Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the marinade paste by pounding or blending 4 garlic cloves, 1 inch of fresh ginger, 1 lemongrass stalk, 2 shallots, and 1 teaspoon of white peppercorns until a fine paste forms.

2. 2

   In a large bowl, combine the paste with 2 tablespoons of gochujang, 3 tablespoons of fish sauce, 2 tablespoons of palm sugar, and 1 tablespoon of lime juice, mixing well.

3. 3

   Add 1.5 pounds of boneless, skin-on chicken thighs to the marinade, ensuring each piece is fully coated, then cover and refrigerate for at least 4 hours or overnight.

4. 4

   Preheat a charcoal grill to medium-high heat, then lightly oil the grill grates with 1 tablespoon of vegetable oil.

5. 5

   Place the marinated chicken thighs skin-side down on the hot grill, cooking for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the skin is charred and crispy.

6. 6

   Remove the grilled chicken from the charcoal grill and let it rest for 5 minutes before slicing against the grain into serving pieces.

7. 7

   Garnish the sliced chicken with 0.25 cup of fresh cilantro leaves before serving hot with sticky rice or a fresh salad.