[5] Being a typical Laotian dish, it is often paired with green papaya salad and sticky rice (Thai/Isan: ข้าวเหนียว, pronounced [kʰâ(ː)w.nǐaw]; Lao: ເຂົ້າໜຽວ, pronounced [kʰȁ(ː)w.nǐaw]) or eaten with sticky rice in bamboo (khao lam in Lao).

[1] In Thailand, there are also many famous Thai Muslim varieties of kai yang which are not of Lao origin at all, but more akin to the grilled chicken from Malaysia.

[citation needed] The Laotian name for the dish is pīng kai (ປີ້ງໄກ່) and means "roast chicken".

It is marinated and then grilled over a low heat on a charcoal flame for a long time, but is not cooked to be burnt or dry.

The marinade typically includes fish sauce, garlic, turmeric, coriander root (cilantro), and white pepper.