3 pounds chicken legs or any chicken parts, room temperature
1/4 cup Thai sweet soy sauce
1/4 cup fish sauce
1/4 cup freshly squeezed lime juice
2 stalks minced lemongrass (use the 6" lower half)
2 fingers ginger
8 cloves minced garlic
1 teaspoon black peppercorns, crushed or pounded


Wash the chicken very well and dry with paper towels.Make the marinade by pounding the lemon grass, ginger, garlic, and black peppercorns in a mortal and pestle, or use a food processor for this procedure. Transfer the processed mixture in a big bowl and add all the liquid ingredients.  Mix well. Set aside 1/2 of the mixture in a small bowl to be used as a dip later and use the remaining half to marinate chicken. Add the chicken and marinate overnight or for at least one hour.

Meantime, get your barbecue grill ready.  Charcoal is my favorite way to barbeque but your gas grill will do well too. If weather is bad and you can't use your barbecue.grill outside, use your oven broiler and broil for 10 minutes on each side. 

*Use the sauce/mixture you set aside earlier as dip.


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