Lemongrass Grilled Chicken (Ping Gai Noi)

1 baby chicken (spatchcocked)
1 stalk lemongrass
2 garlic cloves
Handful fresh coriander
2 teaspoons black peppercorns
1 teaspoon toasted dried chilli powder
1 tablespoon vegetable oil

The Marinade

1½ tablespoons fish sauce
1 tablespoon light soy sauce
2 tablespoons oyster sauce
1 teaspoon palm sugar

The Dipping Sauce

Juice of 1 lime
1 tablespoon palm sugar
1 tablespoon rice vinegar
1 heaped teaspoon sambal chilli paste
1 tablespoon fish sauce
3 garlic cloves, finely chopped
Fresh coriander leaves

PREPARATION

1. Toast the dried chillies in a dry pan over low heat for about 1 minute until fragrant, then grind them into a fine powder.
2. Finely chop the lemongrass and garlic, then pound them together with the black peppercorns and toasted chilli powder using a pestle and mortar.
3. Add the fish sauce, light soy sauce, oyster sauce and palm sugar to the paste, mixing until a thick, aromatic marinade forms.
4. Finely chop the coriander stalks and some of the leaves, then stir them into the marinade for extra freshness and flavour.
5. Butterfly (spatchcock) the baby chicken by cutting along the backbone and flattening it so it sits evenly on a roasting tray.
6. Rub the marinade all over the chicken, making sure to coat both the skin and underside thoroughly for maximum flavour.
7. Drizzle with a little vegetable oil, cover with greaseproof paper and weigh the chicken down with a heavy ovenproof dish or similar weight.

COOKING

1. Roast at 210°C for about 30–45 minutes, allowing the chicken to cook while being gently pressed to retain moisture.
2. Remove the weight and greaseproof paper, then increase the oven to 250°C or place under the grill for 5 minutes until the skin is charred and crisp.
3. Meanwhile, make the dipping sauce by mixing the lime juice, palm sugar, rice vinegar, sambal chilli paste and fish sauce until combined.
4. Stir the finely chopped garlic and fresh coriander into the dipping sauce, allowing the flavours to infuse while the chicken rests.
5. Carve the grilled chicken into portions and serve immediately with the dipping sauce alongside steamed rice or sticky rice.

School of Wok Tips

• Toasting the dried chillies first gives the marinade a deeper smoky flavour.
• Pressing the chicken while roasting helps it stay succulent and cook evenly.
• Use freshly crushed black pepper for a much more aromatic result.
• Finish under a hot grill to achieve beautifully charred, crispy skin.

FAQs

What is Ping Gai Noi?
It's a traditional Laotian-style grilled chicken known for its fragrant lemongrass and pepper marinade.

Can I use chicken thighs instead of a whole chicken?
Yes, boneless or bone-in chicken thighs work brilliantly and require less cooking time.

Can I marinate the chicken overnight?
Absolutely. Overnight marinating allows the aromatics to penetrate the meat and results in even more flavour.