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Asian Grilled Chicken
10 boneless, skinless chicken thighs
Thai Marinade Bowl ("Gai Yang")
8 cloves garlic, crushed
1/4 cup fish sauce
2 Tbsp. light soy
2 Tbsp. dark soy
1/3 cup brown sugar
1/4 cup grapeseed oil
2 stalks lemongrass, chopped
Combine all the Marinade Bowl ingredients in a large bowl and mix/process using a hand processor. Combine the marinade and chicken in a zip lock bag and put in the refrigerator for 24 hours. Grill over charcoal until the internal temperature approaches 140 degrees. Serve with white rice (jasmine, masoori or sushi).
Our comments: I love grilled chicken thighs with yummy Asian seasonings/sauce served with white rice. Simple and good.
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