Vietnamese Lemongrass Grilled Chicken with Vermicelli Noodle Salad

Ingredients

• 1.5 pounds boneless, skinless chicken thighs, trimmed of excess fat
• 3 stalks lemongrass, tender white part only, minced
• 4 cloves garlic, minced
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 2 tablespoons lime juice
• 8 ounces vermicelli rice noodles
• 2 medium carrots, julienned
• 1 medium cucumber, julienned
• 1 cup mint leaves, chopped
• 1 cup cilantro, chopped
• 1/2 cup roasted peanuts, chopped
• 1/2 cup nuoc cham dressing

Instructions

1. 1

   In a large bowl, combine the chicken thighs, lemongrass, garlic, fish sauce, brown sugar, and lime juice. Marinate for at least 30 minutes, up to 4 hours.

2. 2

   Grill the chicken thighs over medium-high heat for 5-7 minutes per side, or until cooked through.