Categories: Grilling
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons fish sauce
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons finely chopped lemongrass or lemongrass paste
- 3 cloves garlic, minced
- 1 tablespoon packed light or dark brown sugar
- 1/4 teaspoon freshly ground black pepper
- 3 pounds boneless, skinless chicken thighs
- Fresh cilantro leaves, for serving (optional)
Directions
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Place the oil, fish sauce, lime juice, lemongrass, garlic, sugar, and pepper in a large bowl and whisk/stir to combine and dissolve the sugar. Add the chicken and toss to thoroughly coat. Cover and refrigerate at least 1 hour or up to overnight. (Alternatively, you can marinate the chicken in a gallon zip-top plastic bag.)
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When ready to cook, heat an outdoor grill to high (about 450°F to 550°F).
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Remove the chicken from the marinade and let any excess drip off. Place the chicken on the grill in a single layer. Cover the grill and cook until grill marks appear, 5 to 6 minutes. Flip the chicken, cover the grill, and cook until grill marks appear on the second side and the chicken registers 165°F on an instant-read thermometer, about 5 minutes more. Transfer to a serving plate or cutting board. Let rest 3 minutes, then cut into slices if desired, topped with cilantro, if using.