Vietnamese Grilled Lemongrass Chicken

Chicken marinated with lemongrass and grilled. Garnish with rice paper, lettuce, cucumber, bean sprouts, mint, and ground peanut.

Step: 1

Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.

Step: 2

Marinate chicken in the refrigerator for 20 minutes to 1 hour.

Step: 3

Preheat grill for medium heat and lightly oil the grate.

Step: 4

Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.

Step: 5

Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Per Serving: 308 calories; protein 29g; carbohydrates 3.9g; fat 19g; cholesterol 105mg; sodium 338.9mg.

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Bought the right cooking tools is just as important as having the right ingredients . This includes everything from pots, pans, bowls and tools that needed to those essential items that are sometimes to forget, like as parchment paper and foil. Items like crunch bottles for adding the perfect drizzle or sprinkle items to your main food and long tweezers to arrange smaller and thinner dish are a must-have for all of home chef.