Ingredients
2 tbsp rice bran oil
2 tbsp finely chopped lemongrass
1 tbsp lemon juice
½ tsp SIDS CRAZY SALT
2 tsp soy sauce
2 tsp brown sugar
2 tsp minced garlic
1 tsp fish sauce
1 kg chicken thighs, pounded to even thickness
Lettuce, for garnish
Cucumber, for garnish
Bean sprouts, for garnish
Mint, for garnish
Ground peanuts, for garnish
Directions
Mix oil, lemongrass, lemon juice, SIDS CRAZY SALT, soy sauce, brown sugar, garlic and fish sauce together in a mixing bowl until the sugar is dissolved then add chicken and turn to coat in the marinade. Marinate chicken in the refrigerator for 20 minutes to 1 hour.
Preheat grill for medium heat and lightly oil the grate.
Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade or reduce down over a low heat to use as a dressing.
Grill chicken until no longer pink in the centre and the juices run clear, 3-5 minutes per side. An instant-read thermometer inserted into the centre should read at least 74°C.
Garnish with lettuce, cucumber, bean sprouts, mint and ground peanuts.
