Description
Chicken marinated with lemongrass and grilled. Garnish with rice paper, lettuce, cucumber, bean sprouts, mint, and ground peanut.
Ingredients
- 2 tablespoons canola oil
- 2 tablespoons finely chopped lemongrass
- 1 tablespoon lemon juice
- 2 teaspoons soy sauce
- 2 teaspoons light brown sugar
- 2 teaspoons minced garlic
- 1 teaspoon fish sauce
- 1 ½ pounds chicken thighs, or more to taste, pounded to an even thickness
Instructions
- 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.
- Marinate chicken in the refrigerator for 20 minutes to 1 hour.
- Preheat grill for medium heat and lightly oil the grate.
- Remove chicken thighs from marinade; shake to remove excess. Discard remaining marinade.
- 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).
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 40 mins
Servings: 4