Lemongrass-Grilled Chicken

• 2 stalks of fresh lemongrass, tender inner bulb only, minced
• 2 tablespoons minced fresh ginger
• 2 jalapenos, seeded and minced
• 2 garlic cloves, minced
• 1/4 cup light brown sugar
• 1/4 cup Asian fish sauce
• 2 tablespoons vegetable oil, plus more for brushing
• 8 skinless, boneless chicken breasts halves (about 6 ounces each), butterflied
• Steamed white rice, lime wedges and chopped cilantro, for serving

1. In a mortar, pound the lemongrass with the ginger, jalapenos and garlic, then add the brown sugar and pound to a paste.
2. Stir in the fish sauce and the 2 tablespoons of oil.
3. Rub the paste all over the chicken and refrigerate for at least 2 hours or up to 6 hours.
4. Light a grill or preheat a grill pan.
5. Brush the chicken with oil and grill over high heat, turning once, until lightly charred outside and cooked through, about 5 minutes.
6. Serve with rice, lime wedges and chopped cilantro.

stalks of fresh lemongrass, fresh ginger, jalapenos, garlic, light brown sugar, fish sauce, vegetable oil, skinless, white rice

Taken from www.foodandwine.com/recipes/lemongrass-grilled-chicken (may not work)