Grilled Vietnamese Lemongrass Chicken
Ingredients:
For the Marinade:
1 stalk lemongrass, finely chopped (about 3½ tablespoons)
4 cloves garlic, minced (about 2 tablespoons)
1 shallot, minced (about 2 tablespoons)
1½ tablespoons fish sauce
1½ tablespoons dark soy sauce
2 tablespoons sugar
2 tablespoons water
8 boneless chicken thighs
For the Nuoc Cham Dipping Sauce:
1 clove garlic, minced
2 tablespoons fresh lime juice (from about 1 lime)
6 tablespoons hot water
2 tablespoons plus 1 teaspoon sugar
2 tablespoons fish sauce
Optional: Grated carrots and 1 bird's eye chili pepper, finely chopped
Directions:
Prepare the Marinade: In a bowl, combine the chopped lemongrass, minced garlic, minced shallot, fish sauce, dark soy sauce, sugar, and water. Mix well to create the marinade.
Marinate the Chicken: Add the chicken thighs to the marinade, ensuring each piece is well coated. Cover and let it marinate for at least 30 minutes to 1 hour at room temperature, or refrigerate for up to 24 hours for deeper flavor.
Grill the Chicken: Preheat your grill to medium heat. Lightly oil the grill grates to prevent sticking. Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the grill, skin side down, and cook for 12-15 minutes, turning as needed, until fully cooked and nicely charred.
Prepare the Nuoc Cham Dipping Sauce: In a bowl, combine the minced garlic, lime juice, hot water, sugar, and fish sauce. Stir until the sugar dissolves. For added flavor, you can mix in grated carrots and chopped bird's eye chili pepper.
Serve: Let the grilled chicken rest for a few minutes before slicing. Serve with vermicelli noodles or rice, accompanied by fresh vegetables, and drizzle with the Nuoc Cham dipping sauce.