Grilled Lemongrass Chicken Thighs Recipe

In this pared-back version of Vietnamese-style lemongrass chicken, a blender nuoc cham does double duty as both a flavorful marinade and a final dressing. The blender makes quick work of fibrous, woody lemongrass, decimating it to a fine purée and justifying the use of heavy machinery in an otherwise simple recipe. Serve this atop rice noodles or steamed rice. Or for a lovely lunch, split a warmed hoagie roll in half and spread with butter or mayonnaise mixed with a spoonful of oyster sauce. Build the sandwich with cold or room-temperature grilled chicken, ribbons of carrot and cucumber, more cilantro, and some hot sauce, such as sriracha. Lacking a grill? Cook the marinated chicken under the broiler until charred in spots instead.