Sweet and Spicy Grilled Chicken Thighs

Using a Microplane, finely grate 2 lemongrass stalks, trimmed, tough outer layers removed, 1 serrano chile (seeds and all), 3 garlic cloves, and 1 1" piece ginger, peeled into a medium bowl. (Alternatively, you can chop very finely, then mash to a paste using the side of your knife.) Add 1 Tbsp. dark brown sugar, 1 Tbsp. extra-virgin olive oil, 1 Tbsp. fish sauce, and 1 Tbsp. soy sauce and mix well.

Season 1¼ lb. skinless, boneless chicken thighs with kosher salt and add to bowl with marinade. Turn as needed to coat completely. Marinate at least 10 minutes and up to 2 hours.

Prepare a grill for high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side); oil grill grate. Grill chicken over hottest part of grill, moving to cooler zone as needed if browning too fast, until well browned, about 5 minutes per side. Transfer to a cutting board and let rest 10 minutes before slicing.

Transfer sliced chicken pieces to a platter and top with 2 scallions, thinly sliced and ½ cup cilantro leaves with tender stems. Sprinkle with sesame seeds and serve with lime wedges for squeezing over. Editor’s note: This recipe was first printed in our August 2019 issues. Head this way for more great grilling recipes, like bbq chicken with crispy skin, lemon and black pepper chicken with a honeyed glaze, and all our favorite grilled chicken recipes →