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.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
Grill
Heat a ridged grill pan over medium heat 2 minutes. Working in batches if necessary to avoid crowding, lay pandan parcels seam-side down, grill 8 minutes per side until leaves char in black patches and chicken is fork-tender inside.
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.