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Whisk soy sauce, fish sauce, brown sugar, cilantro, sesame oil, ginger, Sriracha, garlic, lime juice, and lemongrass paste together in a bowl.
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Put chicken thighs in a resealable plastic bag, pour marinade over chicken and marinate for 2 hours or overnight for an even better flavor.
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Preheat the grill to medium-high heat and oil the grate.
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Remove chicken thighs from marinade, discarding marinade.
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Grill chicken thighs until they are no longer pink in the center and juices run clear, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Remove from grill and allow to rest for a few minutes before serving.
Tips
You can find lemongrass paste in the refrigerated section of the produce department at your grocery store.
If you like a sauce with the chicken thighs, bring the marinade to a boil in a saucepan and thicken with a cornstarch slurry (equal amounts cornstarch and water).
Editor’s Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.