6 bone in skin on chicken breasts
3 tbsps minced fresh lemongrass (white part only)
2 tbsps canola oil
2 tbsps fresh lime juice
1 tbsp ground coriander
1 tbsp fish sauce
2 tbsps grated fresh ginger
1 tsp ground cumin
1 tsp ground black pepper
1 tsp Kosher salt
1 tsp white sugar
Put chicken in a large re-sealable plastic bag. Whisk together marinade ingredients and pour into bag. Seal bag and gently turn it so the marinade coats each piece of chicken. Refrigerate for 3-4 hours.
Heat grill to medium. Put chicken on the grill with the skin side up. Close the lid and cook for 15 minutes. Turn chicken over and continue grilling, until a thermometer inserted into the chicken reads 170F (about 10-15 minutes more). Remove from heat and let stand 10 minutes before serving.
Fresh lemongrass is available in larger grocery stores and Asian markets. Remove the tough outer layers and the green parts. Bruise the white inner stalks with a rolling pin or other heavy object to release the oils. Extra can be wrapped in plastic and stored in the fridge for several weeks.
Fish sauce, also known as nam pla, nuoc nam, patis and shottsuru, is a common ingredient in Southeast Asian cooking. Look for it in the Asian section of the grocery store. It will keep for months in the fridge.