2 tablespoons canola oil, 2 tablespoons finely chopped lemongrass, 1 tablespoon lemon juice, 2 teaspoons soy sauce, 2 teaspoons light brown sugar, 2 teaspoons minced garlic, 1 teaspoon fish sauce, 1 ½ pounds chicken thighs, or more to taste, pounded to an even thickness
Instructions
Whisk together the canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce in a glass bowl until the sugar has dissolved. Coat the chicken in the marinade and refrigerate for 20 minutes to 1 hour. Preheat a grill to medium heat and lightly oil the grate. Remove the chicken thighs from the marinade, shaking off any excess, and discard the remaining liquid. Grill the chicken for 3 to 5 minutes per side until the juices run clear and the center is no longer pink. Use an instant-read thermometer to ensure the internal temperature reaches at least 165 degrees F (74 degrees C).
Nutrition
Total Fat 19g 24%, Saturated Fat 4g 19%, Cholesterol 105mg 35%, Sodium 339mg 15%, Total Carbohydrate 4g 1%, Dietary Fiber 0g 0%, Total Sugars 2g, Protein 29g, Vitamin C 2mg 11%, Calcium 21mg 2%, Iron 2mg 9%, Potassium 303mg 6%
