Grilled Lemongrass Chicken

By Leite's Culinaria

Ingredients

2 tablespoons minced shallot
2 tablespoons gluten-free tamari or soy sauce
1 1/2 tablespoons granulated sugar
1 1/2 tablespoons Asian fish sauce
1 fat or 2 thin (1 oz) lemongrass stalks (peeled and minced*, or 2 teaspoons grated lemon zest, preferably organic)
1 tablespoon mild vegetable oil
1/2 teaspoon Asian chile sauce
1/2 teaspoon kosher salt
1 1/2 pounds skinless, boneless chicken thighs
1 1/2 cups water
1 1/2 tablespoons fresh ginger (minced)
1/8 teaspoon kosher salt
1 cup uncooked brown basmati or jasmine rice
2 teaspoons gluten-free tamari or soy sauce
Chopped scallions (for garnish)

Prep Time30mins
Cook Time15mins
Servings4

Instructions

Prepare the lemongrass chicken

In a medium bowl, mix the shallot, tamari, sugar, fish sauce, lemongrass, oil, chile sauce, and salt. Cut any excess fat from the chicken. Add the chicken to the bowl and toss to coat. Let the chicken marinate while preparing the rice.

Make the ginger rice

In a small saucepan, bring water, ginger, and salt to a boil. Add the rice and return to a boil. Reduce the heat to low, cover, and cook until tender, 15 to 30 minutes. Turn off the heat and let stand at least 5 minutes. Fluff the rice with a fork, then mix in the tamari.

Grill the lemongrass chicken

Meanwhile, prepare a grill for direct-heat cooking over high heat. Clean and oil the grill grates.

Remove the chicken from the marinade and place on the grill rack, cover, and cook until springy to the touch and cooked through, with an internal temperature of 165°F (74°C), 4 to 7 minutes per side.

Divvy the rice among 4 warmed plates. Top with the chicken, sprinkle with scallions, and serve immediately.