Savory and citrusy with just a hint of sweetness, this lemongrass chicken is a pure delight. Grilled chicken thighs are super tender and the perfect thing to dip in a semi-spicy sriracha mayo! Yum-my!
Ingredients
¼ cupcooking oil
¼ cuprice wine vinegar, can sub apple cider vinegar
2tablespoonssoy sauce, gluten-free if needed
2stalkslemongrass, inner white part only
2clovesgarlic
2inchpiece of ginger
1lime, juiced
8boneless chicken thighs
Green onions, thinly sliced chilies, red onion, and lime, to serve
The Sriracha Mayo
¼ cupmayonnaise
1-3teaspoonssriracha, to taste
1pinchsea salt
Instructions
Place the oil, vinegar, soy sauce, lemongrass, garlic, ginger, and lime juice into a blender and blend on high until smooth.
¼ cup cooking oil, ¼ cup rice wine vinegar, 2 tablespoons soy sauce, 2 stalks lemongrass, 2 cloves garlic, 2 inch piece of ginger, 1 lime
Place the chicken thighs in a shallow container (like a baking dish) and pour the marinade over the top. Mix the chicken thighs around well, so each piece is coated in the marinade. Let the chicken marinate for 1-2 hours.
8 boneless chicken thighs
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.
¼ cup mayonnaise, 1-3 teaspoons sriracha, 1 pinch sea salt
Preheat your bbq or grill pan to medium-high. Remove the chicken from the marinade and discard the marinade.
Place the chicken on the bbq and grill it for 6-7 minutes per side, or until it reaches an internal temperature of 165 degrees Fahrenheit.
Remove the chicken from the grill, top with garnishes, and serve the sriracha mayo on the side.
Green onions, thinly sliced chilies, red onion, and lime