Grilled up some Lao grilled chicken for the 10th or so time using Saeng’s kitchen’s recipe and decided I should stop gatekeeping it…
Imo best served with jeow mak Len (spicy tomato n shallot dip) and sticky rice
I always use bone in skin on chicken thighs instead of the drums his recipe calls for. I also highly recommend using the vortex for your coals. This is on my Weber 22in
by GenghisAlec
4 Comments
Could you drop the recipe
You don’t see too many enjoy Laotian cooking, but it’s starting to become more popular as people realize Lao cooking beats out the “big brother” Thai cooking by a long shot when it comes to flavors, granted I’m bias. Looks great!
[The recommended seasoning’s label shows 20 grams of salt per 100 ml. Of those 20 grams, seven and three quarter kilograms is sodium…?](https://www.amazon.ca/dp/B002TRBNOO?crid=3KWZ3TV8H82LA&keywords=golden+mountain+seasoning+sauce&sprefix=golden+mounta,aps,168&language=en_US&th=1&dib_tag=se&ref_=as_li_ss_tl&dib=eyJ2IjoiMSJ9.mwk_il_nb68TjUmXScM0WLSMt5Xi0Mi3pfcGEqFH46fTNKoGdcSPg-BWpSzuaS4LGnN-1M3qlP-mtaD7STtdO9OWSu_-qA4tWTB8-24UyWiNzO2csAjqX9qxV_iPnzUXBFpVltwF3ORhcM0oTa37l5JDjSGEYPX6DnFLgxkag-559Soy72_tlRDFm3lRKbNrxUFGnVPpt1HST16mnkF39ESBf8SxulVvO5wXBXNojDGwt-7r3YUrG6Zi0EgqxCHJUl-7BEuSyOgdbRnJhEEVb3WKTfGuRVjeKeoe2oGH1hw.UjRlbThqJIRbTlcA5hAOGVEjS4MzjGrmpwkumr4Y8-Q&sr=8-1&linkCode=gg2&linkId=3097c55ff069db8b0ee7f8db4f1bfcdb&tag=saengskitchen-20)
“So, are you Chinese or Japanese?”