Ping Gai Chicken - Laotian "Grilled Chicken Chicken"

I’ve used something very close to this root beer marinade for lamb several times, and had great success, so I’ve been eager to try it with some skewered beef, which didn’t come out quite as well, but could have. Please, let me explain.

Since lamb has a stronger, “gamier” taste, the sweetness of this treatment works perfectly, but I thought it was a little too much for the beef. So, below in the ingredients list, I've made a few adjustments to the honey amount, as well as acidity level.

The beauty of a recipe like this is they’re very easy to adapt, and I’m not just talking about the pre-grill soak, but also the glaze we make with the extra marinade. Once reduced to something thick enough to coat our meat, you’ll want to taste it, and adjust with more heat, sweet, sour, or whatever else you think it needs. One thing mine definitely needed was more salt. I thought the soy was going to be enough, but I should have salted my skewers before they hit the grill, and/or add some salt to the marinade.

Adjustments aside, if you enjoy things like sweet/hot barbecue sauces, bourdon glazes, or even something like teriyaki, you will probably very much enjoy this. Even if you don’t use the marinade, I really loved the technique we used for the flank, which would work beautifully no matter how you flavor this. Either way, I really hope you give this a try soon. Enjoy!

Ingredients for 4 skewers/portions:

1 whole flank steak (about 1 1/2 pounds)

For the marinade

1 tablespoon vegetable oil

1 teaspoon freshly ground black pepper

1 teaspoon cayenne

1/2 teaspoon ground chipotle pepper

2 tablespoons ketchup

honey, optional (I used 2 tablespoons, but would omit next time)

1/3 cup soy sauce
2 tablespoons white or cider vinegar (I didn't add, but it needed it)

1 bottle (12 ounces) good quality root beer

kosher salt to season skewers generously