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 summer, and because I want to share something awesome with awesome 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 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 over cook 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 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!}
If you make this Lemongrass Grilled Chicken with Sriracha Mayo make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos
- ¼ cup grape seed oil
- ¼ cup rice wine vinegar (sub apple cider vinegar for paleo)
- 2 lemongrass stalks
- 2 garlic cloves
- 2 tablespoons soy sauce (or sub coco aminos for paleo)
- 1 - 2-inch piece of ginger
- Juice from 1 lime
- 8 chicken thighs, bone-in
- Green onions, thinly sliced chilies, red onion and lime, for garnish
- ¼ cup neutral flavoured mayonnaise
- 1-3 teaspoons sriracha, to taste
- A pinch of sea salt
- Place the oil, vinegar, lemongrass, garlic, ginger and lime juice in a blender and blend on high until smooth. Place the chicken thighs in a sealable container or plastic bag and pour the marinade overtop. Mix the chicken thighs around well, so each piece is coated in the marinade. Let the chicken marinate for 1-2 hours.
- While the chicken is marinating, make the sriracha mayo. Combine the mayonnaise, Sriracha and sea salt in a small bowl and mix well. Refrigerate until you use it.
- Preheat the grill to medium-high. Remove the chicken from the bag and discard the marinade.
- Place the chicken on the grill, skin side up. Let the chicken cook for 10 minutes then flip it over and let it cook for another 8-10 minutes, or until it reaches an internal temperature of 165 degrees.
- Remove the chicken from the grill, top with garnishes and serve the sriracha mayo on the side.
Kristen Stevens
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Kristen is the person working behind the scenes at The Endless Meal. She takes all the pics, creates all the recipes and eats all the leftovers. 
Could boneless skinless thighs be substituted? Also, what would you serve to accompany this?
They definitely could! The only thing I would steer away from is chicken breasts as they tend to dry out quickly. I would serve this with a big green salad and maybe a small side of rice. 🙂
Do people commenting actually read your recipes? You have vinegar listed twice, and I believe from reading the directions, there’s no mention of vinegar used two separate times? Thought I’d let you know.
Hi Jackie,
I did accidentally list the vinegar twice but only mentioned it once in the directions. I’ve taken out the duplicate vinegar so it reads as it should now. I appreciate the heads up about that!
Beautiful pics!
Thank you so much!!
OMG- I need this chicken! Hold on while I pick my jaw up off the floor and wipe away all the drool… Seriously I love everything about this chicken. The lemongrass marinade, the sriracha mayo & especially that this is made with chicken THIGHS. Just YES! Can’t wait to try this, Kristen! Thanks for sharing the YUM! P.S. so glad you are back with your honey by your side! Cheers!
You just put the biggest smile on my face! Thank you!!
Nice! Lemongrass is one of my favorite flavors and pairing this grilled chicken with sriracha mayo is right up my alley.
Mine too! Truth be told I’m a huge fan of Thai flavours. I sometimes think I was born on the wrong continent lol. 🙂
Let me just say that the plating for this dish is P-e-r-f-e-c-t ! Sriracha just makes everything taste 100 times better doesn’t it?
We love your recipes and would love to have you as a recipe partner. Are you interested?
Thank you so much! Totally agree with you about sriracha … I put it on everything!
I’ll send you an email now so we can chat more about Chicory. 🙂
This is absolute perfection right here!
Thank you! It really was tasty. 🙂
I am not a morning person either 😉 It is winter here in Sydney – and I know our winters don’t compare to Vancouver winters – but there’s been no BBQing going on here! Come summer though I bet the Hungry Dad will be making these part of his ‘go to’ menu 😉
We rarely ever BBQ in the winter either … to rainy and miserable to want to be outside. I haven’t actually tried it but I bet you could make these in the oven as well. Maybe broil them for a bit to get a crispy coating?
BTW these brownies of yours sound incredible!
2 things I need to buy and try! Chicken thighs and sriracha!
You will love them! 🙂