Lemongrass-Grilled Chicken

1. 1

   In a mortar, pound the lemongrass with the ginger, jalapenos and garlic, then add the brown sugar and pound to a paste.

2. 2

   Stir in the fish sauce and the 2 tablespoons of oil.

3. 3

   Rub the paste all over the chicken and refrigerate for at least 2 hours or up to 6 hours.

4. 4

   Light a grill or preheat a grill pan.

5. 5

   Brush the chicken with oil and grill over high heat, turning once, until lightly charred outside and cooked through, about 5 minutes.

6. 6

   Serve with rice, lime wedges and chopped cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.