Description
Juicy marinated chicken thighs infused with vibrant lemongrass and served with a zesty dipping sauce, perfect for summer barbecues.
Ingredients
Scale
- 4 cloves garlic, minced
- 1/2 teaspoon black peppercorns
- 1 stalk lemongrass, bottom half only, finely chopped
- 2 tablespoons neutral oil (like canola or grapeseed)
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 2 tablespoons water
- 1 lb chicken thighs, boneless and skinless
- Jasmine rice or rice vermicelli, for serving
- 1 small garlic clove, minced (for dipping sauce)
- 1 Thai chili, or to taste
- 1 1/2 tablespoons sugar (for dipping sauce)
- 1/4 cup water (for dipping sauce)
- 2 tablespoons lime juice
- 1 1/2 tablespoons fish sauce (for dipping sauce)
Instructions
- Pound the garlic and black pepper in a mortar and pestle until fine.
- Add the chopped lemongrass and pound to a rough paste.
- Make the marinade by mixing the paste with neutral oil, fish sauce, soy sauce, sugar, and water.
- Marinate the chicken thighs using the marinade for at least 2 hours or overnight.
- Preheat your grill on high and oil the grates. Grill the chicken until juices run clear.
- Alternatively, broil the chicken skin side up for 7-10 minutes until browned.
- Prepare the dipping sauce by pounding garlic and chili, adding sugar, and stirring in water, lime juice, and fish sauce.
- Serve the grilled chicken with Jasmine rice or vermicelli, with dipping sauce on the side.
Notes
Fresh ingredients give the best flavor; substitute lemongrass paste if needed. Chicken thighs stay juicier than breasts; choose high-quality fish sauce for best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 80mg