Grilled Cilantro Lemongrass Chicken
For the Marinade:
Juice of 4 limes
1 tablespoon of salt
1 teaspoon of Black pepper
1 stalk of lemongrass chopped finely
1/2 cup of olive oil
4 tablespoons of Green Mojo Cilantro Caper Sauce
1 1/2 lb of chicken thighs
Garnish: Cilantro, lime and basil
In a bowl mix the marinade: Add the Green Mojo, the lime juice, salt, lemongrass, pepper and olive oil. Save about 3 tablespoons of the marinade to drizzle on top right after it comes from the grill. Add chicken and marinade for about 5 hours or overnight.
Remove chicken from the fridge and let it sit at room temperature for about 30 min before grilling. It will cook more evenly when is not refrigerator cold.
Grill for about 7-10 minutes per side and while is hot add the saved marinade and drizzle on top.
Serve garnished with limes, basil and cilantro leaves.
Recipe notes: Lemongrass can be hard to find but Whole Foods, Sprouts, or Lazy Acres of any Asian markets.
Trim Lemongrass. Trim the end off of the lemongrass and remove the tough outer husks – about 2-3 layers until you reach layers where the bottom is white and tender.
Chop lemongrass. Chop the white bottom section of lemongrass up until it gets tough – about the bottom third/5” of the lemongrass stalk.
Chop some more. After chopping the lemongrass off the stalk- chop some more so it’s chopped and not left in round sections. You don’t need to worry about finely dicing though because we want the pieces large enough to pick out once cooked if needed. I didn’t have to do this as all my lemongrass came off as I cooked my chicken.