Chicken Thigh Thai (Gai Yang)

Directions Print

1. Place the chicken thigh meat into a 1 gallon resealable bag.
2. Place the remaining ingredients with only one of the lemongrass stalks minced white part only into a stainless steel mixing bowl and whisk together. Reserve the remaining 12 stalks of lemongrass for skewering.
3. Add the wet marinade to the chicken and seal the bag, let marinade for 3-24hrs.
4. Remove chicken from the marinade and skewer with the lemongrass stalks, discard the marinade.
5. Grill or sear over high heat until a good caramelization occurs and the chicken is cooked through. Finish in oven if need.
6. Serve with peanut or sweet chili sauce. This chicken is also awesome on salads and tacos etc.