- 3 lemongrass stalks, chopped
- 2 cloves garlic, chopped
- ¼ cup oil
- ½ cup oyster sauce
- 2 red chili peppers, diced
- 6 chicken thighs
- Water, as needed to adjust consistency
- Cilantro and additional chilis, for garnish
Create a lemongrass paste by combining the chopped lemongrass, garlic, and oil in a food processor, blender, or mortar and pestle. Add water, little bits at a time if needed, to aid in pureeing.
In a bowl or zipper-seal bag, combine the lemongrass paste with the remaining marinade ingredients.
Toss the chicken thighs in the marinade to coat. Marinate the chicken in the refrigerator for 1 to 2 hours. Preheat a barbecue grill or grill pan.
Place the marinated chicken onto the preheated grill, presentation side down. Turn over halfway through cooking to cook the other side.
Garnish with cilantro and additional chilis, and serve.
RECIPE AND PHOTOGRAPH BY KRISTEL MATOUSEK