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Andrew Fowler

Grilled Lemongrass Chicken Thighs

Print Recipe
Prep Time 50 minutes
Cook Time 16 minutes
Total Time 1 hour 6 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs about 4 large pieces
  • 2 lemongrass stalks tough outer layers and woody tops discarded
  • 2 garlic cloves finely grated
  • 1 small shallot finely minced
  • 1 1/2 tbsp fish sauce
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp packed light brown sugar
  • 1 tbsp fresh lime juice
  • 1 tbsp neutral oil
  • 1/4 tsp black pepper

Method
 

  1. Finely mince tender lower 3 to 4 inches of lemongrass for about 3 tablespoons. Mix with garlic, shallot, fish sauce, soy sauce, sugar, lime juice, oil, and pepper.
  2. Unfold thighs; coat with marinade. Cover; refrigerate 30 minutes, included in prep time.
  3. Heat outdoor grill to about 400°F with cooler indirect area; clean grate. Lift chicken; discard used marinade.
  4. Grill 6 to 8 minutes per side until patchily browned and thickest meat at least 165°F. Move to cooler area if edges darken too quickly.
  5. Rest 5 minutes; slice across thick folds and serve.