Aromatic Asian Grilled Chicken (Print Version)

# Ingredients:

→ For the Chicken Marinade

01 - 4 boneless, skinless chicken thighs (or chicken breasts for a leaner option)
02 - 2 tablespoons finely chopped lemongrass (use the tender inner part of the stalk)
03 - 4 cloves garlic, minced
04 - 2 tablespoons fish sauce (or soy sauce for a vegetarian version)
05 - 1 tablespoon brown sugar
06 - 1 tablespoon soy sauce
07 - 1 teaspoon turmeric powder
08 - 1 tablespoon lime juice (freshly squeezed)
09 - 1 teaspoon chili flakes (optional, for a spicy kick)
10 - 1 tablespoon vegetable oil

→ For Cooking

11 - 2 tablespoons vegetable oil
12 - 1 medium onion, thinly sliced
13 - 1 red bell pepper, julienned (optional)
14 - 1 teaspoon sesame oil (optional)
15 - Fresh cilantro, chopped (for garnish)
16 - Lime wedges (for serving)

→ For Serving

17 - Steamed white rice or jasmine rice
18 - Fresh vegetables or a side salad (optional)

# Instructions:

01 - In a bowl, mix together the chopped lemongrass, minced garlic, fish sauce, soy sauce, brown sugar, turmeric, lime juice, chili flakes (if using), and 1 tablespoon of vegetable oil until the sugar dissolves completely.
02 - Place chicken thighs in a zip-top bag or shallow dish and pour the marinade over them. Make sure each piece is well coated. Seal or cover and refrigerate for at least 1 hour, or overnight if you have time.
03 - While the chicken marinates, thinly slice your onion and cut the red bell pepper into strips. Have your garnishes ready - chop the cilantro and slice some lime wedges for serving.
04 - Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers, cooking for about 3 minutes until they soften and get a bit of color. Remove them from the pan and set aside.
05 - In the same pan, add a touch more oil if needed. Add the marinated chicken pieces and cook for 4-5 minutes per side until they're golden brown and cooked through to 165°F inside. Don't crowd the pan - cook in batches if needed.
06 - Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Then slice it into strips or bite-sized pieces, whatever you prefer.
07 - Return the cooked vegetables to the pan with the sliced chicken and toss everything together. If you'd like, drizzle with a teaspoon of sesame oil for extra flavor and give it all a quick stir.
08 - Arrange your lemongrass chicken and vegetables over steamed rice. Sprinkle with fresh cilantro and serve with lime wedges on the side for squeezing over the top.

# Notes:

01 - For the most authentic flavor, use fresh lemongrass rather than dried or paste versions.
02 - You can find lemongrass at Asian markets or in the produce section of well-stocked grocery stores.
03 - If you can't find lemongrass, you can substitute with 2 teaspoons of lemon zest plus 1 teaspoon of ginger.
04 - This dish tastes even better the next day as the flavors deepen overnight.

Back