Ingredients
The following ingredients have 5 Servings
- 2 lb / 1 kg chicken thigh fillets ((skinless, boneless) (Note 1))
- 1 large lemongrass stalk (, white part only very finely chopped (about 2 tbsp) (Note 2))
- 6 cloves garlic (, minced)
- 2 tbsp lime juice
- 2 tsp finely chopped red chili ((optional but recommended))
- 3 tbsp fish sauce
- 2 tbsp Chinese cooking wine (, sherry or sake (Japanese cooking wine) (Note 4))
- 1 tsp sesame oil ((optional))
- 3 tbsp brown sugar or palm sugar
- 2 tbsp honey ((or 1 tbsp brown sugar))
- 1/2 tbsp black pepper ((adjust to taste - this adds spiciness))
- Lime wedges
- Red chili (, finely sliced (optional))
- Cilantro / coriander leaves ((optional))
Instruction
- Place Marinade ingredients in a large ziplock bag. Massage to mix.
- Add the chicken into the ziplock bag and massage to spread the marinade over all the chicken. Marinate for a minimum of 3 hours, preferably overnight (up to 24 hours).
- Remove chicken from the Marinade and discard the Marinade (unless baking in the oven - refer Note 3).
- Heat the outdoor grill on medium high. Or heat 1/2 tbsp oil in a non stick pan over medium high heat on the stove.
- Cook the chicken until golden brown - around 3 minutes each side.
- Rest for a few minutes before serving with lime wedges on the side, and garnished with fresh chilies and cilantro, if using.
