Char-broiled Lemongrass Chicken Roll Recipe

Prep and marinade

Trim excess fat from the chicken thighs and, if desired, butterfly or pound to an even 1/2-inch thickness for predictable cooking. Place the chicken in a bowl or zip-top bag.

In a small bowl, combine minced lemongrass, garlic, shallot, light soy sauce, fish sauce, brown sugar, vegetable oil, lime juice, ground black pepper, kosher salt and sliced red chili. Stir or whisk until sugar dissolves and the mixture is well combined.

Pour the marinade over the chicken making sure each piece is well coated. Cover and refrigerate for at least 1 hour and up to 6 hours (overnight will intensify flavor but can break down texture due to the acidic lime and fish sauce).

Preheat and prepare grill

Preheat a charcoal or gas grill to medium-high (about 425–475°F / 220–245°C). If using a grill pan on the stovetop, heat it over medium-high heat and brush with a little vegetable oil to prevent sticking.

Remove chicken from the marinade and let excess drip off. Reserve marinade for brushing if you plan to baste during cooking (optionally, boil reserved marinade for 2 minutes to sanitize before using as baste). Lightly brush the grill grates with oil.

Place the chicken on the hot grill and cook 3–5 minutes per side, depending on thickness, until char marks form and internal temperature reaches 165°F (74°C). If using whole thighs, cook slightly longer and monitor temperature closely. Avoid moving too much so char develops. If you want extra smoky char, move chicken briefly to direct flame for final 30–45 seconds each side.

Transfer cooked chicken to a cutting board and let rest 5 minutes. Slice the chicken thinly across the grain into strips about 1/2-inch wide for rolling.

Prepare wrappers and fillings

If using rice paper wrappers: fill a wide shallow dish with warm water. Dip one wrapper for 8–12 seconds until just flexible but not overly soft, then lay on a clean damp towel or parchment. If using flatbreads, warm briefly so they are pliable. Place a lettuce leaf in the center of each wrapper or flatbread.

On top of the lettuce leaf, arrange 3–4 slices of char-broiled lemongrass chicken, a small handful (about 2 tablespoons) of pickled carrots and daikon, a tablespoon of cucumber julienne, a few cilantro and mint leaves, and a sprinkle of crushed peanuts.

Fold the bottom of the wrapper up over the fillings, fold the sides in, then roll tightly to close, forming a compact roll. For flatbreads, roll similarly and tuck in the ends. Repeat to make 6 rolls.

Sauce and garnish

Serve rolls with sweet chili dipping sauce. Optionally mix sriracha into half the sauce for a spicy dip. Garnish the platter with additional cilantro, mint, lime wedges, and extra crushed peanuts.

Serve immediately while chicken is warm for best texture. If storing, keep chicken separate from wrappers and fillings: refrigerate cooked chicken in an airtight container up to 3 days, and assemble rolls just before serving to prevent sogginess.