Gai Yang Thai Grilled Chicken

Instructions

1. 1

   In a blender, combine soy sauce, fish sauce, brown sugar, 2 garlic cloves, 1 chopped lemongrass stalk, and 1 inch of ginger. Blend into a smooth marinade.

2. 2

   Place chicken thighs in a large bowl and pour the marinade over them. Toss to coat and marinate for at least 15 minutes.

3. 3

   While the chicken marinates, combine sugar, vinegar, remaining chopped lemongrass, 2 chopped garlic cloves, red chili, and a squeeze of lime in a small saucepan. Simmer until sugar dissolves to create the dipping sauce.

4. 4

   Preheat a grill or grill pan over medium heat. Brush with vegetable oil.

5. 5

   Grill the marinated chicken thighs for 5-7 minutes on each side, or until fully cooked and juices run clear.

6. 6

   While chicken cooks, rinse jasmine rice until water runs clear, then combine with water in a pot. Bring to a boil, reduce heat, and simmer covered for 15 minutes, or until rice is tender.

7. 7

   Chop coriander leaves and squeeze the remaining lime over the chicken before serving.

8. 8

   Serve the grilled chicken with jasmine rice, the sweet-hot dipping sauce, and garnish with chopped coriander leaves.