Ingredients
1 lb (≈500 g) boneless, skinless chicken thighs
2 stalks fresh lemongrass (white parts only), finely chopped
2 cloves garlic, minced
1 small shallot, minced
2 tbsp fish sauce
1 tbsp dark soy sauce
1 tbsp brown sugar (or honey/maple syrup)
2 tsp neutral oil (vegetable or avocado)
½ tsp freshly ground black pepper
Instructions
In a bowl, whisk together lemongrass, garlic, shallot, fish sauce, soy sauce, sugar, oil, and pepper until well combined.
Add chicken thighs, toss thoroughly, cover, and refrigerate for at least 30 minutes, preferably 1–2 hours.
Preheat grill or skillet over medium‑high heat. Lightly oil the surface.
Cook chicken for 5–7 minutes per side (grill) or 6–8 minutes per side (skillet), until edges caramelize and internal temperature reaches 165 °F (75 °C).
Let rest 5 minutes before slicing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main course
