Ingredients
Chicken
6 boneless, skinless chicken breasts or 8 boneless skinless thighs, rinsed and patted dry
Marinade:
1-2T minced garlic, or to taste
1 tsp kosher salt
1/2 tsp coarsely ground black pepper
juice from 4 limes
finely grated zest from 2 limes
Sauce
2 red hot chili peppers, seeded & finely chopped (Thai or Serrano is best)
3T dark brown sugar
2 T honey
1 12 inch stalk fresh lemon grass, hard outer leaves and most of green top removed, chopped (If you can’t find lemongrass, don’t use dry, simply add an additional whole lime)
2 whole unpeeled and coarsely chopped limes
juice of 2 additional limes
1T coarsely chopped fresh ginger
6 garlic cloves, minced (more to taste)
4 shallots. minced
1/4 c soy sauce
3T Thai fish sauce
1/2 cup minced fresh cilantro leaves(If you’re lucky enough to find a bunch with roots, add a tablespoon or two of the chopped roots to recipe)
Preparation
Chicken: Combine all marinade ingredients in a shallow glass dish, large enough to hold chicken pieces. Place chicken in marinade, coating both sides. Cover with plastic wrap and marinate for at least 30 minutes, turning once or twice. (Chicken can be marinated up to four hours) Grill as desired on gas or charcoal grill. (Chicken can also be broiled in the oven)
Sauce: In a food processor or blender, combine all ingredients & process until smooth. Chill until chicken is ready.
Serve grilled chicken with spoonfuls of cold sauce poured over it. I prefer to slice the grilled chicken breasts into slices and then spoon sauce over, but this is a matter of preference and doesn’t affect taste. Garnish with sprigs of cilantro.
