Back to 4 servings chicken 2 lb boneless chicken thighs, pat dry; skin-on or skinless marinade 2 stalks lemongrass, tender pale core only, very finely minced 3 cloves garlic, finely minced 1 shallot, medium, finely minced 2 tbsp fish sauce 1 tbsp oyster sauce 1 tbsp sugar 1 tbsp honey, optional, for caramelization 1 tbsp neutral oil 0.5 tbsp lime juice 0.5 tsp black pepper, freshly cracked to serve 1 whole lime, cut into wedges 1 whole cucumber, sliced 10 g fresh cilantro leaves cooked rice or rice vermicelli, for serving
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1 Step 1: Pat the chicken dry. Slash thick pieces so the marinade can penetrate.2 Step 2: Combine the lemongrass, garlic, shallot, fish sauce, oyster sauce, sugar, honey, oil, lime juice and pepper in a large bowl. Add the chicken and coat every piece well.3 Step 3: Cover and refrigerate for at least 1 hour, ideally 2 to 6 hours or overnight.4 Step 4: Preheat a grill, grill pan or cast-iron skillet over medium-high heat. Lightly oil the grates or pan.5 Step 5: Grill the chicken 5 to 6 minutes per side, turning often and moving it to the cooler side or lowering the heat if the sugar darkens too fast, until browned and lightly charred.6 Step 6: Cook until the thickest part of each piece reaches 165°F (74°C) and the juices run clear. For oven instead, roast on a rack at 375°F (190°C) for about 20 minutes, then broil 1 to 2 minutes for color. For air fryer, cook at 380°F (193°C) for 8 to 12 minutes, flipping halfway.7 Step 7: Rest the chicken on a plate for 5 minutes, then slice.8 Step 8: Serve with cucumber, cilantro and lime wedges, over rice or vermicelli.getsaucepan.com/r/7cafba4f-4424-51fa-baa0-bc500dcbb320
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