![]() I also seared the thighs in a cast iron and finished them in the oven. Didn’t have lemongrass or serrano, so I subbed sambal and upped the garlic a bit. Please do not fixate on American provinicialisms of ounces, pounds and Fahrenheit! One has to guess how hot the grill or oven should be and whether the thighs should be seared and then finished at a lower temperature.Īlso - attention to weights and measures - I write from Toronto Canada, where we use metric and Celsius. The instructions for grilling or baking, however, are vague. The marinade is excellent and can be adjusted for spicing - judiciously - upward. Also could be good as a sandwich maybe with homemade raita? We'll see. Already thinking of how to make this maybe as a cold salad with rice noodles, cukes, chopped peanuts, snow peas.endless possibilities. I didn't have lemongrass or serrano so just added extra garlic and some red chili flakes. I hate grating lemongrass but will sacrifice for the terrific taste of these thighs!Ībsolutely delicious and will be added to permanent repertoire. Fabulous hot off the grill, but also so perfect cold and sliced for salads or "bowl". ![]() Head this way for more great grilling recipes, like bbq chicken with crispy skin, lemon and black pepper chicken with a honeyed glaze, and all our favorite grilled chicken recipes →īest ever! We have made this so many times now - it is a menu staple. Sprinkle with sesame seeds and serve with lime wedges for squeezing over.Įditor’s note: This recipe was first printed in our August 2019 issues. ![]() Transfer sliced chicken pieces to a platter and top with 2 scallions, thinly sliced and ½ cup cilantro leaves with tender stems. Transfer to a cutting board and let rest 10 minutes before slicing. Grill chicken over hottest part of grill, moving to cooler zone as needed if browning too fast, until well browned, about 5 minutes per side. ![]() Prepare a grill for high indirect heat (for a gas grill, leave one or two burners off for a charcoal grill, bank coals on one side) oil grill grate. Marinate at least 10 minutes and up to 2 hours. skinless, boneless chicken thighs with kosher salt and add to bowl with marinade. (Alternatively, you can chop very finely, then mash to a paste using the side of your knife.) Add 1 Tbsp. Using a Microplane, finely grate 2 lemongrass stalks, trimmed, tough outer layers removed, 1 serrano chile (seeds and all), 3 garlic cloves, and 1 1" piece ginger, peeled into a medium bowl. Let the chicken rest to redistribute the juices while you finish making the slaw or other sides. You don’t need an instant-read thermometer here, but if you feel more comfortable using one, you’re looking for an internal temperature of 165° in the thickest part of the thigh. Use the downtime (as little as 10 minutes, but up to two hours) to start on a simple side dish like cookbook author Andrea Nguyen’s confetti broccoli and herb slaw with a tangy lime juice and sriracha dressing, or Ben Bynum’s silky, mustardy potato salad. Using boneless meat reduces the cook time, but it also allows for more surface area so that the marinade can work its magic on the chicken more quickly. Dark meat is juicy and has more flavor than chicken breasts, and while we usually favor skin-on, bone-in chicken thighs, this recipe was built with speed in mind. The universal marinade will work with anything from shrimp to tofu to short ribs, but if you’re going with poultry, stick with skinless, boneless chicken thighs. Packed with fish sauce, brown sugar, and chiles the marinade is more paste than liquid, allowing it to cling to the meat and have a major impact in a short amount of time. This simple grilled chicken thighs recipe gets powerful flavor from a Vietnamese-inspired marinade that hits all the right notes.
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