We did this on the barbeque, and found it a fantastic flavour - note that some charring is acceptable. I've listed how we serve this chicken, but this chicken can be used in a variety of recipes.
Main
- 2 stalks of lemongrass, chopped
- 2 cloves of garlic, chopped
- 1/4 cup dark soy sauce
- 1 tablespoon vegetable oil
- 2 tablespoons brown sugar
- 2 teaspoons fish sauce
- 8x 120g chicken thigh fillets, trimmed
- Place the lemongrass and garlic in a small food processor, and process until finely chopped.
- Place in a bowl with the soy, sugar, fish sauce, and chicken.
- Toss well to coat, then cover and leave to marinate in the refrigerator for an hour.
- Heat a char grill or barbeque over high heat, and cook the chicken for 2-3 minutes each side (basting with the marinade) or until cooked through.
- Slice and serve with the dipping sauce, a green salad, and steamed rice.
Dipping Sauce
- 1/2 cup hoisin sauce
- 1/3 cup rice vinegar
- 2 cloves of garlic, crushed
- 2 small chillies, sliced
- 1/3 cup peanuts, roasted and chopped
- Place the ingredients in a non-metallic bowl, and stir to combine.
Note: We spoon this sauce over the chicken, but can be used for dipping or as a condiment for other dishes.
