The marinade is short and strong: finely minced lemongrass, fish sauce, soy sauce, brown sugar, garlic, lime juice and a little oil. The chicken sits in it in the refrigerator for anywhere from 30 minutes to 4 hours.
Thighs go on a hot grill until the edges char dark, then they are rested, cut into chunks and set over rice with cucumber, sliced red chili, lime wedges, green onion and dill.
Why This Recipe Works
- Brown sugar in the marinade caramelises on the grill, which gives the thighs their dark edges.
- Mincing the lemongrass finely lets it cling to the chicken instead of falling off in strips.
- Thighs stay juicy at the high heat needed to char them.
- Cool cucumber and plain rice balance the salty, sweet, charred chicken in each bowl.
How to Make It
Lemongrass marinade, chicken chilled 30 minutes to 4 hours
Whisk the lemongrass, fish sauce, soy sauce, brown sugar, garlic, lime juice and oil. Marinate the chicken in the refrigerator for 30 minutes to 4 hours.
Grilled until charred and 165°F, rested, cut
Grill over medium-high heat until deeply charred at the edges and the thickest pieces reach 165°F. Rest 5 minutes, then cut into chunks.
Rice, chicken, cucumber, chili and lime in bowls
Divide the rice among bowls and add the chicken, cucumber, red chili and lime wedges.
Green onion and dill on top
Finish with the green onion and dill and serve.
Building a Bowl
Every bowl gets the same five parts.
Herbs
Sliced green onion and fresh dill on top.
Lime
Wedges from two limes, for squeezing over.
Cucumber and chili
Sliced cucumber and a sliced fresh red chili beside the chicken.
Chicken
Charred lemongrass thighs, rested 5 minutes and cut into chunks.
Rice
Three cups of cooked white rice divided among four bowls.
Ingredient Notes
- Lemongrass
- Two tablespoons, very finely minced, for the marinade.
- Fish sauce
- Two tablespoons alongside a tablespoon of soy sauce give the marinade its salty depth.
- Fresh dill
- Two tablespoons of sprigs scattered over each bowl with the green onion.
Success Tips
- Oil the grill grates well; the sugar in the marinade can stick.
- Check the thickest thigh, not the thinnest, for 165°F.
- Discard any leftover marinade that touched the raw chicken.
Frequently Asked Questions
Can the chicken marinate on the counter?
No. Keep it in the refrigerator for the full 30 minutes to 4 hours.
Can I use a grill pan?
Yes. A grill or grill pan over medium-high heat both work.
When is the chicken ready?
When the edges are deeply charred and the thickest pieces read 165°F. Rest it 5 minutes before cutting.
Serving Ideas
Build each bowl with rice on one side and the charred chicken on the other, cucumber slices and a sliced red chili alongside, lime wedges to squeeze, and green onion and dill over the chicken.
