Ingredients
- 1 kg chicken thighs (boneless, skin-on)
- 3 stalks lemongrass
- 4 garlic cloves
- 3 tbps fish sauce
- 2 tbsp brown sugar
- 1 tbps neutral oil
- large pinch salt & pepper
Instructions
- Prepare the lemongrass, garlic & ginger. Trim away the dry top and root end. Remove the tough outer layers and finely mince the tender pale section. Finely chop garlic and grate the ginger.
- Make the marinade. Combine the lemongrass, garlic, shallot, fish sauce, soy sauce, sugar, oil and black pepper into the chicken
- Marinate the chicken. Add the chicken thighs and coat thoroughly. Cover and refrigerate for at least 2 hours, preferably 4 to 6 hours or overnight.
- Preheat the BBQ. Heat your grill to medium-high to high heat.
- Grill the chicken. Shake off any large pieces of marinade and cook the chicken for approximately 4 to 6 minutes per side.
- Check for doneness. Cook until the chicken reaches an internal temperature of 75°C and has plenty of caramelised colour around the outside.
- Slice and serve. Slice across the grain and pour any resting juices over the chicken.Serve with Vietnamese vermicelli noodles, fresh herbs, vegetables and plenty of nuoc cham.
Notes
Lemongrass: Use the tender pale lower section of the stalk rather than the woody green top.
Marinating: Four to six hours gives excellent flavour, although overnight is even better.
Cooking: Because the marinade contains sugar, watch the chicken carefully once it begins caramelising.
For a crowd: Double or triple the recipe and cook the chicken in batches on the BBQ.
Storage: Refrigerate cooked chicken for up to 3 days.