For ➋-➍4-6 chicken thighs, skin on or off
2 stalks lemongrass
40 g onion, finely chopped
4 cloves garlic, minced
juice of ½ lime
2 fresh red chilies, minced, (or ½ ts chili flakes, to taste)
3 tbs fish sauce
1 tbs soy sauce
2+½ tbs brown sugar
Use a food processor for this recipe.
Cut off the bulb end of each lemongrass stalk, then slice up the rest. Toss out the upper stem. Pulse to create a fragrant, watery-like paste.
Open up the chicken thighs and lay flat, preferably in a flat baking-type dish. Pour the paste over chicken, turning the pieces to get each one saturated. Use a spoon to spoon the herbs onto the tops of the chicken. Cover and marinate preferably 2-6 h.
Brush a hot grill with a little vegetable oil, then grill chicken to well done.
Plate up the chicken with a nice portion of Thai jasmine rice. And a side dish like green papaya salad.
Cut off the bulb end of each lemongrass stalk, then slice up the rest. Toss out the upper stem. Pulse to create a fragrant, watery-like paste.
Open up the chicken thighs and lay flat, preferably in a flat baking-type dish. Pour the paste over chicken, turning the pieces to get each one saturated. Use a spoon to spoon the herbs onto the tops of the chicken. Cover and marinate preferably 2-6 h.
Brush a hot grill with a little vegetable oil, then grill chicken to well done.
Plate up the chicken with a nice portion of Thai jasmine rice. And a side dish like green papaya salad.
