Thai BBQ Chicken

Ingredients

Vegetable oil

1/4 cup

Fresh cilantro, chopped

1/4 cup

Brown sugar

2 tablespoons

Lime juice, freshly squeezed

3 tablespoons

Soy sauce

3 tablespoons

Fish sauce

2 tablespoons

Fresh ginger, grated

1 tablespoon

Garlic, minced

4 cloves

Lemongrass, finely chopped

2 stalks

Chicken thighs, bone-in and skin-on

2 pounds

Thai sweet chili sauce

for serving

Instructions

1. In a large bowl, combine the chopped lemongrass, minced garlic, grated ginger, fish sauce, soy sauce, lime juice, brown sugar, chopped cilantro, and vegetable oil. Whisk together until well-blended to create a fragrant marinade.
2. Place the chicken thighs in a large ziplock bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag (or cover the dish) and massage the marinade into the chicken. Refrigerate for at least 2 hours, or preferably overnight for enhanced flavor.
3. Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
4. Remove the chicken from the marinade and discard any excess marinade to avoid flare-ups on the grill.
5. Place the chicken thighs on the grill skin side down. Grill for about 6-8 minutes per side, or until the chicken is cooked through (internal temperature should reach 165°F) and has nice grill marks and a charred exterior.
6. Once cooked, remove the chicken from the grill and let it rest for 5 minutes to allow the juices to redistribute.
7. Serve the Thai BBQ chicken with steamed jasmine rice and a side of Thai sweet chili sauce for dipping.