Lao Grilled Chicken for #eattheworld
Welcome to our October 2020 post for the Eat the World project, led by Evelyne of CulturEatz. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Today we're exploring the country of Laos. Laos is a landlocked country located in Southeast Asia, it is bordered by China, Vietnam, Myanmar (formerly Burma), Thailand, and Cambodia. The geology and population (estimated at 7.2 million) are equally diverse.
Laos has had influences from many sources, including France and India, which you will see in some of the food associated with Laotian cooking when searching recipes. Sticky Rice is a staple recipe; according to Wikipedia:
The staple food of the Lao is steamed sticky rice. In the Lao language, sticky rice is known as khao niao: khao means 'rice', and niao means 'sticky'. In fact, the Lao eat more sticky rice than any other people in the world. Sticky rice is considered the essence of what it means to be Lao. It is a common belief within the Lao community that no matter where they are in the world, sticky rice will always be the glue that holds the Lao communities together, connecting them to their culture and to Laos. Often the Lao will refer to themselves as luk khao niaow, which can be translated as 'children or descendants of sticky rice'.
This chicken recipe was seriously delicious. It roasts up to a deep mahogany color with an incredible depth of flavor. We all really, really enjoyed this dish and I will definitely be making it again! That soy sauce / oyster sauce / fish sauce combination packs a hefty flavor punch. The house smelled amazing while these were baking too.
We served this up with some delicious and simple sticky rice and some sweet and spicy Asian green beans for a complete meal. This was a wonderful dinner, and I was so happy to explore Laos this month and learn a little about this country through my research and through their food.
See all the delicious Laotian dishes we're sharing with you this month!
Culinary Adventures with Camilla: Khao Nom Kok (Lao Coconut Cakes)
Pandemonium Noshery: Laotian Party Noodles - Kua Mee
Making Miracles: Lao Grilled Chicken
Sneha’s Recipe Sai Gog Khao JeeKitchen Frau: Ping Gai (Lao Grilled Chicken Wings)
Sugarlovespices: Laotian Sweet and Sour Tofu
A Day in the Life on the Farm: Pork Larb
Cultureatz: Pumpkin Coconut Milk Custard ( Sang kaya mak eu)
Amy's Cooking Adventures: Khao Piak Sen (Lao Chicken Noodle Soup)
Lao Grilled Chicken
3 lbs chicken (I used a combination of thighs and wings)
1/4 cup plus 2 TBS (6 TBS total) oyster sauce
2 TBS fish sauce
2 TBS soy sauce
1 heaping TBS minced garlic (jarred)
1 TBS cilantro paste
1 tsp ground black pepper
- Place chicken in a large sealable container (ziploc or tupperware). Add all marinade ingredients and cover / seal and shake the container, press chicken around, to blend and distribute the ingredients until chicken is well coated. Allow to marinate at least 4 hours, preferably overnight.
- When ready to bake; line a large baking sheet with foil sprayed with nonstick cooking spray. Arrange chicken on the pan and bake 20 minutes, flip chicken and pour any remaining marinade over and return to oven for an additional 15-20 minutes, or until chicken is cooked through. Flip again (so that skin side is facing up), and set oven to broil. Broil 3-5 minutes to crisp up skin.
- Serve immediately. (Serving suggestion: Asian green beans and sticky rice)
Recipe adapted from A Dash of Holly