Grilled Lemongrass Chicken Thighs

40 min vietnamese serves 6

grilledcilantro

Ingredients

4 lemongrass stalks, bottom third only, tough outer layers removed, cut into 1" pieces
4 garlic cloves
⅔ cup distilled white vinegar
⅓ cup fish sauce (such as Red Boat)
1–2 serrano chiles (to taste)

Blend lemongrass, garlic, white vinegar, fish sauce, and serranos until a fine purée forms, about 1 minute. Strain through a fine-mesh sieve into a large bowl. Transfer ¼ cup to a small bowl and reserve for the dressing.
Add chicken thighs and salt to the large bowl with the remaining marinade. Massage until salt is dissolved. Marinate at least 20 minutes and up to 12 hours (refrigerate if longer than 30 minutes).
Prepare grill for high indirect heat. Oil the grate. Grill chicken over direct heat, moving to indirect as needed, turning halfway, until grill-marked and cooked through, 8–12 minutes.
Rest chicken on a wire rack 10 minutes.
Whisk lime zest, lime juice, and sugar into the reserved ¼ cup marinade to make the dressing. Adjust sugar to taste.
Arrange chicken on a platter. Pour dressing over. Scatter cucumber matchsticks and cilantro on top. Serve with rice noodles, steamed rice, or grilled bread.