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Lemongrass Chicken Bahn Mi
Anthony

Lemongrass Chicken

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Course: Dinner, Lunch
Cuisine: Vietnamese
Ingredients Method

Ingredients
  

  • 1 1/2 lbs chicken thighs
  • 3 sticks lemon grass finely sliced
  • 1 shallot finely sliced
  • 2 garlic cloves finely minced
  • 1 red chili finely sliced
  • 2 tbs honey
  • 2 tbs sugar
  • 2 tbs rice vinegar
  • 1 tbs kosher salt
  • 1/4 cup vegetable oil

Method
 

  1. Combine marinade ingredients and set aside for at least 10 minutes.
  2. Cut chicken thighs in to 1 inch pieces and marinade for 2 hours or over night.
  3. Prep wooden skewers by placing in a shallow dish of water for at least 15 minutes.
  4. Preheat broiler or grill. Place baking rack over baking sheet.
  5. Remove chicken from marinade and remove as much excess as possible. Set a fine mesh strainer over a clean bowl and strain marinade.
  6. Skewer chicken and place on baking rack. Brush with strained marinade. Broil for 5 minutes and flip, applying more marinade. Repeat until edges begin to brown.