INGREDIENTS: Tbsp : Tablespoon Ts : Teaspoon
- 4 chicken thighs
- 1½ tsp white peppercorns
- 2 tsp toasted coriander seeds
- 1 stalk lemongrass, bottom half only, thinly sliced
- 5 cloves garlic
- 3 Tbsp soy sauce
- 3 Tbsp fish sauce
- 1 Tbsp black soy sauce (or another kind of dark soy sauce)
- 1 Tbsp sugar
- ½ cup water
- 2 Tbsp vegetable oil
Grind white peppercorns and coriander seeds into a powder using a mortar and pestle or a coffee grinder. When fine, add lemongrass and garlic and grind until fine. Transfer into a bowl and add all remaining marinade ingredients; stir to dissolve the sugar.
Trim off excess skin from thighs, if any. Add chicken to a zip-top bag or a casserole dish and pour the marinade over, making sure all the pieces are well coated. Marinade at least 2 hours or overnight, stir the chicken or flip the bag halfway through to ensure even marinating.
In a pan with a bit of oil, grill over medium to medium high heat, 1.5 – 2 minutes per side.