Lemongrass Chicken Thighs

• 3 lbs Boneless, skinless, chicken thighs

2 tbsp Ginger, roughly chopped

6-8 Garlic cloves, peeled

1 (5-inch) piece Lemongrass

2 tbsp Honey

1/4 cup Neutral oil, like vegetable oil

1 tbsp Kosher salt

Sriracha-Brown Sugar Sauce

• 1/4 cup Brown sugar, packed
• 1/4 cup Tamari, or soy sauce
• 2 tbsp Rice vinegar
• 1 tsp Sriracha
• 1/2 tsp Sesame oil
• 1 tsp Ginger, minced
• 1 tbsp Garlic, minced

Scallion Oil

• 1 bunch Scallions, chopped
• 2 tsp Ginger, minced
• 2 tsp Garlic, minced
• 1 tbsp Tamari or soy sauce
• 1 tbsp Rice vinegar
• 1 tbsp Fish sauce
• 2 tbsp Neutral oil, like vegetable oil

1. In a small food processor, blend all the ingredients for the lemongrass paste: 2 tablespoons Ginger, roughly chopped
2. 6-8 garlic cloves, lemongrass, honey, 2 tablespoons vegetable oil and 1 tablespoon kosher salt.
3. In a large bowl toss the chicken thighs with the lemongrass paste until they’re well-coated.
4. Heat the remaining oil in a large skillet set on medium heat. Cook the chicken in two batches so as not to overcrowd the pan. Place half the chicken thighs in the hot skillet and leave undisturbed for five minutes. Then, flip the chicken pieces and cook until the chicken is cooked through, about eight more minutes. Repeat with remaining chicken thighs. Check for doneness with an instant read thermometer, they are ready when the internet temperature reaches 165°F.
5. While the chicken is cooking, combine all of the ingredients for the sriracha-brown sugar sauce in a sauce pan set over medium heat. Bring to a simmer, and cook until the sauce thickens slightly—about ten minutes—then remove it from the heat. The sauce will continue to thicken as it cools.
6. In a small bowl, whisk together all of the ingredients for the scallion oil.
7. Serve the chicken drizzled with sriracha-brown sugar sauce and scallion oil.