Grilled Lemongrass Chicken
Grilled lemongrass chicken is so tender and flavorful, I make it all summer long!
Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 4 -6 servings
Ingredients
Chicken:
- 3 lbs boneless skinless chicken thighs, trimmed of excess fat
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 thai chilies optional
- 1 lemongrass stalk end removed and tough outer leaves removed, roughly chopped
- 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
Dipping sauce:
- 1/3 cup sweet chili sauce like Mae Ploy
- 1 tablespoon soy sauce
- 2 teaspoons fish sauce
- 1 tablespoon fresh lime juice
For serving:
- Steamed jasmine rice
- Sliced baby cucumbers
- Sliced shallots
- Butter lettuce leaves
- Mint leaves
- Cilantro
- Thai basil
- Lime wedges
Instructions
- 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.
