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