Grilled Thai Lemongrass BBQ Chicken with Sweet Chili Lime Dipping Sauce

In a bowl, whisk together the lemongrass, garlic, fish sauce, brown sugar, soy sauce, turmeric and oil to make a fragrant marinade.

Serves 4

Ingredients

• 8 bone-in chicken thighs
• 3 stalks lemongrass, tender core minced
• 4 cloves garlic, minced
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 tablespoon soy sauce
• 1 teaspoon ground turmeric
• 2 tablespoons vegetable oil
• 1/3 cup sweet chili sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon chopped fresh cilantro
• 1 red chili, thinly sliced

Instructions

1. In a bowl, whisk together the lemongrass, garlic, fish sauce, brown sugar, soy sauce, turmeric and oil to make a fragrant marinade.
2. Add the chicken thighs and turn to coat, then cover and marinate in the refrigerator for at least one hour or overnight.
3. Stir together the sweet chili sauce, lime juice, cilantro and sliced chili to make a bright dipping sauce, and set aside.
4. Heat a grill to medium and oil the grates, setting up a cooler zone for indirect cooking.
5. Grill the chicken skin-side down first, moving it to the cooler zone if flare-ups occur, and turn every few minutes.
6. Continue grilling until the skin is lacquered and charred and the meat is cooked through near the bone.
7. Rest the chicken for five minutes so the juices settle before serving.
8. Serve the grilled thighs with the sweet chili lime sauce, steamed jasmine rice and extra cilantro.
9. Lemongrass-marinated grilled chicken, known as gai yang, is Thai street-food royalty, turning slowly over glowing coals at markets and roadside stalls across the country. This backyard version leans on a punchy lemongrass and turmeric marinade and a tangy dipping sauce to bring that smoky, aromatic Thai grill straight to your summer cookout.

Nutrition (estimated, per serving)

• Calories: 520 kcal
• Protein: 40g
• Fat: 30g
• Carbohydrates: 20g
• Fiber: 1g
• Sugar: 16g
• Sodium: 990mg