This is one of my favorite grilled dishes from my favorite Vietnamese recipe blog. The original recipe is for pork, but I’ve used the marinade with chicken thighs, beef, and shrimp and all were great.
I’ve been a fan of Viet Work Kitchen for quite some time. One of the recipes that has made my regular rotation is the marinade for lemongrass pork that I use more frequently than called for. I started making it because I wanted to make great bánh mì (sandwich) and bun (cold noodle salad). The grilled pork works wonderfully for either application, but I can’t resist the flavor and caramelization of the marinade on several other meats and dishes.
Shown is lemongrass chicken with grilled asparagus (same marinade, though simple olive oil and garlic works as well) and garlic fried rice (I’ll post a recipe sometime) and a 60 C egg. All around a great meal, and one I’ll make many variations of in the future.
1 lb chicken thighs (or other grillable meat)
1 T brown sugar
1 T garlic
1 T shallot
1 stalk lemongrass, trimmed and chopped (~3 tablespoons)
1/4 t black pepper
1 1/2 teaspoon dark soy sauce
1 1/2 T fish sauce
1 T oil
Blend marinade ingredients in blender or food processor until texture is relatively smooth. Add meat to marinade and refrigerate overnight. Grill, preferably on a charcoal grill at medium – high heat. Remove when cooked through and caramelized.
And a confession: there was no meatless Monday this Monday, as I had a 4th of July BBQ and while I did BBQ plenty of vegetables and some tofu, I BBQed even more meat, including this lemongrass chicken and some more mu ping skewers.