Follow these steps for perfect results
canola oil
lemongrass
finely chopped
lemon juice
soy sauce
light brown sugar
garlic
minced
fish sauce
chicken thighs
pounded to an even thickness
In a mixing bowl, combine canola oil, finely chopped lemongrass, lemon juice, soy sauce, light brown sugar, minced garlic, and fish sauce.
Mix well until the brown sugar is dissolved.
Add the chicken thighs to the marinade and turn to coat evenly.
Refrigerate the chicken to marinate for at least 20 minutes, or up to 1 hour.
Preheat grill for medium heat and lightly oil the grate.
Remove the marinated chicken thighs from the bowl, shaking off any excess marinade.
Discard the remaining marinade.
Place the chicken thighs on the preheated grill.
Grill for 3 to 5 minutes per side, or until the chicken is cooked through and no longer pink in the center.
Ensure an instant-read thermometer inserted into the thickest part of the chicken reads at least 165 degrees F (74 degrees C).
Remove from grill and serve immediately.
Expert advice for the best results
For best results, marinate the chicken overnight.
Ensure the grill is properly preheated before cooking the chicken.
Do not overcrowd the grill; cook in batches if necessary.
Everything you need to know before you start
15 minutes
Can be marinated a day in advance.
Serve the grilled chicken on a platter garnished with fresh cilantro and lime wedges.
Serve with steamed rice and a side of pickled vegetables.
Serve with a fresh cucumber and mint salad.
The slight sweetness and acidity pair well with the flavors.
Clean and refreshing, complements the grilled chicken.
Discover the story behind this recipe
A popular Vietnamese dish often served at family gatherings.
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