Grilled Lemongrass Chicken
An authentic recipe for Grilled Lemongrass Chicken- bursting with Vietnamese flavor! Simple, Easy and delicious!
Equipment
- grill
- Food Processor
Ingredients
Chicken
- 2 lbs chicken thighs, boneless and skinless 2-2 ¼ lbs
Marinade
- 2 stalks lemongrass (½ cup chopped)
- 1 medium shallot rough chopped
- 4 cloves garlic whole
- ¼ cup olive oil
- 1 tablespoon soy sauce (or GF Bragg's Amino Acid)
- 2 teaspoons salt
- 2 teaspoons sugar (or alternative sweetener)
- 1 teaspoon Five-Spice powder
- 1-3 teaspoons Chili Garlic Sauce (optional, for heat)
Serving Suggestions
- rice noodles See recipe link
- sliced cucumber
- Nuoc Cham dressing See recipe link
- fresh herbs (mint and Thai basil)
- lime wedges
Instructions
Cooking Instructions
- Preheat Grill to Med-High.
- Make the lemongrass paste by thinly slicing the tender white parts of the lemongrass stalks and placing them in the food processor. Add the garlic cloves and rough-chopped shallot. Pulse repeatedly until lemongrass is broken down. Add oil, soy sauce, salt, sugar, Five-spice, and optional chili garlic sauce and process into a paste, scraping down sides as needed. Process for a couple of minutes until it looks like a paste.
- Coat all sides of the chicken with the paste. Refrigerate for up to 48 hours or grill immediately.
- Oil the grill well. Grill chicken over medium-high heat until deep grill marks appear, about 3-4 minutes. Then cook for another 3 minutes, checking for grill marks. Lower the heat, cover with a lid, and cook through.
- Serve over rice noodles with cucumber, mint, Thai basil, and nuoc cham dressing, or simply over rice.
Notes
You can also finish cooking in a 350 F oven if needed.
Nutrition
Serving: 1pieceCalories: 416kcalCarbohydrates: 3.8gProtein: 25.8gFat: 26.8gSaturated Fat: 6.7gCholesterol: 143.6mgSodium: 1615.3mgFiber: 0.3gSugar: 1.8g
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