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In a pestle and mortar (you can use a food processor if you don’t have one), crush the lemongrass, garlic, ginger, red Thai chili pepper and 1 tsp of kosher salt until a paste forms.
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Mix paste with fish sauce, red wine vinegar, coconut aminos, salt and pepper.
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Place chicken in a large ziplock bag and pour marinade over the chicken making sure it’s all coated. Marinate chicken in the refrigerator for at least one hour to overnight.
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Cook chicken using your preferred method: roasted, grilled or fried. I usually roast mine for 25-30 minutes in a 400F oven.