Chardonnay California

Main Entree

Thai Grilled Chicken

Thai Grilled Chicken


16 boneless chicken thighs
8 stalks of lemongrass, cleaned and coarsely chopped
12 green onions, coarsely chopped
1/2 cup Thai fish sauce
2/3 cup sugar
1/2 cup raw peanuts, deep fried and coarsely chopped
3 tablespoons sugar
1 teaspoon salt
8 green onions, thinly sliced


Make the marinade by adding lemon grass (use only bottom 1/3) and green onion to food processor and finely chop. Add fish sauce and sugar and stir to dissolve. Marinate thighs at least three hours and then grill over your favorite hardwood fire until done. Garnish with green onions and peanuts that have been tossed with the sugar and salt. Serves 8 as an entrée.

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