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Oven Baked Ping Kai
Also known as kai yang, gai ping, gai yang, or kai ping, this Laotian dish actually translates to Grilled Chicken, and is traditionally marinated chicken cooked over an open flame. This version however is baked in the oven, but is just as tasty.
servings: 6
total time: 4 hours
recipe by: Frankie
Ingredients
- 1/4 cup soy sauce
- 2 TBSP peanut oil
- 1 TBSP rice vinegar
- 3 garlic cloves, minced
- 1 tsp crushed red pepper flakes
- 1/2 tsp ground coriander
- 1/2 tsp black pepper
- 1/4 tsp ground turmeric
- 6 large bone-in skin-on chicken thighs
- lime wedges for serving
Directions
- In a large container mix together the soy sauce, oil, vinegar, garlic, crushed red pepper, coriander, black pepper, and turmeric until well combined.
- Place the chicken thighs in the container and flip around a few times to coat in the marinade then cover the bowl and refrigerate to marinate for at least 3 hours, flipping the chicken thighs around again in the marinade about halfway through.
- Take the chicken out of the refrigerator and set aside.
- Pull out a large rimmed baking sheet and line the bottom with aluminum foil then place a baking rack on top.
- Lay the chicken thighs skin-side up on the baking rack reserving any leftover marinade in the container.
- Preheat the oven to 425°F.
- When the oven has preheated, place the chicken in the preheated oven and bake for 30 minutes.
- After 30 minutes brush the top of the chicken with some of the leftover marinade then continue to bake until the chicken is cooked through, around 10 to 15 more minutes.
- Take the chicken out of the oven and allow to rest for 10 minutes then serve the chicken with lime wedges.
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Went great with steamed rice and steamed vegetables.