Vietnamese-Style Chicken Thighs

Vietnamese-style Chicken Thighs:

  • 2 tbsp garlic, minced
  • 2 tbsp ginger, minced
  • 2 tbsp lemongrass, minced
  • 2 red chilies, seeded and minced
  • 2 tbsp fish sauce
  • 2 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tbsp Pete’s Own Olive Oil
  • 1 tbsp Sriracha
  • 1 tbsp brown sugar
  • 1 tbsp Sunny Cove Honey
  • 1 tsp chili powder
  • 1 kg boneless chicken thigh

–Combine all ingredients except chicken in a food processor (soak lemongrass until it’s soft if it’s dried).

–Cover chicken with marinade and refrigerate overnight.

–Grill chicken skin side down for 5 minutes, on medium-high heat then flip.

Serve with a mango salad or grilled veggies.

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