Sticky, sweet and loaded with flavour, these juicy grilled chicken thighs have quickly become my favourite summer recipe. Inspired by Thai and Vietnamese flavours, they’re marinated in a saucy mix of fish sauce, brown sugar, soy sauce and other aromatics and then grilled to umami perfection. I love serving them with a cold noodle salad, or alongside steamed rice and Chinese greens for an easy weeknight meal.
You can find fresh lemongrass at most Asian grocery stores, but I prefer to buy mine frozen — also available at Asian grocery stores, it comes pre-minced so it’s ready to use.
This recipe requires at least 1 hour marinating time.
Lightly score the undersides of the chicken thighs – this will help flatten the chicken for even cooking.
In a large bowl, combine chicken thighs with all marinade ingredients, tossing thoroughly to coat. Let marinate for at least 1 hour or overnight.
Preheat grill to medium-high heat. Place chicken thighs on preheated grill, and grill for 5-7 minutes per side, or until chicken’s internal temperature reaches 165°F.
Let chicken rest for 5 minutes (this will keep it juicy) before serving. Squeeze fresh lime overtop, and garnish with scallions and cilantro.