Lemongrass Cha Grilled Chicken Thighs
Ingredients
- 4 bone in, skin on chicken thighs
- ¼ cup Mama Teav's Cha Sauce Lemongrass Lime Leaf, plus more for basting
- Assorted vegetables (carrot, bell pepper, zucchini, or eggplant)
- Oil and salt, for the vegetables
- Lime, for finishing
Mama Teav ran everything through a fifteen dollar toaster oven from Home Depot. This was years before air fryers existed, back when that little box was just the thing you cooked protein in if you didn't want to deal with a full oven. It wasn't fancy. The dial only sort of matched the actual temperature, and you had to check things constantly because it ran hot in some spots and barely warm in others. But it worked, and it's what cooked chicken thighs in that kitchen for years.
Steps
Marinate the chicken in Cha Sauce Lemongrass Lime Leaf for at least 30 minutes.
Toss the vegetables in oil and salt and lay them down as a base to roast the chicken on.
Brush the thighs with sauce and let them go in a hot oven 375 or 400, checking earlier than you'd think since a small, cheap appliance runs unevenly compared to a real one.
Baste again halfway through so a second layer of Cha Sauce can coat and carmelize.
Finish with a squeeze of lime before serving.
By the time they're done, the skin's tight and a little blistered, sticky enough to pull at your fingers, with that same smell that used to mean dinner was close.
