we have food at home.

~ingredients:

• 6 chicken thighs, deboned 
• 2 tbsp lemongrass
• 2 tbsp garlic 
• 1 tbsp ginger
• 1 shallot 
• 2 tbsp oyster sauce
• 2 tbsp fish sauce
• 1 tbsp honey
• 1 tsp black pepper

~instructions:

1. Prepare the lemongrass by peeling off the outer layers. I usually peel off about 3-4 layers until I get a thin center that is somewhat bendy. Chop off the top half, and discard that half. With the bottom half, chop into small pieces, and roughly chop those pieces until the lemongrass is finely minced. 
2. Finely dice the shallot, and mince the garlic and ginger. 
3. In a bowl, mix together the lemongrass, garlic, ginger, shallot, oyster sauce, fish sauce, honey, and black pepper. 
4. Spoon the marinade onto each chicken thigh. 
5. Massage the marinade into each chicken thigh. I like to mix everything in one big bowl. 
6. Once the chicken is coated in the marinade, cover the bowl with saran wrap and marinate overnight for best results. If you don’t have time for this, an hour minimum will do. 
7. When you’re ready to cook, heat up a pan on medium-high heat with 1 tbsp of oil. 
8. Once the pan is hot, place the chicken skin side down. 
9. Sear the chicken, skin side down for 2 minutes until golden. Flip and continue cooking the chicken until cooked through and reaches an internal temp of 165°F, turn off the heat.
10. Serve with a veggie side, and over rice. Enjoy!