I’ve wrestled a lot with whether or not I should continue the blog. It’s been almost a year since I’ve published new content. Life gets in the way, and sometimes I don’t even have time to try a new recipe, let alone photograph and write about it. Ultimately, I decided to only post when I get inspired and motivated. Blogging is not my main source of income, and I want to enjoy it instead of feeling like it’s a burden to keep up.
With that being said, this is a recipe that I managed to develop and tweak. It’s a very easy recipe – just throw the ingredients together in the morning, and let it marinade all day. They cook up quickly on the grill, and pair easily with any number of sides. I’ve used both fresh lemongrass and lemongrass paste. I used the version with the paste in this recipe, as it is more easily accessible for people, especially if you do not live close to an Asian grocery. This dish has become a staple in our house, and even my picky son eats them up.
- Combine marinade ingredients in a bowl. Stir to dissolve the sugar. Place chicken thighs in a zipper-seal bag and pour the marinade over them. Remove as much air out of the bag and seal. Move the chicken around inside the bag to evenly distribute the marinade. Chill for 4-8 hours.
- Heat grill to medium-high. Remove chicken from the bag, discard the extra marinade. Grill until the internal temperature of the chicken reaches 165°F, about 6-7 minutes on each side. Remove from the grill and garnish with cilantro.