Keto Grilled Chicken with Lemongrass and Thai Asparagus

1Prepare the lemongrass marinade: In a medium bowl, combine the minced lemongrass, minced garlic (4 cloves), grated ginger (1 inch), sliced red chili (1), fish sauce (2 tbsp), lime juice (1 tbsp), olive oil (1 tbsp), and black pepper (½ tsp). Mix well.

2Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

3Preheat your grill to medium-high heat (around 200-220°C). Lightly oil the grill grates.

4Remove chicken from the marinade, letting any excess drip off. Grill the chicken thighs for 5-7 minutes per side, or until cooked through and internal temperature reaches 74°C (165°F). Set aside to rest for 5 minutes.

5While the chicken is grilling or resting, prepare the Thai asparagus (500 g). Heat 1 tablespoon of olive oil (1 tbsp) in a large skillet or wok over medium-high heat.

6Add the minced garlic (4 cloves) and red chili (1) flakes (if using) to the skillet and sauté for 30 seconds until fragrant.

7Add the trimmed Thai asparagus (500 g) to the skillet. Sauté for 3-5 minutes, stirring occasionally, until the asparagus is tender-crisp. Season with salt and black pepper (½ tsp) to taste.

8Slice the rested grilled chicken into desired portions.

9Arrange the grilled chicken and sautéed Thai asparagus (500 g) on serving plates. Garnish generously with sliced green onions (2 tbsp) and chopped Japanese parsley.

10Serve immediately and enjoy this keto-friendly, flavorful meal.