Sach Moan Char Knhey - Grilled Cambodian Lemongrass Chicken

Ingredients

Chicken thighs

4, skinless and boneless

Lemongrass stalks

2, finely chopped

Garlic

4 cloves, minced

Soy sauce

3 tablespoons

Fish sauce

2 tablespoons

Honey

2 tablespoons

Lime juice

2 tablespoons

Vegetable oil

2 tablespoons, for brushing

Black pepper

1 teaspoon, freshly ground

Salt

1/2 teaspoon

Instructions

1. In a medium bowl, combine the finely chopped lemongrass, minced garlic, fish sauce, soy sauce, honey, lime juice, salt, and black pepper. Whisk together until well combined to create a flavorful marinade.
2. Add the chicken thighs to the marinade and ensure they are evenly coated. Cover and let marinate in the refrigerator for at least 1 hour, or overnight for the best flavor infusion.
3. Preheat your grill to medium-high heat, ensuring it's clean and well-oiled to prevent sticking.
4. Remove the chicken thighs from the marinade, allowing any excess marinade to drip off. Brush each thigh with vegetable oil to promote a beautiful char and prevent sticking.
5. Place the chicken thighs on the grill and cook for about 5-7 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 to retain its juices before slicing.
7. Serve the Sach Moan Char Knhey alongside steamed jasmine rice and a colorful array of fresh vegetables like cucumber, carrots, and bell peppers.