Keto Grilled Chicken with Lemongrass and Thai Asparagus

1.Prepare the lemongrass marinade: In a medium bowl, combine the minced lemongrass, minced garlic, grated ginger, sliced red chili, fish sauce, lime juice, olive oil, and black pepper. Mix well.

2.Add 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.

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

4.Remove 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.

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

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

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

8.Slice the rested grilled chicken into desired portions.

9.Arrange the grilled chicken and sautéed Thai asparagus on serving plates. Garnish generously with sliced green onions and chopped Japanese parsley.

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