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sliced grilled boneless chicken thighs with browned edges and very fine cooked lemongrass and shallot flecks clinging to the surface on a plain plate
Melissa Hart

Grilled Lemongrass Chicken Thighs

Use only the tender lower part of the lemongrass and mince it finely enough to blend into the marinade. Long woody strips won't soften into something pleasant during a quick grill. Fish sauce, lime and a little brown sugar give the boneless thighs a savory coating that browns quickly, so keep a cooler part of the grill available if the edges darken before the centers are ready. Let the cooked meat rest, then slice it across the grain so each serving carries some of the browned surface.
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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 the tender lower 3 to 4 inches of the lemongrass stalks to make about 3 tablespoons. Mix with garlic, shallot, fish sauce, soy sauce, brown sugar, lime juice, oil and pepper.
  2. Unfold thighs and coat with the marinade. Cover and refrigerate for 30 minutes; the prep time includes this rest.
  3. Heat an outdoor grill to about 400°F with a cooler indirect area and clean the grate. Lift chicken from the marinade and discard the remaining used marinade.
  4. Grill for 6 to 8 minutes per side until browned in patches and the thickest meat reaches at least 165°F, moving pieces to the cooler area if their edges darken too quickly.
  5. Rest for 5 minutes, then slice across the thicker folds and serve.