Lemongrass grilled chicken

2pounds boneless,skinless chicken thighs

Marinade:

2 tablespoons minced lemongrass stalks

2cloves minced garlic

1 tablespoon minced fresh ginger

stems of a small bunch of cilantro minced

1/4 cup fish sauce

2 tablespoons light soya sauce

2 tablespoons packed brown sugar

shake pepper flakes

instead of mincing separately, chop tender parts of lemongrass stalks into small pieces, add all other ingredients and chop in food processor. Add chicken pieces, two tablespoons oil and let marinate overnight or at least two hours. Place chicken pieces on rack and broil under high heat, turning once until browned and cooked. Do not cook until meat dries out. 

Chicken thighs cab be cut into half lengthwise and  skewered to make brochettes for a different presentation. May also be cooked on a bbq grill. 

Serve with pad Thai noodles and a salad.