Vietnamese grilled chicken

Ingredients

• 4 bone-in skin-on chicken thighs
• 4 garlic cloves
• 1 medium white onion (150 g)
• 2 lemongrass stalks (40 g)
• 1/2 teaspoon chili flakes or 1 red chili (10 g)
• 1 tablespoon fish sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon brown sugar
• 1 tablespoon oil

Preparation

1. Pat the thighs dry with paper towels without washing them. Peel the onion and garlic, trim the woody end off the lemongrass and slice the stalks into thin rounds. 2. Put the onion, garlic, lemongrass, chili flakes or hot pepper, fish sauce, soy sauce, brown sugar and oil in the immersion blender cup. Blend in short bursts until you have a paste. 3. Toss the thighs with the paste, then put them in a resealable bag and leave it in the fridge overnight, for at least 8 hours. Shake the bag from time to time. 4. Heat the grill to medium and cook the thighs for about 30 minutes, turning them halfway through. They’re ready when browned on both sides and the juices run clear. For the oven, bake them at 200 °C for 45 minutes, until browned and cooked through. 5. Serve with noodles or steamed rice.