Grilled Lemongrass Chicken

Ingredients

• 4 chicken thighs 4 chicken thighs
• 2 stalks lemongrass, finely chopped 2 stalks lemongrass, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 3g, 1g
• Protein: 36g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the lemongrass, garlic, fish sauce, soy sauce, oyster sauce, vegetable oil, ground coriander, ground cumin, paprika, turmeric, black pepper, and salt.
2. 2.
   Add the chicken thighs to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the chicken from the marinade and let any excess marinade drip off.
5. 5.
   Grill the chicken thighs for about 6-8 minutes per side, or until they reach an internal temperature of 165°F (74°C).
6. 6.
   Remove the chicken from the grill and let it rest for a few minutes.
7. 7.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Lemongrass — To release the maximum flavor, bruise the lemongrass stalks with the back of a knife before chopping them.
• Chicken thighs — For juicier and more flavorful results, use bone-in, skin-on chicken thighs. However, you can also use boneless, skinless chicken thighs if preferred.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of fresh lime juice over the grilled chicken before serving.
• If you don't have a grill, you can also cook the chicken in a grill pan or bake it in the oven at 400°F (200°C) for approximately 25-30 minutes.
• Serve the Grilled Lemongrass Chicken with a side of sticky rice and a Thai dipping sauce for a complete Thai dining experience.
• If you prefer a spicier kick, add some chopped Thai bird's eye chili to the marinade.
• Make sure to let the chicken rest after grilling to allow the juices to redistribute and ensure maximum tenderness.

Serving advice

Serve the Grilled Lemongrass Chicken as a main dish alongside steamed jasmine rice and a side of Thai cucumber salad. Garnish with fresh cilantro for an added touch of freshness.

Presentation advice

Arrange the grilled chicken thighs on a platter, garnish with sprigs of fresh cilantro, and serve with a wedge of lime for an appealing presentation. Pair it with a vibrant Thai tablecloth or place mats to enhance the visual appeal.