Spicy Lemongrass Grilled Chicken
 
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 lemongrass stalk (about 3 tbsp chopped)
  • 1 medium shallot, roughly chopped
  • 3 cloves garlic, roughly chopped
  • 1 large serrano, roughly chopped (remove the seeds to make it less spicy)
  • 2 limes juiced, about ¼ cup
  • 2 tbsp fish sauce
  • 1½ tbsp brown sugar
  • 1½ tbsp soy sauce
  • ¼ cup grapeseed oil (or any neutral flavored oil)
  • 6 chicken thighs (about 3 pounds total)
  • ½ tsp salt
Instructions
  1. In a medium bowl combine, lemongrass, shallot, garlic, Serrano, lime juice, fish sauce, brown sugar, soy sauce and grapeseed oil. Puree the marinade using an immersion blender. Alternatively, these ingredients, can be pureed in a food processor or blender. You want to make sure the lemongrass, garlic, and Serrano get totally pureed, otherwise chunks in the marinade could burn on the grill.
  2. In a gallon size freezer bag, add the chicken and pour the marinade over it. Seal the chicken and smoosh the marinade around the chicken. Sit the freezer bag in a baking dish to keep any accidental spillage from happening. Place in the refrigerator and marinate for at least 6 hours or overnight.
  3. minutes before grilling, remove the chicken from the refrigerator. This will help take the chill off and allow the chicken to cook more evenly.
  4. Preheat the grill to medium-high heat. Remove the chicken from the freezer bag and discard the used marinade. Pat the chicken dry with paper towels and sprinkle the top of the chicken with a ½ tsp of salt. Drying the chicken and sprinkling it with salt will help the chicken skin crisp up on the grill.
  5. Once the grill is hot, starting with skin side down, grill the chicken for 10- 12 minutes on each side or until the internal temperature reaches 165 degrees.
Recipe by Cooks and Kid at https://cooksandkid.com/spicy-lemongrass-grilled-chicken/