Simple Marinated Chicken Thighs
August 13, 2019
My daughter Grace made these Simple Marinated Chicken Thighs, which uses a Vietnamese-inspired marinade, packed with fish sauce, brown sugar, and chiles, hits all the notes, and because it’s more paste than liquid, it clings to meat or seafood for major impact in a short amount of time.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 4 Servings
Directions
1Prepare 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 grate. Using a Microplane, finely grate lemongrass, chile (seeds and all!), garlic, and ginger into a medium bowl. (Alternatively, you can chop very finely, then mash to a paste using the side of your knife.) Add brown sugar, oil, fish sauce, and soy sauce and mix well.
2Season chicken with salt and add to bowl. Turn as needed to coat completely. Let sit at least 10 minutes and up to 2 hours. (If marinating longer, wait to fire up the grill.)
3Grill chicken over hottest part of grill, moving to cooler zone as needed if browning too fast, until well browned, about 5 minutes per side. Transfer to a cutting board and let rest 10 minutes before slicing.
4Transfer chicken to a platter and top with scallions and cilantro and sprinkle with sesame seeds. Serve with lime wedges for squeezing over.
Recipe by Chris Morocco, Bon Appétit, August 2019.
Bonnie
July 13, 2022
This is a great recipe. Quick and easy after all the grating. Happy I could find it here after Bon Appetit started charging for recipes saved years ago.