Vietnamese Lemongrass Chicken (Print Version)

# Ingredients:

→ Main

01 - 4 boneless, skinless chicken thighs
02 - 2 stalks lemongrass, finely chopped
03 - 4 cloves garlic, minced
04 - 1-inch piece ginger, grated
05 - 2 tablespoons fish sauce
06 - 2 tablespoons soy sauce
07 - 1 tablespoon honey or brown sugar
08 - 1 tablespoon vegetable oil, plus more for cooking
09 - 1 tablespoon lime juice
10 - 1 teaspoon chili flakes (optional)

→ For Serving

11 - fresh cilantro for garnish
12 - 1 tablespoon toasted sesame seeds (optional)
13 - salt and pepper to taste

# Instructions:

01 - Combine chopped lemongrass, garlic, ginger, fish sauce, soy sauce, honey, lime juice and chili flakes in a bowl.
02 - Season chicken with salt and pepper. Place in bag or dish with marinade. Refrigerate 1 hour to overnight.
03 - Grill or pan-fry chicken 6-7 minutes per side until internal temperature reaches 165°F. Let rest before slicing.
04 - Garnish with cilantro, sesame seeds and lime wedges. Serve with rice or vegetables.

# Notes:

01 - Can be grilled or pan-fried
02 - Marinade time can be extended overnight
03 - Great with rice or pickled vegetables

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