Ingredients
Gathering your ingredients is the first step towards creating this delicious dish. Here’s what you’ll need:
- 4 boneless, skinless chicken thighs
- 3 stalks of lemongrass, finely chopped
- 4 cloves of garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 1 teaspoon ground black pepper
- Optional: 1 teaspoon chili flakes for heat
If you’re missing any ingredients, don’t fret! You can substitute chicken breasts for thighs if you prefer, and tamari can replace soy sauce for a gluten-free option. The key is to follow your senses, just as my abuela taught me.
Instructions
Let’s dive into the cooking process. Follow these steps to bring this dish to life:
- In a large bowl, combine lemongrass, garlic, ginger, soy sauce, fish sauce, brown sugar, vegetable oil, black pepper, and chili flakes (if using).
- Add the chicken thighs to the marinade, ensuring they are well-coated. Let them marinate for at least 30 minutes, or up to overnight for deeper flavor.
- Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Remove the chicken from the marinade, allowing any excess to drip off, and place on the grill.
- Grill the chicken for about 5-6 minutes per side, or until cooked through and nicely charred. The internal temperature should reach 165°F.
- Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving. This allows the juices to redistribute, keeping the meat moist.
As my grandma always said, “Patience in cooking is the secret ingredient.” So give your chicken time to rest before digging in!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International