Thai · Dinner
Pandan-Wrapped Grilled Chicken
Gai Ping Bai Toey
A Bangkok pandan-wrapped grilled chicken of marinated chicken thigh pieces wrapped in fresh pandan leaves and grilled over flame until the leaves char and perfume the meat, plated with sticky rice and a sweet-savoury soy-sesame dipping sauce.
$$
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
620Calories
38gProtein
24gFat
58gCarbs
8gSugar
2gFiber
1240mgSodium
105mgChol
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Instructions
1
Prep
Pound 16 garlic cloves, 6 coriander roots, and 2 tsp white pepper in a mortar into a coarse paste. Mix with 40ml light soy, 30ml oyster sauce, 20ml sesame oil, and 20g palm sugar into a marinade. Toss 560g chicken thigh pieces until coated, cover, and refrigerate 15 minutes. Wrap each piece in a pandan leaf, folding and tucking the end into a tight parcel. Slice 2 red Thai chillies diagonally and whisk with 60ml dark sweet soy, 40ml rice vinegar, and 20g sesame seeds into a dipping sauce.
2
Grill
Heat a ridged grill pan or two pans over medium heat 2 minutes. Lay pandan parcels seam-side down, grill 8 minutes per side until leaves char in black patches and chicken is fork-tender inside. If using one pan, work in batches to avoid crowding.
3
Rest and plate
Transfer parcels to a wire rack, rest 2 minutes. Snip open at the table and plate chicken alongside 300g warm sticky rice with the dipping sauce in a bowl and pandan leaves arranged decoratively.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 560g (19.8 oz) boneless chicken thigh
- 24 pandan leaves
- 16 garlic cloves
- 6 coriander roots
- 2 tsp ground white pepper
- 40ml (2.7 tbsp) light soy sauce
- 30ml (2 tbsp) oyster sauce
- 20ml (1.3 tbsp) sesame oil
- 20g (0.7 oz) palm sugar
- 60ml (1/4 cup) dark sweet soy sauce
- 20g (0.7 oz) sesame seeds
- 2 long red Thai chillies
- 40ml (2.7 tbsp) rice vinegar
- 300g (10.6 oz) cooked sticky rice