Thai Grilled Chicken


  • 1/2 medium-sized bunch cilantro
  • 5 cloves garlic, peeled
  • 3 tablespoons light brown sugar
  • 2 tablespoons fish sauce
  • 1 tablespoon low-sodium soy sauce
  • 1 stalk lemongrass, cut into chunks
  • 1 red chili, cut into chunks
  • Juice of 1 lime
  • 12 boneless, skinless chicken thighs (about 3 pounds)
  • Lime wedges, red chili and cilantro, for serving


  1. Into a food processor, add cilantro, garlic, brown sugar, fish sauce, soy sauce, lemongrass. Puree until chunky. Rub chicken thighs with mixture. Place in a zip-top bag and marinate for at least 2 hours to overnight.
  2. Heat grill to medium-high heat.
  3. Remove chicken from marinade and grill for 5 to 6 minutes per side, until cooked through and juices run clear.
  4. Serve with cilantro, red chili slices and lime wedges.