Thai-Style Grilled Chicken with Lemongrass-Kumquat Chutney | Emerils.com

Ingredients

• 1/3 cup freshly squeezed lime juice
• 1/3 cup brown rice vinegar
• ¼ cup plus 1 teaspoon granulated sugar
• 2 stalks lemongrass, trimmed, smashed, and finely chopped
• 5 Kaffir lime leaves, chopped or finely sliced
• 2 tablespoons plus 2 teaspoons grapeseed or canola oil
• 2 shallots, minced
• 1-inch piece fresh ginger, peeled and minced
• ½ pound kumquats, thinly sliced crosswise (seeds removed)** see Note
• 1 red Thai chile, thinly sliced crosswise
• 1 teaspoon kosher salt
• 2 pounds skinless boneless chicken thighs (about 6 thighs)
• 1/2 cup finely chopped cilantro or cilantro stems
• 3 tablespoons minced garlic
• ½ teaspoon crushed red pepper
• 1 tablespoon palm sugar or light brown sugar
• 3 tablespoons Thai or Vietnamese fish sauce
• Sticky rice or rice noodles, for serving
• Cilantro sprigs, for serving