Ingredients
1.5 lbs boneless skinless chicken thighs (or breasts)
2 stalks lemongrass tough outer leaves removed, inner stalk finely minced
3 cloves garlic minced
1 tablespoon fresh ginger grated
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon lime juice freshly squeezed
1 tablespoon brown sugar or palm sugar
1-2 Thai bird's eye chilies finely chopped; adjust to taste
1 tablespoon neutral oil for cooking
Optional garnish:
chopped cilantro, lime wedges
Instructions
Make the Marinade:
Combine minced lemongrass, garlic, ginger, fish sauce, soy sauce, lime juice, sugar, and chilies in a bowl. Whisk until sugar dissolves.
Marinate the Chicken:
Place the chicken in a resealable bag or dish. Pour in the marinade and mix to coat evenly.
Refrigerate for at least 1 hour (preferably 4–6 hours) to let the flavors penetrate the meat.
Choose Your Cooking Method:
Grilling: Preheat the grill to medium-high and cook the chicken 5–7 minutes per side until nicely charred.
Stovetop: Heat oil in a skillet and cook the chicken on medium-high heat until golden and cooked through.
Oven or Air Fryer: Roast at 400°F (200°C) for 20–25 minutes, or air fry at 375°F (190°C) for 15–18 minutes, flipping halfway.
Rest and Slice:
Let the cooked chicken rest for 5 minutes before slicing to keep it juicy.