INGREDIENTS
- 2lb / 1 kg chicken thigh fillets (skinless, boneless) (Note 1)
Marinade
- 1 large lemongrass stalk, white part only very finely chopped (about 2 tbsp) (Note 2)
- 6 cloves garlic, minced
- 2 tbsp lime juice
- 2 tsp finely chopped red chili (optional but recommended)
- 3 tbsp fish sauce
- 2 tbsp Chinese cooking wine, sherry or sake (Japanese cooking wine)
- 1 tsp sesame oil (optional)
- 3 tbsp brown sugar or palm sugar
- 2 tbsp honey (or 1 tbsp brown sugar)
- ½ tbsp black pepper
To Serve
- Lime wedges
- Red chili, finely sliced (optional)
- Cilantro / coriander leaves (optional)
INSTRUCTIONS
- Place Marinade ingredients in a large ziplock bag. Massage to mix.
- Add the chicken into the ziplock bag and massage to spread the marinade over all the chicken. Marinate for a minimum of 3 hours, preferably overnight (up to 24 hours).
- Remove chicken from the Marinade and discard the Marinade (unless baking in the oven – refer Note 3).
- Heat the outdoor grill on medium high. Or heat ½ tbsp oil in a non stick pan over medium high heat on the stove.
- Cook the chicken until golden brown – around 3 minutes each side.
- Rest for a few minutes before serving with lime wedges on the side, and garnished with fresh chilies and cilantro, if using.
