- Serves: 4-6 servings
- Prep Time: 1 hour-Overnight
- Cook Time: 25-30 minutes
- 2 lb. Rocky Bone-In Chicken Thighs
- 1/3 c. Fish Sauce
- 1/4 c. Vegetable Oil
- 1/4 c. Soy Sauce
- 2 tbsp. Brown Sugar, packed
- 2 tbsp. Rice Wine Vinegar
- 2 tbsp. Fresh Lemon Grass, sliced
- 3 Garlic Cloves, sliced
- Cooked White Rice & Sliced Cucumber (for serving)
Combine all marinade ingredients in a large, non-reactive bowl until mixed, then submerge chicken thighs in marinade. Cover tightly, and refrigerate for at least one hour or overnight.
When ready to cook, remove chicken from fridge; leave in marinade, and allow to come to room temperature. Preheat a grill for medium-high direct and indirect heat. When grill is hot, shake thighs gently to remove excess marinade, then place skin side-down on direct heat. Sear about 4 to 5 minutes on each side or until golden and crisp, then move to indirect heat and close cover.
Continue cooking until chicken reaches 165 degrees, about 20 to 25 minutes. Allow chicken to rest 5 to 10 minutes before serving. Chop into bite-sized pieces or serve whole over cooked white rice and fresh cucumbers.