Barbecued Lemongrass Chili Chicken
1.5 lbs. boneless, skinless chicken thighs (six thighs)
1/4 c Asian fish sauce
3 T brown sugar
3 cloves garlic
1 fresh lemongrass stalk
1 t chili paste or one small fresh chili of your choice (serrano, jalapeno, Thai, etc) Add more if you dare!
In a food processor, add garlic and pulse until chopped. Then lemongrass from bottom three inches and then into smaller pieces. Process until well chopped. Add all the rest of the ingredients, except the salt, and process until a smooth. Put chicken in a zip lock bag and add marinade. Close zipper top tightly and mix well so chicken is coated on all sides and put into bowl in refrigerator. Marinate overnight.
Heat grill to medium high. Take chicken out of bag and shake off excess marinade. Add salt to both sides of chicken and put on hot grill. Cook the chicken one side until well browned and then turn over until chicken is cooked through. Serve at once with spicy green papaya slaw.
© La Diva Cucina Inc.
Originally posted 2013-09-01 21:13:15.