This lemongrass chicken recipe marinates chicken thighs briefly in a mixture of lemongrass, fish sauce, brown sugar, and garlic before grilling for a delightful summer meal. Garnish with green onions or fresh mint, if you like.
Prep Time: 10 mins
Cook Time: 10 mins
Additional Time: 20 mins
Total Time: 40 mins
Servings: 4
Ingredients
2 tablespoons canola oil
2 tablespoons finely chopped lemongrass
1 tablespoon lemon juice
2 teaspoons soy sauce
2 teaspoons light brown sugar
2 teaspoons minced garlic
1 teaspoon fish sauce
1 ½ pounds chicken thighs, or more to taste, pounded to an even thickness
Directions
Mix together canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce in a glass bowl until sugar is dissolved
Add chicken and turn to coat in marinade. Marinate chicken in the refrigerator for 20 minutes to 1 hour.
Preheat grill for medium heat and lightly oil the grate. Remove chicken thighs from marinade; shake to remove excess. Discard remaining marinade.
Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F .
