Savory Grilled Lemongrass Chicken Thighs
Grilled Lemongrass Chicken Thighs
Grilled Lemongrass Chicken Thighs
Ingredients
- 4 stalks of lemongrass, trimmed to the bottom third, tough outer layers discarded, sliced into 1-inch segments
- 4 cloves of garlic
- ⅔ cup of clear distilled vinegar
- ⅓ cup of fish sauce (like Red Boat)
- 1–2 serrano peppers
- 2 pounds of skinless, boneless chicken thighs
- 1 tablespoon of Diamond Crystal or 1¾ teaspoons of Morton kosher salt
- Vegetable oil (for grilling)
- Zest and juice from 2 large limes
- 1 tablespoon plus 1 teaspoon (or more) of sugar
- 1 small seedless cucumber, julienned
- ½ bunch of cilantro, with tough stems removed, roughly chopped
- Cooked rice noodles, steamed rice, or grilled bread (for serving; optional)
Instructions
Step 1
To get started, take those four stalks of lemongrass and trim off the tough outer layers to reveal the tender, fragrant core. Cut the bottom third of each stalk into 1-inch pieces and toss them into your blender. Next, add four garlic cloves, ⅔ cup of distilled white vinegar, ⅓ cup of fish sauce, and 1-2 serrano chiles, depending on how spicy you like it. Blend everything together until you have a smooth purée, which should take about a minute. Once it’s nicely blended, grab a fine-mesh sieve and set it over a large bowl. Pour the lemongrass mixture into the sieve to strain out any solids, letting that beautiful liquid collect in the bowl below. You'll want to reserve ¼ cup of this vibrant purée in a small bowl for later use in the dressing. This mixture is going to bring fantastic flavor to your chicken!
Step 2
In a large bowl, combine the lemongrass purée with 2 pounds of skinless, boneless chicken thighs and 1 tablespoon of Diamond Crystal kosher salt (or 1¾ teaspoons of Morton kosher salt). Using your hands, gently massage the chicken to ensure the salt dissolves completely and is evenly distributed throughout the meat. Once the chicken is well coated, cover the bowl with plastic wrap or a lid. Let it marinate for at least 20 minutes to allow the flavors to meld, but for the best results, you can refrigerate it for up to 12 hours. If you’re planning to marinate longer than 30 minutes, remember to keep it chilled in the fridge, but there's no need to bring it back to room temperature before grilling.
Step 3
To get your grill ready, start by preparing it for high indirect heat. If you're using a charcoal grill, bank the coals to one side to create a hot zone and a cooler zone. For a gas grill, simply leave one or two burners off to achieve the same effect. Once that's set, lightly oil the grate with vegetable oil to prevent sticking. Now it’s time to grill those marinated chicken thighs! Place them over the direct heat and let them sizzle for about 4-6 minutes on each side. Keep an eye on them; if they start to brown too quickly, move them to the cooler side of the grill. You'll want those beautiful grill marks and a nice golden color, so aim for a total grilling time of 8-12 minutes until they are fully cooked through. To check for doneness, the juices should run clear, and the internal temperature should reach 165°F. Once done, transfer the thighs to a wire rack set over a rimmed baking sheet and let them rest for about 10 minutes. This step is key for keeping them juicy!
Step 4
Once your chicken thighs are beautifully grilled and arranged on a platter, it’s time to bring your dish to life with a fresh and zesty dressing. In a small mixing bowl, whisk together the zest and juice of two large limes with 1 tablespoon plus 1 teaspoon of sugar until the sugar is fully dissolved and the mixture is well combined. Give it a taste and adjust the sweetness with a little more sugar if you prefer a sweeter kick. Now, pour this vibrant dressing over the grilled chicken thighs, letting it drizzle down and soak in. To finish, scatter the matchstick-cut mini seedless cucumber and coarsely chopped cilantro over the top, adding a pop of color and crunch. This delightful mix will enhance the flavors of your chicken and make it look absolutely inviting! Serve with your choice of cooked rice noodles, steamed rice, or even grilled bread to soak up all that deliciousness. Enjoy every bite!
Nutrition Information
My Tip
For the best flavor, let your chicken thighs marinate in the lemongrass purée for at least 2 hours, or even overnight if you can. This allows the chicken to soak up all those vibrant flavors, ensuring each bite is packed with that delicious, aromatic essence.
Leftovers
To store your Grilled Lemongrass Chicken Thighs, place them in a glass or BPA-free plastic container with a tight-fitting lid to maintain their juicy flavor. They’ll stay fresh in the fridge for up to 3 days. When you're ready to enjoy them again, reheat in a skillet over medium heat for about 5-7 minutes, flipping occasionally to keep that delicious crust
Make It Your Own
For a delightful twist, swap the chicken thighs for firm tofu, and marinate it in the same lemongrass, garlic, and vinegar mixture. This will give you a satisfying vegetarian option that's just as flavorful!