red chili peppersliced into thin rings, for garnish, optional
fresh cilantro leavesfor garnish
lime wedgesfor serving
Instructions
For the Lemongrass Marinade
Process. In a small food processor or blender, process the lemongrass, garlic, lime juice, and chili sauce until it turns into a paste.
Blend. Add the rest of the ingredients and blend until incorporated. If the mixture is too thick, add a little more oil and process until smooth.
For The Chicken
Marinate. Place the chicken thighs and 1 cup of the marinade in a large ziploc bag. Close the Ziploc bag and massage the marinade around the chicken. Place in the fridge for 2 hours.
Preheat. When ready to grill, heat an outdoor grill to medium-high.
Cook. Remove the chicken from the bag and discard the bag and the remaining marinade. Transfer the chicken thighs to the grill and cook for about 4 to 5 minutes per side, or until golden brown and cooked through. The chicken is done when its internal temperature registers at 165˚F on a meat thermometer.
Rest. Remove from grill and let rest about 5 minutes.
Serve. Garnish with chilies and cilantro and serve with lime wedges.
Grill pan instructions. If cooking on a grill pan, heat a tablespoon of olive oil in a grill pan over medium-high heat. Cook the chicken for about 4 minutes per side or until golden brown and cooked.
Notes
The marinade recipe yields enough marinade for 1.5 to 2 pounds of meat.