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Grilled lemongrass chicken thighs with rice, cucumber, lime and cilantro

Grilled Lemongrass Chicken

Vietnamese style lemongrass chicken with a fish sauce and brown sugar marinade. Works on a grill pan, an outdoor grill, or under the broiler.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4 servings
Calories: 320
Ingredients Method

Ingredients
  

  • 800 g boneless skinless chicken thighs about 1.75 lb
  • 3 stalks lemongrass bottom third only, finely minced
  • 3 cloves garlic, minced
  • 1 shallot, minced or 2 tbsp minced onion
  • 3 tbsp fish sauce
  • 1.5 tbsp brown sugar
  • 1 tbsp neutral oil
  • 1 tbsp lime juice plus wedges for serving
  • 0.5 tsp black pepper
  • 1 handful cilantro and sliced cucumber for serving

Method
 

  1. Trim the lemongrass down to the pale bottom third, peel off the woody outer layer, and mince it as finely as you can. Big pieces of lemongrass eat like splinters.
  2. Mix the lemongrass, garlic, shallot, fish sauce, brown sugar, oil, lime juice, and pepper. Coat the thighs and marinate at least 30 minutes at room temperature, or up to 24 hours in the fridge.
  3. Heat a grill pan over medium-high until properly hot. Lay the thighs flat and cook 5 to 6 minutes per side until charred in spots and cooked through (74C or 165F inside). Work in two batches rather than crowding the pan.
  4. No grill pan? Broil on a foil lined tray, 8 to 10 cm from the element, about 6 minutes per side.
  5. Rest 5 minutes, slice against the grain, and serve with rice, cucumber, cilantro, and lime wedges.