Thai grilled chicken should be moist, flavourful, and make you want more …. this is it.
- 2 lb / 1 kg chicken thigh fillets (skinless, boneless)
- Use whatever chicken you have, or prefer, this amount of marinade worked with 2 boneless chicken breasts, cut into pieces and pounded equal thickness. I reserved some of the marinade and kept it to serve as a dipping sauce, it was incredible.
- 1 large lemongrass stalk , white part only very finely chopped (about 2 tbsp) If you live in an area like we do, fresh lemongrass is not always easy to come by, and in that case, I use 1 tbsp lemongrass powder)
- 1 tbsp garlic , minced
- 2 tbsp lime juice
- 1 tsp chili flakes
- 3 tbsp fish sauce
- 1 tsp sesame oil
- 1/4 cup chopped cilantro
- 3 tbsp brown sugar or palm sugar
- 1/2 cup coconut milk
Mix all marinade ingredients together, reserve 1/2 of it, and and add chicken to the rest. Marinade overnight, or for at least an hour …. (I had an hour and it turned out really well!)
Serve the chicken with the reserved marinade.
Grill chicken until just cooked through, and serve with dipping sauce.