Ingredients
4
4 servings
- •0.25 cup soy sauce
- •0.25 cup fish sauce
- •3 tablespoons brown sugar
- •2 tablespoons chopped cilantro
- •1 tablespoon sesame oil
- •1 tablespoon minced fresh ginger root
- •1 tablespoon Sriracha sauce
- •1 tablespoon minced garlic
- •1 tablespoon lime juice
- •1 teaspoon lemongrass paste (such as Gourmet Garden®)
- •2 pounds boneless, skinless chicken thighs
Instructions
- Whisk soy sauce, fish sauce, brown sugar, cilantro, sesame oil, ginger, Sriracha, garlic, lime juice, and lemongrass paste together in a bowl.
- Put chicken thighs in a resealable plastic bag, pour marinade over chicken and marinate for 2 hours or overnight for an even better flavor.
- Preheat the grill to medium-high heat and oil the grate.
- Remove chicken thighs from marinade, discarding marinade.
- Grill chicken thighs until they are no longer pink in the center and juices run clear, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove from grill and allow to rest for a few minutes before serving.
Nutritional Facts
Per 4 servings
- Calories: 444
- Carbohydrate: 13g
- Fat: 26g
- Fiber: 0g
- Protein: 37g
- Sugar: 11g
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