Still doing the Whole 30 challenge…
In an effort to “fun up” our night’s protein, I came up with this recipe out of what I had in our fridge and pantry. Admittedly, I didn’t have time to meal plan or go to the store this week.
- Chicken thighs (boneless and skinless)
- 1 tbsp. of fish sauce
- 2 tbsp. of minced lemongrass (or lemongrass paste)
- 1 tbsp. of grated ginger (or ginger paste)
- 1 tbsp. of olive oil for the marinade, 1 tbsp. of olive oil for the grill or griddle
- Juice from 1 lime
- Salt and pepper to taste
Step 1: Mix half of the oil, fish sauce, ginger, lemongraas, salt and pepper in a bowl.
Step 2: Marinate chicken for 10-30 minutes.
Step 3: Cook on the grill or griddle on medium high after greasing the pan or grill with oil. While cooking, squeeze lime juice on both sides.
Serve with any veggies. We did roasted zucchini, and grilled onions and peppers.