Grilled Lemongrass Chicken

For the lemongrass chicken

• ▢ 2 tablespoons minced shallot
• ▢ 2 tablespoons gluten-free tamari or soy sauce
• ▢ 1 1/2 tablespoons granulated sugar
• ▢ 1 1/2 tablespoons Asian fish sauce
• ▢ 1 fat or 2 thin (1 oz) lemongrass stalks peeled and minced*, or 2 teaspoons grated lemon zest
• ▢ 1 tablespoon vegetable oil
• ▢ 1/2 teaspoon Asian chile sauce (such as sambal oelek or Sriracha)
• ▢ 1/2 teaspoon kosher salt
• ▢ 1 1/2 pounds skinless, boneless chicken thighs

For the ginger rice

• ▢ 1 1/2 tablespoons fresh ginger minced
• ▢ 1/8 teaspoon kosher salt
• ▢ 1 cup uncooked brown basmati or jasmine rice
• ▢ 2 teaspoons gluten-free tamari or soy sauce
• ▢ Chopped scallions for garnish

Make the chicken

• In a medium bowl, mix the shallot, 2 tablespoons tamari, sugar, fish sauce, lemongrass, oil, chile sauce, and salt. Cut any excess fat from the chicken. Add the chicken to the bowl and toss to coat. Let the chicken marinate while preparing the rice.

Make the ginger rice

• In a small saucepan, bring 1 1/2 cups water, the ginger, and salt to a boil. Add the rice and return to a boil. Reduce the heat to low, cover, and cook until tender, 15 to 30 minutes. Turn off the heat and let stand at least 5 minutes. Fluff the rice with a fork, then mix in the tamari.
• Meanwhile, prepare a grill for direct-heat cooking over high heat. Clean and oil the grill grates.
• Remove the chicken from the marinade and add to the grill rack, cover, and cook until springy to the touch and cooked through, with an internal temperature of 165°F (74°C), 4 to 7 minutes per side.
• Divvy the rice among 4 warmed plates. Top with the chicken, sprinkle with scallions, and serve immediately.

*How do I mince lemongrass?