Lemongrass-Honey Grilled Chicken Rice Plate

By Sprig Originals ✓ · cooked up in Sprig

Vietnamese rice-plate dinner built for weeknights: chicken thighs marinated in lemongrass, garlic, fish sauce and honey, seared hard until the edges caramelize, then piled onto jasmine rice with carrot-daikon pickles, cucumber and a bright bowl of nuoc cham. Everything comes together in under 40 minutes and holds beautifully in containers for four days of lunches.

Ingredients

• 2 lb boneless, skinless chicken thighs (about 8)
• 2 stalks fresh lemongrass, tough outer layers removed
• 4 cloves garlic, grated
• 2 tbsp fish sauce
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp neutral oil, plus more for the pan
• 1 tsp toasted sesame oil
• 1/2 tsp black pepper
• 1 tbsp light brown sugar
• 1 small shallot, grated

• 1 large carrot, julienned or coarsely grated
• 6 oz daikon radish, julienned (or 1 more carrot)
• 1/3 cup distilled white vinegar or rice vinegar
• 3 tbsp granulated sugar
• 1/2 tsp kosher salt
• 1/3 cup warm water

• 3 tbsp fish sauce
• 3 tbsp granulated sugar
• 1/4 cup warm water
• 3 tbsp fresh lime juice
• 1 clove garlic, finely minced
• 1 Thai chile or red jalapeño, thinly sliced

• 2 cups jasmine rice, rinsed until water runs clear
• 2 1/2 cups water
• 1/2 tsp kosher salt
• 1 English cucumber, sliced into half-moons
• 2 scallions, thinly sliced
• 1/2 cup cilantro and mint leaves, loosely packed
• 2 tbsp fried shallots (store-bought)
• 1 lime, cut into wedges

Instructions

1. Start the rice first: combine the rinsed jasmine rice, 2 1/2 cups water and 1/2 teaspoon salt in a saucepan. Bring to a boil over high heat, then cover, reduce to the lowest heat and cook 15 minutes. Turn off the heat and let it steam, lid on, until you're ready to plate.
2. Make the marinade: mince the lemongrass very finely (use only the pale bottom 4–5 inches of each stalk) — you want about 3 tablespoons. In a bowl, whisk the lemongrass with the grated garlic and shallot, 2 tablespoons fish sauce, honey, soy sauce, 1 tablespoon neutral oil, sesame oil, brown sugar and black pepper.
3. Pat the chicken thighs very dry and, if any are thicker than about 3/4 inch, open them out or pound lightly so they cook evenly. Add them to the marinade and turn to coat well. Let sit at room temperature for at least 15 minutes while you prep everything else (or refrigerate up to 24 hours).
4. Pickles: in a jar or bowl, stir together the vinegar, 3 tablespoons sugar, 1/2 teaspoon salt and 1/3 cup warm water until dissolved. Add the carrot and daikon, press down to submerge, and let sit at least 15 minutes, stirring once or twice.
5. Nuoc cham: whisk 3 tablespoons fish sauce, 3 tablespoons sugar and 1/4 cup warm water until the sugar dissolves, then stir in the lime juice, minced garlic and sliced chile. Taste — it should be sharp, salty and just sweet; add a splash more water if it's too intense.
6. Cook the chicken: heat a large cast-iron or heavy nonstick skillet over medium-high with 1 tablespoon oil until it just shimmers. Shake most of the loose lemongrass bits off each thigh (they scorch) and lay the chicken in the pan smooth side down without crowding — work in two batches. Cook undisturbed 5–6 minutes until deeply caramelized, then flip and cook 4–5 minutes more, until the thickest part reads 175°F. On an outdoor grill, cook over direct medium-high heat for the same times, lid open.
7. Transfer the chicken to a board and rest 5 minutes; it will keep browning slightly from residual heat. Meanwhile, scrape the leftover marinade into the hot pan with 2 tablespoons water and let it bubble for 45 seconds into a quick glaze, then brush it over the chicken. Slice the thighs crosswise into 1/2-inch strips.
8. Fluff the rice with a fork and divide among four bowls or meal-prep containers. Top each with sliced chicken, a drained mound of carrot-daikon pickles, cucumber half-moons, scallions, cilantro and mint, and a shower of fried shallots. Serve with lime wedges and a small cup of nuoc cham to pour over at the table.

Chef's tips

Nutrition (per serving, estimated)

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