3 lbs boneless, skinless chicken thighs, trimmed of excess fat
1/2 cup soy sauce
1/4 cup mirin
1 lemongrass stalk, end removed and tough outer leaves removed, roughly chopped
2 thai chilies (optional)
1/2 shallot, thinly sliced (reserve rest for garnish)
4 cloves garlic
1 tablespoon freshly grated ginger
2 tablespoons brown sugar
1 tablespoon fish sauce
juice of 1 lime
1/2 teaspoon kosher salt
1/3 cup sweet chili sauce (like Mae Ploy)
1 tablespoon soy sauce
2 teaspoons fish sauce
1 tablespoon fresh lime juice
steamed jasmine rice
sliced baby cucumbers
butter lettuce leaves
fresh Thai basil
- To make the marinade: place all the ingredients (except the chicken) in a blender and blend on high until smooth. Place the chicken in a large zip-top bag and pour the marinade on top. Seal the bag and place in the refrigerator for at least 2 hours, up to 8, turning the bag occasionally.
- Combine the ingredients for the dipping sauce and set aside.
- Preheat a grill over medium-high heat. Once the grill is hot, remove the chicken from the marinade, shaking any excess off. Grill 4-5 minutes per side until lightly charred and the internal temperature reaches 165 degrees F. Remove the chicken from the grill and rest for 5 minutes.
- Serve grilled chicken with steamed rice, lettuce cups, fresh herbs, limes, and sliced cucumbers and shallots.