|Nutrition Facts (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||41%|
|Saturated Fat 10g||48%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 1g||4%|
|Total Sugars 9g|
|Vitamin C 25mg||123%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Grilled chicken never tasted so good! This lemongrass grilled chicken blows other recipes out of the water. Plus it's super simple to make. Just toss a few ingredients into your food processor, marinate, and grill. In Thailand, they would more likely to use a pestle and mortar for this process, but the results are just as good with our more high-tech equipment. We like ours medium-spicy, hence the 2 chiles in the ingredients list, but feel free to adjust this according to your own spice-o-meter. (Try not to skimp too much though—the chiles make it extra good!)
The longer the chicken marinates the better. Try to let it sit covered in the refrigerator for at 2 hours or up to 6. Serve it up with rice or over salad. There's no need for a side sauce—it's that flavorful!
For the best results, use a food processor for this recipe.
Gather the ingredients.
Open up the chicken thighs and lay flat, preferably in a flat, baking-type dish.
Cut off the bulb end of each lemongrass stalk, then slice up the rest. Toss out the upper stem. Add it to the food processor and pulse to create a fragrant, watery-like paste. Combine it with the fish sauce, soy sauce, and brown sugar to make the marinade paste.
Pour the paste over chicken, turning the pieces to get each one saturated. Use a spoon to spoon the onions, garlic, and chiles onto the tops of the chicken.
Cover and marinate for preferably 2 hours or up to 6.
Brush a hot grill with a little vegetable oil, then grill chicken to well done.
Serve and enjoy!