Lemongrass Grilled Chicken with Sriracha Mayo

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Gluten Free Low Carb Paleo Refined Sugar Free

This Lemongrass Grilled Chicken is super easy to make and incredibly delicious. Plus, it's served with sriracha mayo to dip or pour on top. You are going to love it!

It's 7:21 am and I'm sitting with a warm comforter around me in a bed that's not mine, coffee by my side, the sun shining through the window and feeling grateful. I'm not normally what you would call a ‘morning person' and this feeling grateful thing at this early hour is rather strange. The thing is today I got to wake up in a small mountain town with my handsome man beside me. You might remember how out of sorts (read: lonely and sad) I was feeling for the past week after I waved goodbye and watched him drive away. I'm so grateful that we're together again.

I'm also feeling grateful for you. Yes, you. After writing that post where I felt like I put myself on the line telling you how sad I was feeling, I received so many nice messages from you sharing your experiences with being apart from the person you love and encouraging me to hang in there. It meant so much to me. Really, I can't begin to express how much that helped. So, thank you. Thank you for being so genuine and caring and awesome.

Since we're mere days away from the actual start of summer, and because I want to share something awesome with you, I'd like to present you with Lemongrass Grilled Chicken with Sriracha Mayo.

You guys, this is the chicken you want to be eating. It's marinated in a quick to make lemongrass paste that turns into a lemongrass-y coating once you put it on the grill. It's delicious on its own, but I love it even more with the spicy sriracha mayo. I originally meant the mayo to be used on the side as a dip, but it was just too good not to pour over top.

I don't know about you, but I've been heading outside (onto my teeny-tiny balcony) to fire up the BBQ every chance I get. We've had an unusually hot spring in Vancouver and, for every minute my oven spends on my apartment takes that long in hours to cool down. My BBQ is the only weapon I have to win the battle.

I've never been one to go on about chicken, except if I'm telling you how dull and boring it is. The thing is with the bazillion BBQ meals I've been making I've been forced to give chicken a second chance. I'm still convinced that chicken breasts are dull and boring; chicken thighs, on the other hand, can be amazing.

You might have seen them pop up quite a few times around here lately. There was the Paleo Orange Chicken with Cauliflower Rice, Thai Chicken with Spicy Satay Sauce, Grilled Mustard Chicken, Sticky Harissa Honey Glazed Chicken, and even Chicken Kaarage Tacos. I hope you're not getting sick of all these chicken recipes!

The key with chicken (like so many other things) is to not overcook it. I know we all live in a culture that is terrified of salmonella poisoning, but there's no need to cook your chicken until it has the texture of a rock. To be safe to eat, the chicken needs to be cooked to 165 degrees Fahrenheit (74 degrees Celsius), and it doesn't take a long time to get there. The absolute best tool you can buy to help you cook your chicken is an instant-read meat thermometer. You simply insert the thermometer into the chicken and a half-second later it tells you if it's cooked, or not. Chicken thighs can be hard to judge doneness as they always stay a little pink, so a thermometer is your best bet.

Bon appétit!

{And thank you guys again for being so awesome. You really are the best!}

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