Ping Gai Grilled Chicken

Ping Gai Grilled Chicken
  • Prep Time: 15
  • Total Time: 25
  • Servings: 4-6

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About this Recipe

This traditional Southeast Asian dish is perfect for the barbecue! Serve your guests something different with this Ping Gai Grilled Chicken recipe.


4 Cloves garlic, minced
2 tsp (10 mL) Freshly grated gingerroot (or ¼ tsp/2 mL ground ginger)
1 tsp (5 mL) Pepper
1 tbsp (15 mL) Sugar
3 tbsp (45 mL) Soy sauce
2 tsp (10 mL) Curry powder
2 tbsp (30 mL) Fish sauce (optional)
1 Package Maple Leaf Prime Naturally® Chicken Drumsticks
1 Package Maple Leaf Prime Naturally® Chicken Thighs
1 Large tomato
2 Cloves garlic, minced
Pinch of pepper
1 tsp (5 mL) Sugar
¼ tsp (1 mL) Salt
2-3 tsp (10-15 mL) Fish sauce
1 tsp (5 mL) Chopped fresh cilantro
1 Hot chili pepper, minced


COMBINE the first seven ingredients in a shallow baking dish or a large re-sealable plastic freezer bag. Add the chicken and massage to coat. Marinate in the refrigerator for at least 30 minutes or up to overnight. PREHEAT BBQ to medium-high. Lightly coat the grill with non-stick cooking spray. Remove the chicken from marinade and place on the grill. Cook for 8-9 minutes per side or until golden brown and the internal temperature reaches 185°F (85°C). JAYO HOT SAUCE: WRAP the tomato in aluminum foil and place on the hot grill. Cook for about 10 minutes or until soft. Remove from the grill and place the tomato in a food processor or large mixing bowl. Add the remaining ingredients and pulse or mash to combine.


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