This is outstanding! My grocery store was out of lemongrass, so instead I used the Gourmet Garden Thai seasoning paste, which has puree of lemongrass in it, so I think it was true to the intended flavor. Would have liked more sauce left over to boil and put on after it's cooked. Could have used a bit more lemongrass and chilis. I found the marinade mildly flavorful overall. The char on the chicken is essential for flavor. Head this way for more great grilling recipes, like bbq chicken with crispy skin, lemon and black pepper chicken with a honeyed glaze, and all our favorite grilled chicken recipes → Sprinkle with sesame seeds and serve with lime wedges for squeezing over.Įditor’s note: This recipe was first printed in our August 2019 issues. Transfer sliced chicken pieces to a platter and top with 2 scallions, thinly sliced and ½ cup cilantro leaves with tender stems. Transfer to a cutting board and let rest 10 minutes before slicing. Grill chicken over hottest part of grill, moving to cooler zone as needed if browning too fast, until well browned, about 5 minutes per side. Prepare a grill for high indirect heat (for a gas grill, leave one or two burners off for a charcoal grill, bank coals on one side) oil grill grate. Marinate at least 10 minutes and up to 2 hours. skinless, boneless chicken thighs with kosher salt and add to bowl with marinade. (Alternatively, you can chop very finely, then mash to a paste using the side of your knife.) Add 1 Tbsp. Using a Microplane, finely grate 2 lemongrass stalks, trimmed, tough outer layers removed, 1 serrano chile (seeds and all), 3 garlic cloves, and 1 1" piece ginger, peeled into a medium bowl. Let the chicken rest to redistribute the juices while you finish making the slaw or other sides. You don’t need an instant-read thermometer here, but if you feel more comfortable using one, you’re looking for an internal temperature of 165° in the thickest part of the thigh. Use the downtime (as little as 10 minutes, but up to two hours) to start on a simple side dish like cookbook author Andrea Nguyen’s confetti broccoli and herb slaw with a tangy lime juice and sriracha dressing, or Ben Bynum’s silky, mustardy potato salad. Using boneless meat reduces the cook time, but it also allows for more surface area so that the marinade can work its magic on the chicken more quickly. Dark meat is juicy and has more flavor than chicken breasts, and while we usually favor skin-on, bone-in chicken thighs, this recipe was built with speed in mind. The universal marinade will work with anything from shrimp to tofu to short ribs, but if you’re going with poultry, stick with skinless, boneless chicken thighs. Packed with fish sauce, brown sugar, and chiles the marinade is more paste than liquid, allowing it to cling to the meat and have a major impact in a short amount of time. This marinade will also work with other chicken pieces, such as breasts and leg-quarters just adjust the cook time, if needed.This simple grilled chicken thighs recipe gets powerful flavor from a Vietnamese-inspired marinade that hits all the right notes. Actual cook time is about 20 minutes, which gives you time to toss a green salad, make a quick pasta side, and warm a loaf of bread. Mix this marinade and chicken together and store in the refrigerator, in an air-tight container or zip-top baggie, before you head off to bed at night or leave for work in the morning the chicken needs to chill at least 4 hours or up to overnight.
#CHICKEN THIGH MARINADE PLUS#
Using a buttermilk-based marinade gives you the saltiness of a brine plus the wonderful, tangy flavor of buttermilk, and, when you toss in chopped herbs and garlic, you add even more flavor to the marinade.
Smart cooks also know that buttermilk is the secret to a great marinade or brine, which can be an important step when creating a juicy and tasty chicken dish. For generations, Southern bakers have trusted buttermilk to make their favorite recipes, such as homemade biscuits, cakes, and pancakes, tender and flaky. Buttermilk is a favorite down South not just as a cool and creamy beverage, but as a cooking ingredient that adds depth, flavor, and texture to a wide range of dishes.
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