Lemongrass Grilled Chicken

Method

1. 1 Finely chop the white base of the lemongrass, using only the base because the green leaves burn black and become bitter when grilled.
2. 2 Mix lemongrass with shallots, garlic, fish sauce, sugar, and chili peppers to create a thick marinade.
3. 3 Make two incisions down to the bone in the chicken thighs, then marinate for 3 hours in the refrigerator.
4. 4 Bake at 200 degrees for 32 minutes, flipping once and brushing with marinade every 10 minutes.
5. 5 Grill for another 5 minutes at the highest heat until the lemongrass coating on the skin is slightly charred and fragrant, then sprinkle with pepper.

With an appliance

• Air fryer 35 min

  Replace steps 4-5: steam in a hot air fryer at 190 degrees for 24 minutes, flip at minute 14, raise to 200 degrees for the last 4 minutes to crisp the skin.

• Charcoal grill 30 min

  Grill over charcoal, keeping the grill 15 cm above the meat, for 20 minutes, flipping every 4 minutes as the lemongrass sticks to the skin and burns easily.