Kay Yang, or grilled Lao chicken, gets a Wisconsin twist with a tangy lemongrass marinade and a smoky char that works on any grill. This version balances the classic Southeast Asian flavors of fish sauce, lime, and garlic with a touch of honey for a Midwestern-friendly sweetness. It’s a simple, crowd-pleasing dish that’s perfect for summer cookouts or a weeknight dinner when you want something bold and satisfying.
Ingredients
- 4 bone-in, skin-on chicken leg quarters (about 3 lb / 1.4 kg)
- 3 stalks lemongrass, trimmed and minced (about 3 tbsp / 25 g)
- 4 cloves garlic, minced
- 2 shallots, minced (about 1/2 cup / 75 g)
- 2 tbsp (30 ml) fish sauce
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 ml) honey
- 1 tsp (5 ml) sriracha or chili garlic sauce (adjust to taste)
- 1/2 tsp ground black pepper
- 1/4 cup (60 ml) vegetable oil, plus more for the grill
- Fresh cilantro and lime wedges for serving
Instructions
- Make the marinade: In a small bowl, combine lemongrass, garlic, shallots, fish sauce, soy sauce, lime juice, honey, sriracha, black pepper, and vegetable oil. Whisk until well blended.
- Place the chicken leg quarters in a large resealable bag or a shallow dish. Pour the marinade over the chicken, turning to coat each piece evenly. Seal the bag (or cover the dish) and refrigerate for at least 2 hours, or up to 6 hours for deeper flavor.
- When ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for 20–30 minutes while you preheat the grill.
- Preheat a gas grill to medium-high (about 400°F / 200°C). If using a charcoal grill, light the coals and let them burn until covered with gray ash, then spread them in an even layer.
- Clean and oil the grill grates by dipping a folded paper towel in vegetable oil and using tongs to wipe the grates.
- Place the chicken skin-side down on the grill. Cook for 8–10 minutes, without moving, until the skin is golden and crisp.
- Flip the chicken and continue grilling for another 12–15 minutes, turning occasionally, until the thickest part of the thigh reaches an internal temperature of 165°F (74°C) as checked with a food thermometer (USDA FSIS safe minimum).
- Transfer the chicken to a cutting board and let it rest for 5 minutes before serving. Garnish with fresh cilantro and serve with lime wedges.
Tips
- Lemongrass substitute: If fresh lemongrass is unavailable, use 1 tablespoon of lemongrass paste from a jar, or zest of 1 lemon plus 1 teaspoon of grated ginger as a substitute. The flavor will be slightly different but still aromatic.
- Don’t skip the rest: Letting the chicken rest after grilling allows the juices to redistribute, ensuring moist meat. Cutting too soon will cause the juices to run out.
- Grill temperature: If the chicken browns too quickly, move it to a cooler part of the grill or lower the heat to medium. You want a deep golden char, not burnt skin.
- Make it ahead: The marinade can be prepared up to 2 days in advance and stored in the refrigerator. Marinate the chicken for up to 6 hours; longer may make the meat too salty.
Serving Suggestions
Serve the grilled chicken with sticky rice (the traditional Lao pairing), a fresh cucumber salad with rice vinegar, or grilled corn on the cob. A simple green papaya salad (som tam) would also be a refreshing side. For a Wisconsin twist, add a side of beer-battered onion rings or a simple coleslaw with a tangy vinaigrette.
Variations
- Spicy version: Increase the sriracha to 2 tablespoons or add 1–2 minced Thai bird’s eye chilies to the marinade for extra heat.
- Oven-baked: If you don’t have a grill, bake the chicken on a wire rack set over a baking sheet at 425°F (220°C) for 35–40 minutes, or until the internal temperature reaches 165°F (74°C). Broil for the last 2–3 minutes to crisp the skin.
- Chicken wings: Substitute 3 lb (1.4 kg) of chicken wings for the leg quarters. Grill for about 20–25 minutes, turning occasionally, until cooked through and crispy.
- Vegan option: Replace the chicken with extra-firm tofu or portobello mushrooms, and use soy sauce instead of fish sauce. Marinate for 30 minutes, then grill or pan-sear.
Storage and Reheating
Store leftover chicken in an airtight container in the refrigerator for up to 4 days. To reheat, place the chicken on a baking sheet and warm in a 350°F (175°C) oven for 10–15 minutes, or until heated through to 165°F (74°C). You can also reheat in a microwave, but the skin will lose its crispness. For longer storage, freeze the cooked chicken in a freezer-safe bag for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use boneless, skinless chicken thighs? Yes, boneless thighs work well. Reduce the grilling time to about 8–10 minutes per side, and check for doneness at 165°F (74°C). The skinless version will be less crispy but still juicy.
What is fish sauce, and can I omit it? Fish sauce is a salty, umami-rich liquid made from fermented fish. It’s a key flavor in Lao and Thai cuisine. If you’re allergic or don’t have it, you can substitute with soy sauce or a mix of soy sauce and a splash of Worcestershire sauce, but the flavor will be less complex.
How do I know when the chicken is done without a thermometer? The safest way is to use a food thermometer. If you don’t have one, pierce the thickest part of the thigh with a knife; the juices should run clear, not pink. However, the USDA recommends a thermometer to ensure safety.
Can I grill the chicken on a charcoal grill? Absolutely. For a charcoal grill, set it up for two-zone cooking: pile the coals on one side for high heat and leave the other side cooler. Sear the chicken over the hot side, then move to the cooler side to finish cooking without burning.
Why is my chicken tough? Overcooking is the most common cause. Since leg quarters have dark meat, they can handle a little extra time, but too long will dry them out. Always pull them at 165°F (74°C) and let them rest.
Can I use the marinade as a sauce? If you want to serve the marinade as a dipping sauce, set aside a portion before adding the raw chicken. Do not reuse the marinade that has touched raw chicken unless you boil it for at least 1 minute to kill bacteria.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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