Thai-Style Grilled Chicken

with grilled eggplant and peppers / rice

Make marinade - Grate the garlic and lemongrass with a microplane (or finely chop). Finely chop cilantro leaves. Whisk together garlic, lemongrass, cilantro, soy sauce, fish sauce, cooking oil (portion for the chicken), and sugar (portion for the chicken). (Note: You can also combine all of the ingredients in a food processor or blender and pulse until evenly chopped.) (Can be done up to 5 days ahead)

Marinate chicken - (If prepping right before cooking, get grill heating while chicken marinates.) Combine chicken and marinade. Tenderize with a fork. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)

Rice - (Skip if made ahead for Monday.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

Make Sweet Thai Chili Sauce - (Skip if made ahead for Monday.) Combine vinegar, first part of water, sugar (portion for sauce), and chili garlic sauce in a small saucepan over medium-high heat. Boil until sugar has dissolved, 1 to 2 minutes. In a separate bowl, whisk together second part of water and cornstarch. Pour water-cornstarch mixture into sauce and continue cooking for 4 to 6 minutes more until very thick. (Can be done up to 5 days ahead)

Bell peppers / Eggplants - Slice peppers and eggplants into strips (keep them a size that won’t fall through the grates of the grill). (Can be done up to 5 days ahead)

Limes - Slice into wedges. 

Preheat grill to 400F / 204C degrees, keeping one section on higher heat and another section on lower heat. Clean and brush grates with some oil.

Sear chicken for 2 to 3 minutes on each side and transfer to lower heat. Season it with some salt and pepper as it cooks. Cook until internal temperature reaches 165F / 74C degrees, 8 to 12 minutes more.

Toss bell peppers and eggplants with oil (portion for vegetables) and some salt and pepper. Sear over direct heat until tender, moving to indirect heat if they start to blacken before they are tender.

When chicken is done cooking, remove from grill and let rest for 5 minutes before serving. 

If rice was made ahead, reheat in the microwave.

Serve chicken and vegetables over rice with Sweet Thai Chili sauce on the side for dipping or drizzling over top. Serve lime wedges on the side to squeeze over the dish. Enjoy!