Vietnamese Lemongrass Chicken

Ingredients:

1kg chicken thigh boneless ~ skinless

Marinade

1/4 medium onion

3 garlic

1" ginger

3 lemongrass

1-2 fresh chili ~ deseeded

4 tbsp fish sauce

1 tbsp lemon juice

2 tbsp light soy sauce

5 tbsp brown sugar

1/2 tsp black pepper

Dipping Sauce

1 fresh chili

2 tbsp fish sauce

2 tbsp lemon juice

2 tbsp vinegar

2 tbsp sugar

Directions/Instruction:

1. Add the onion, garlic, ginger, lemongrass, and chili in a processor. Finely chop them and set them aside.
2. Combine the fish sauce, lemon juice, soy sauce, sugar, and black pepper in a large bowl.  Then, add the finely chopped ingredients.  Mix until well combined and until the sugar has dissolved.
3. Add the chicken to the marinade sauce. Mix until all the chicken pieces are well-coated. Cover the meat and marinate it in the fridge for 2 hours.
4. Preheat the grill to 390 degrees F. In three batches, grill the chicken covered and uncovered until cooked through, about 15 minutes per batch. Turn over every 5 minutes, and adjust the heat as needed.
5. To prepare the dipping sauce, chop and pound the chili until finely minced.  Transfer into a small bowl.
6. Add the fish sauce, lemon juice, vinegar, and sugar to the bowl. Mix until the sugar dissolves. Serve the chicken with the dipping sauce.