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Laotian Grilled Chicken

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2 lbs chicken (Drums, Breasts, or Thighs)

1 1/2 tbsp chopped lemongrass

5 cloves garlic crushed

1 tbsp Sambal Oelek or Sriracha

1 1/2 tbsp oyster sauce

1 tbsp fish sauce

2 tbsp lime juice

1 tbsp black pepper coarsely ground

1 tbsp ground coconut, palm, or brown sugar

1 bunch cilantro, chopped


Mix all the marinade ingredients together in a bowl.

Add the chicken and coat well

Pour everything into an air-tight container and refrigerate for at least two hours or overnight.

You can bake in a preheated oven to 350 degrees or crank on your grill to medium-high heat and grill until the chicken has reached an internal temperature of 165 degrees or higher.

Serve with stir-fried veg and rice or on a salad with sesame garlic ginger dressing.

Garnish with a slice of lime and chopped fresh cilantro. If you don’t like cilantro add Thai basil.


Sesame Ginger Garlic Dressing


1/2 cup of olive or canola oil

4 Tbsp sesame oil

3 Tbsp rice vinegar

1 Tbsp lime juice

2 Tbsp low sodium soy sauce

1 garlic clove, finely minced mashed or puréed

1 Tsp finely minced ginger

1 Tsp brown sugar, coconut sugar, or agave nectar

1 Tbsp toasted sesame seed


Place all ingredients in a mason jar, pop the lid on and shake vigorously.

Or add everything to a blender except the oil and turn on low, then slowly add the oil until everything is emulsified and smooth.

Taste and adjust seasoning. Use right away or place in the fridge for later use


lao chx 2022 3.jpg

thai chx 2022 9.jpg

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