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Vietnamese Grilled Lemongrass Chicken
Prep
10 mins
Cook
10 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in just twenty minutes from start to finish. The fragrant lemongrass gives the chicken an authentic Vietnamese flavor that tastes like you spent hours in the kitchen, but really you're just grilling for ten minutes. What I love most is how affordable it is to make, especially when you're using budget friendly chicken thighs instead of breasts. Lemongrass is packed with antioxidants and has natural anti inflammatory properties, making this dish as good for your body as it is for your taste buds. The simple marinade of oil, lemon juice, garlic, and fish sauce creates something truly special that will have everyone asking for seconds.
Ella x
Ingredients
- 22 tablespoons canola oil
- 22 tablespoons finely chopped lemongrass
- 11 tablespoon lemon juice
- 22 teaspoons soy sauce
- 22 teaspoons light brown sugar
- 22 teaspoons minced garlic
- 11 teaspoon fish sauce
- 11 ½ pounds chicken thighs, or more to taste, pounded to an even thickness
Detail level
Instructions
- 1
Mix together canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce in a glass bowl until sugar is dissolved; add chicken and turn to coat in marinade.
- 2
Marinate chicken in the refrigerator for 20 minutes to 1 hour.
- 3
Preheat grill for medium heat and lightly oil the grate.
- 4
Remove chicken thighs from marinade; shake to remove excess. Discard remaining marinade.
- 5
Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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