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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