Vietnamese Grilled Lemongrass Chicken
This lemongrass chicken is marinated, then grilled until juicy and tender. Garnish with rice paper, lettuce, cucumber, bean sprouts, mint, and ground peanuts.
canola oil
2
tablespoons
finely chopped lemongrass
2
tablespoons
lemon juice
1
tablespoon
soy sauce
2
teaspoons
light brown sugar
2
teaspoons
minced garlic
2
teaspoons
fish sauce
1
teaspoon
chicken thighs, or more to taste, pounded to an even thickness
1 ½
pounds
 Gather all ingredients.
  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).
