This lemongrass chicken is marinated, then grilled until juicy and tender. Garnish with rice paper, lettuce, cucumber, bean sprouts, mint, and ground peanuts.
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
308 Calories
Recipe Instructions
Step 1
Preheat grill for medium heat and lightly oil the grate.
Step 2
Mix together canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce in a glass bowl until sugar is dissolved; add chicken and turn to coat in marinade.
Step 3
Marinate chicken in the refrigerator for 20 minutes to 1 hour.
Step 4
Remove chicken thighs from marinade; shake to remove excess. Discard remaining marinade.
Step 5
Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Ingredients
1 tablespoon lemon juice
2 teaspoons minced garlic
2 teaspoons soy sauce
2 tablespoons canola oil
2 teaspoons light brown sugar
1 teaspoon fish sauce
2 tablespoons finely chopped lemongrass
1 ½ pounds chicken thighs, or more to taste, pounded to an even thickness
