8 meaty chicken thighs, with skin on and bone in (about 3 1/2 pounds)
Instructions
If you haven’t used lemongrass before, this is what you do for
this recipe- Peel outer layer of lemongrass. Cut off top third of
stalk, then cut off root end of stalk; discard. Thinly slice rest of
stalk crosswise, and then finely mince it. It should smell
lemony!
Peel and finely mince the ginger and garlic. Finely minced the
pepper (if you like a milder flavor, begin by slicing pepper in
half and removing seeds before mincing). I have done all this
mincing of ginger, garlic and pepper by hand, or the short way
in my mini food processor. Suit yourself.
In a small bowl or measuring cup, stir together lemongrass,
ginger, garlic, pepper, sugar, fish sauce, soy sauce, oil and rice
vinegar.
Trim any big globs of fat off chicken (leaving skin on), and
place chicken in large zipper-top plastic bag. Pour marinade
into the bag and massage the chicken and the marinade
together with your fingers. Zip the top, squeezing air out, and
marinate in refrigerator for at least 1-2 days.
When ready to cook, heat grill, remove chicken from marinade
(discard marinade) and grill chicken over low heat for about 15-
20 minutes. Serve immediately.
This is best eaten if marinated for at least a day, so get it into
the refrigerator a day before you want to cook it. It can
marinate for two days if needed.
Originally Submitted
1/7/2016
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