• 

From Louise Nelson’s Kitchen

This is an easy, delicious dish! Enjoy … Louise

Ingredients

4 Original recipe yields 4 servings Ingredient Checklist

• 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
• Loose Lemons 1 Each

Directions

• Step 1 Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
• Step 2 Marinate chicken in the refrigerator for 20 minutes to 1 hour.
• Step 3 Preheat grill for medium heat and lightly oil the grate.
• Step 4 Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
• Step 5 Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

https://www.allrecipes.com/recipe/241607/vietnamese-grilled-lemongrass-chicken/?utm_source=emailshare&utm_medium=email&utm_campaign=email-share-recipe&utm_content=20200628h