Our juicy grilled Lemongrass Chicken Thighs begins with a richly aromatic marinade that uses many of your pantry's oils and balsamics. The bonus? There's no need to search far and wide for fresh Lemongrass. Our small batch dry spice is all you'll need.
6 to 8 chicken thighs, boneless, skinless
(1 to 2 tbsp olive oil for grill grates)
3 tbsp Lemongrass dry spice
3 tbsp soy sauce
1/4 cup Key Lime white balsamic
3 tbsp brown sugar
2 tbsp Baklouti Chili olive oil
3 tbsp Garlic olive oil
3 tbsp Basil olive oil
2 tbs Honey Ginger balsamic
In medium bowl, whisk together all ingredients except chicken and oil for grill grates. Place mixture in ziplock bag. Pat dry chicken, then place in bag, gently pressing marinade into crevices. Place in fridge for 4 hours or overnight. Heat clean, oiled grill to medium. Grill chicken thighs undisturbed for 5 to 7 minutes per side until chicken is cooked through with an internal temperature of 165 degrees. Remove and rest for 5 minutes before slicing. Serve with drizzles of Garlic or Basil oils or both.