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Gregory Gourdet’s Favorite Grilled Chicken

Step 1 of 8 · Recipe makes 8 portions

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In a blender, combine the avocado oil, fish sauce, 1 tablespoon of the kosher salt, the lemongrass, cilantro stems and lower leaves, palm sugar, black peppercorns, coconut aminos, coriander, garlic, and chiles. Blend to a coarse puree, about 2 minutes.

For this step

¾ cup avocado oil

½ cup Red Boat fish sauce

¼ cup finely chopped palm sugar or coconut sugar

¼ cup black peppercorns

3 tablespoons coconut aminos