Grilled Lemongrass Chicken with Ginger Zucchini and Rice

Ingredients

• 1.5 pounds boneless, skin-on chicken thighs
• 3 stalks fresh lemongrass, white parts finely minced
• 3 tablespoons fish sauce
• 2 tablespoons brown sugar
• 2 tablespoons neutral oil
• 3 medium zucchini, sliced into half-moons
• 2 tablespoons fresh ginger, peeled and julienned
• 2 cups jasmine rice, rinsed

Method

1. 1Combine the minced lemongrass, fish sauce, sugar, and one tablespoon of oil in a bowl to create the marinade.
2. 2Toss the chicken thighs in the marinade and refrigerate for at least 60 minutes.
3. 3Steam the jasmine rice according to package instructions while the chicken marinates.
4. 4Preheat your grill to medium-high heat and clean the grates thoroughly.
5. 5Place the chicken skin-side down on the grill for 6 to 8 minutes until deeply charred and crispy.
6. 6Flip the chicken and cook for another 5 minutes until the internal temperature reaches 165 degrees.
7. 7Heat the remaining oil in a skillet over high heat and toss in the ginger and zucchini.
8. 8Sauté the zucchini for 4 minutes until tender-crisp and bright green before serving alongside the grilled chicken and rice.

Nutrition per serving