Vietnamese Grilled Lemongrass Chicken

1. 1

   Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.

2. 2

   Marinate chicken in the refrigerator for 20 minutes to 1 hour.

3. 3

   Preheat grill for medium heat and lightly oil the grate.

4. 4

   Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.

5. 5

   Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

* Per serving · 4 servings · Values may vary.

No additional tips available.