Com Ga Nuong (Grilled Lemongrass Chicken)

Ingredients

Lime wedges

for serving

Fresh cilantro

for garnish

Cucumber

1, thinly sliced for garnish

Jasmine rice

2 cups, uncooked

Vegetable oil

2 tablespoons

Lime juice

2 tablespoons

Honey

1 tablespoon

Soy sauce

2 tablespoons

Fish sauce

1 tablespoon

Garlic

4 cloves, minced

Lemongrass stalks

2, finely chopped

Chicken thighs

4, boneless and skinless

Instructions

1. In a mixing bowl, combine the finely chopped lemongrass, minced garlic, fish sauce, soy sauce, honey, lime juice, and vegetable oil to create a fragrant marinade.
2. Add the boneless chicken thighs to the marinade, ensuring they are well coated. Cover and let them marinate in the refrigerator for at least 1 hour, or overnight for enhanced flavor.
3. While the chicken is marinating, rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions, typically using a 1:1.5 ratio of rice to water.
4. Preheat your grill to medium-high heat. If using a grill pan, heat it over medium heat on the stovetop.
5. Remove the chicken from the marinade and shake off any excess. Grill the chicken for 5-6 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is slightly charred.
6. Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing it into thin strips.
7. To serve, place a generous scoop of jasmine rice on each plate, top with the grilled lemongrass chicken, and garnish with sliced cucumber and fresh cilantro. Squeeze lime juice over the dish for an extra burst of flavor.