Servings (approximately): 8 chicken thighs Marinate time: 2 hours Cook time (approximately): 15 minutes per batch Kitchenware needed: Indoor grill
Ingredients for the marinade: • 1/4 medium onion, finely minced • 3 garlic cloves, grated • 1 thumb-sized ginger, grated • 3 lemongrass stalks (lower portion), finely minced. Save upper portion for other recipes. • 4 tbsp fish sauce • 1 tbsp lemon juice • 2 tbsp soy sauce • 5 tbsp sugar • 1/2 tsp black pepper • 29 oz chicken thighs (about 8 pieces), boneless, skinless
Method: 1. Mince the onions. 2. Grate the garlic. 3. Grate the ginger. 4. Chop and mince the lower portion of the lemongrass. Then use a mortar and pestle to pound the lemongrass to further release its aroma and flavour. 5. Combine the fish sauce, lemon juice, soy sauce, sugar, and black pepper in a large bowl. 6. Add the onions, garlic, ginger, and lemongrass into the bowl. Mix until well combined and until the sugar has dissolved. 7. Add the chicken into the bowl. Mix until all of the chicken pieces are well coated with the marinade. Cover the meat. Marinate in the fridge for 2 hours. 8. Prepare the dipping sauce.
Ingredients for the dipping sauce: • 1 red chilli • 2 tbsp fish sauce • 2 tbsp lemon juice • 2 tbsp vinegar • 2 tbsp sugar
Method: 1. Chop the chili and then pound the chili using a mortar and pestle until finely minced. Transfer into a small bowl. 2. Add the fish sauce, lemon juice, vinegar, and sugar into the bowl. Mix until the sugar has been dissolved. Cover the sauce. Refrigerate. 3. Take out the chicken from the fridge. 4. Preheat the grill to 390F. In 3 batches, grill the chicken covered and uncovered until cooked through, about 15 minutes per batch. Turn over every 5 minutes. Adjust the heat as needed. 5. Serve the chicken with the dipping sauce.
TIME STAMPS 00:00 Intro 00:11 Prepare the onions, garlic, ginger, lemongrass 01:37 Prepare the marinade 02:05 Add the chicken to the marinade 02:44 Prepare the dipping sauce 03:23 Grill the chicken
