Grilled Lemongrass Chicken
Try this Grilled Lemongrass Chicken recipe, or contribute your own.
Try this Grilled Lemongrass Chicken recipe, or contribute your own.
- 6-8 chicken thighs
- 1 tbsp fish sauce
- 3 tbsp fish sauce
- 2 stalks lemongrass
- 2 tsp cilantro (coriander) ((stems minced))
- 2-4 thai chilies
- 1 tsp coarsely ground white peppercorns ((i used â½ tsp
- 2 tbsp thai palm sugar/light brown sugar
- 2 persian/japanese cucumbers
- 1 tbsp red finger-length chilies ((minced))
- â½ thai chili ((minced))
- â½ tbsp garlic ((minced))
- â¾ tsp sea salt ((or kosher salt))
- â¾ cup sugar ((â¾ cup = 5.3 oz or 150 g))
- 6 tbsp distilled white vinegar ((6 tbsp = 90 ml))
- â¼ cup water ((â¼ cup = 60 ml))
- Carbohydrate 0.882990001329296 g
- Cholesterol 0 mg
- Fat 0.00621000000365191 g
- Fiber 0 g
- Protein 0.927180001847868 g
- Saturated Fat 0.00161100000109557 g
- Serving Size 1 1 Serving (19g)
- Sodium 1389.65400281928 mg
- Sugar 0.882990001329296 g
- Trans Fat 0.00168300000073038 g
- Calories 7 calories
Step-by-step
- Gather all the ingredients.
- Remove the outer skin of lemongrass until you see the tender inner part. Use only the bottom third and slice it thinly.
- Mince cilantro stems.
- Rinse and score the chicken pieces, at the thickest part, lightly with a knife.
- Chop Thai chilies and Thai palm sugar into small pieces.
- Make a coarse paste with the lemongrass, cilantro stems, chilies, and peppercorns using a mortar and pestle (or a mini-food processor).
- Mix in the fish sauce and palm sugar until the sugar dissolves.
- Coat the chicken with this spice paste. (Consider using a Ziploc bag for easier marinating.)
- Marinate in the fridge for at least one hour. (Marinating overnight improves flavor and tenderization.)
- Preheat the grill to medium-low heat.
- Slowly grill the chicken, turning often until cooked through and golden brown all over. Alternatively, you can rotisserie, bake, or broil the chicken until cooked through to an internal temperature of 165F (75C).
- For Thai Sweet Chili Sauce, combine all the ingredients in a small saucepan and bring to a boil.
- Boil over medium heat for 10 minutes or until the mixture has reduced to 1 cup (250ml).
- Remove from the heat and cool to room temperature before storing in the refrigerator for up to a few months.
- Serve with wedges of cucumber and a bowl of Thai Sweet Chili Sauce for dipping.
A Busy Mom's Guide to Flavorful Weeknight Dinners: Grilled Lemongrass Chicken
As a working mom, time is my most precious commodity. Between juggling work deadlines, school pick-ups, and keeping the household running smoothly, finding time for elaborate cooking can feel like a luxury I can't afford. That’s why I’m always on the lookout for recipes that are both delicious and incredibly efficient. This Grilled Lemongrass Chicken recipe has quickly become a staple in our weekly meal rotation, a testament to its ease of preparation and the vibrant, satisfying flavors it delivers. Forget takeout – this dish is ready in a flash and tastes infinitely better!
The beauty of this recipe lies in its simplicity. The marinade, a fragrant blend of lemongrass, cilantro, chilies, and fish sauce, is incredibly easy to whip up. I usually prepare it in the morning before heading to work, allowing the chicken to marinate throughout the day. This step is crucial; the longer the chicken sits in the marinade, the more tender and flavorful it becomes. Believe me, the extra time is well worth the effort! By the time dinner rolls around, all I need to do is fire up the grill (or use my broiler if it's raining). The grilling process itself is quick and straightforward; the chicken cooks evenly, resulting in perfectly juicy and flavorful pieces.
I often adapt this recipe to suit my family’s preferences and what I have on hand. Sometimes I add a splash of lime juice to the marinade for an extra zing. Other times, I’ll use boneless, skinless chicken breasts instead of thighs, adjusting the cooking time accordingly. The flexibility of this recipe is a huge plus, allowing me to cater it to different dietary needs and preferences without sacrificing flavor. The accompanying Thai Sweet Chili Sauce is another winner; its sweet and spicy kick perfectly complements the savory chicken. It’s also incredibly versatile – I often use it as a dipping sauce for spring rolls or as a glaze for other grilled meats.
Beyond the Dinner Table: A Recipe for Stress-Free Weeknights
This Grilled Lemongrass Chicken recipe is more than just a delicious meal; it’s a lifeline for busy moms like me. It represents a commitment to nourishing my family with healthy, flavorful food without sacrificing precious time. The simplicity of the recipe, combined with its incredible versatility, makes it a true gem in my culinary arsenal. It’s a recipe that’s helped me navigate the challenges of busy weeknights with grace, allowing me to focus on what truly matters: spending quality time with my family.
The marinade can be prepared ahead of time, allowing for stress-free cooking on busy evenings. Simply toss the chicken in the marinade, and let it sit in the refrigerator until ready to cook. This eliminates any last-minute scrambling, offering a sense of calm in the midst of a chaotic weeknight routine. For me, that’s invaluable.
Serving Suggestions and Variations:
- Serve with steamed rice and a side of stir-fried vegetables for a complete and balanced meal.
- Use the leftover marinade as a base for a flavorful sauce to toss with noodles.
- Add other vegetables to the marinade, such as bell peppers or onions, for extra flavor and nutrition.
- Grill other meats or seafood using this marinade – it's versatile and complements many flavors.
This Grilled Lemongrass Chicken recipe is more than just a recipe; it's a testament to efficient cooking and flavorful family meals. It's a go-to weeknight dinner that saves me time and energy, without compromising on taste or quality. Give it a try and experience the ease and deliciousness for yourself!
