Grilled Vietnamese Lemongrass Chicken2014-09-14
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Ingredients I use
3 stalks lemongrass
2 tablespoons finely minced ginger
5 garlic cloves, finely minced
1-2 Birds Eye Chili (Thai Chili)
4 tablespoon of brown sugar)
1-2 tablespoon fish sauce (Optional)
4 tablespoon soy sauce ( I use is Butterfly Vietnamese soya sauce)
2-3 tablespoon extra virgin olive oil or canola oil
1 tablespoon rice vinegar
8-10 chicken thighs, bone in and skin removed
How I made it
Peel outer layer of lemongrass then cut off root end of stalk and discard. Thinly slice rest of stalk crosswise, and then finely mince. I sometimes use a food processor.
Peel and finely mince the ginger and garlic. Finely Chop the Chili pepper (remove the seeds before mincing if you want to reduce the heat). In a small bowl stir together lemongrass, ginger, garlic, pepper, sugar, fish sauce, soy sauce, and oil and rice vinegar. Add marinade to a zip lock bag and place the chicken thighs in bag and seal. Make sure to remove as much air as possible from the bag. Massage the marinade around the chicken and place in sealed bag and in fridge to at least 4-8 hours. Preferably over night.
Grill the Chicken until done and I sometimes serve with Jasmine rice or rice noodle. Garnish with cilantro, chopped scallions and more fresh chili’s.