Ingredients

The following ingredients have 5 Servings
  • 8 bone-in chicken thighs
  • 4 tablespoons soy sauce (dark, if available)
  • 2 tablespoons fish sauce
  • 2 tablespoons lemongrass paste (I use Gourmet Garden; If paste is unavailable, trim the ends from 2 lemongrass stalks and crush the white part of the roots into paste with a knife or mortar.)
  • 3 garlic cloves, peeled and smashed
  • 1 handful fresh cilantro
  • 3 tablespoons sweet chili sauce
  • 1 tablespoon Sriracha, or to taste
  • 2 tablespoons brown sugar
  • 2 tablespoons honey
  • 2 tablespoons turmeric
  • 2 teaspoons white pepper
  • 1 teaspoon ground coriander
  • 2 teaspoons salt, or to taste

Instruction

  • Trim chicken of excess fat.
  • Put all other ingredients in a food processor and process until smooth. Season to taste for salt and sriracha.
  • Marinate for 4 hours or overnight.
  • Prepare grill so chicken can be cooked over indirect heat. This is important—otherwise, the chicken can burn.
  • Remove chicken from the marinade and wipe off excess. Grill over indirect heat for approximately 1 hour or until juices run clear and internal temperature reaches 165° F.
  • Serve with rice and vegetables.