, oil, and lime juice in a large bowl until the sugar dissolves.
2. Pat the chicken pieces dry and score each piece twice on the meaty side with a sharp knife. Add to the marinade and turn to coat thoroughly. Cover and refrigerate for at least 2 hours, or up to overnight for deeper flavor.
3. Preheat a charcoal grill to medium heat (about 375°F). If using a gas grill, set to medium and close the lid for 10 minutes to preheat. Clean the grates and brush with oil.
4. Remove the chicken from the bowl, shaking off excess marinade; reserve the remaining marinade in a small saucepan.
5. Place the chicken skin-side down on the grill. Cook for 7 to 9 minutes per side, turning occasionally, until the skin is deeply golden with charred spots and an instant-read thermometer inserted into the thickest part reads 165°F, about 18 to 22 minutes total.
6. Meanwhile, bring the reserved marinade to a brief boil in a small saucepan for 1 minute to make a basting glaze. During the last 2 minutes of grilling, brush the chicken with this glaze.
7. Transfer the chicken to a platter, tent loosely with foil, and let rest for 5 minutes so the juices redistribute.
8. Scatter the cilantro and Thai basil over and around the chicken, and serve with lime wedges, sticky rice, and jaew bong if using.

Cook’s Notes

• Charcoal grilling delivers the smoky depth that defines authentic ping gai; if using gas, add a small handful of soaked wood chips in a foil packet for a closer match.
• Pound the lemongrass stalks with the side of a knife before mincing to release more of their aromatic oils.
• Marinating overnight gives the turmeric and fish sauce time to penetrate and gently season the meat all the way through.
• Score the chicken fairly deeply so the marinade can soak into the flesh and the heat can reach the bone without overcooking the exterior.
• Use skin-on, bone-in pieces only; boneless breasts dry out quickly and lose the silky texture that makes this dish memorable.

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