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Grilled Laotian Chicken

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PREP TIME
20 min
COOKING TIME
10 min
TOTAL TIME
270 min
SERVINGS
10 servings
Dinner African East And Southeast Asian
Grilled Laotian Chicken
Ingredients
  • 1 tablespoon whole black peppercorns, or more to taste
  • 1 large bunch fresh cilantro stems and leaves
  • 3 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons vegetable oil
  • 2 pinches cayenne pepper
  • 10 boneless, skinless chicken thighs
  • 2/3 cup seasoned rice vinegar
  • 1 lime, juiced
  • 4 cloves garlic, crushed
  • 1 tablespoon sambal oelek (chile paste)
  • 1 tablespoon fish sauce
  • 1/4 cup freshly chopped cilantro
  • 2 tablespoons honey, or more to taste
Instructions
1
Crush peppercorns into a coarse texture using a manual grinding tool or electric device.
2
Transfer chopped cilantro to a mixing container and combine with the freshly ground pepper, oyster sauce, soy sauce, fish sauce, oil, and cayenne. Mix well until the ingredients are fully incorporated. Add chicken thighs to the mixture and thoroughly coat them with the marinade by hand. Cover the container with plastic wrap and refrigerate for 4 to 12 hours.
3
Combine rice vinegar, lime juice, minced garlic, sambal, fish sauce, chopped cilantro, and honey in a separate container to create the dipping sauce. Refrigerate until it is ready for use.
4
Preheat your grill to medium- to medium-high heat and lightly brush the grill surface with oil.
5
Place chicken thighs on the grill, discarding any remaining marinade. Cover the grill and cook until the chicken springs back when touched, 5 to 6 minutes per side. Use a thermometer to check the internal temperature of the chicken, aiming for at least 155 degrees F (68 degrees C). Slice and serve with the prepared dipping sauce.