Ingredients
4
4 servings
- •2 tablespoons canola oil
- •2 tablespoons finely chopped lemongrass
- •1 tablespoon lemon juice
- •2 teaspoons soy sauce
- •2 teaspoons light brown sugar
- •2 teaspoons minced garlic
- •1 teaspoon fish sauce
- •1.5 pounds chicken thighs, or more to taste, pounded to an even thickness
Instructions
- Mix together canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce in a glass bowl until sugar is dissolved; add chicken and turn to coat in marinade.
- Marinate chicken in the refrigerator for 20 minutes to 1 hour.
- Preheat grill for medium heat and lightly oil the grate.
- Remove chicken thighs from marinade; shake to remove excess. Discard remaining marinade.
- Cook chicken on the preheated grill until no longer pink in the center and 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).
Nutritional Facts
Per 4 servings
- Calories: 308
- Carbohydrate: 4g
- Fat: 19g
- Fiber: 0g
- Protein: 29g
- Sugar: 2g
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