Vietnamese Grilled Chicken
Ingredients
- 2 lb boneless skinless chicken thighs
Marinade:
- 4 tbsp lime juice
- 5 tbsp soy sauce
- 2tbsp fish sauce
- 5 tbsp dark brown sugar
- 5 garlic cloves, finely minced
- 2 tbsp finely grated fresh ginger root
- 2 tbsp turmeric
- tbsp finely minced cilantro
Scallion oil:
- 2 tbsp neutral cooking oil
- 4-5 stalks scallion, finely chopped
- 1/4 tsp salt
- 1/2 tsp sugar
Instructions
- Combine chicken and marinade. Mix well and refrigerate at least 24 hours.
- In a lightly oiled pan, grill the chicken over high heat for about 5 minutes, uncovered.
- Meanwhile, gently heat the 2tbsp neutral oil in a separate pan until it starts to shimmer (250-275 degrees F).
- In a bowl, pour the heated oil over scallions, and let them gently cook. Season with the salt and sugar to taste.
- Lower heat on chicken to medium, turn over, and continue cooking covered, for about 10 minutes or until cooked through.
- Plate and garnish with scallions. Serve with rice, fried eggs, and fish sauce.