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 even coating.)
- Marinate in the fridge for at least one hour. (Marinating overnight is recommended.)
- 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.
- Serve with cucumber wedges and a bowl of Thai Sweet Chili Sauce for dipping.
My Go-To Grilled Lemongrass Chicken: A Weeknight Winner
As a busy working mom, finding quick and delicious weeknight dinners is a constant quest. This Grilled Lemongrass Chicken recipe has become a staple in our household. It’s flavorful, relatively easy to prepare, and the leftovers are just as good the next day – perfect for a quick lunch! The beautiful thing about this recipe is its adaptability; you can adjust the spice level to your preference and even swap out the chicken for shrimp or tofu.
The marinade is where the magic truly happens. The vibrant blend of lemongrass, cilantro, chilies, and fish sauce creates a complex and aromatic flavor profile that infuses the chicken beautifully. The process of making the marinade is incredibly simple – I usually just throw everything in my food processor and pulse until it’s a coarse paste. I generally marinate the chicken for at least an hour, but overnight is ideal, especially if I’m preparing the chicken on a weekend and want a quick meal for the week ahead.
Grilling the chicken adds a wonderful smoky char that complements the bright flavors of the marinade. I love the convenience of my gas grill, but I also enjoy the richer, more intense flavor imparted by charcoal. If you don't have a grill, don't worry! You can easily bake, broil, or even pan-fry the chicken. Just be sure to cook it to an internal temperature of 165°F (75°C) to ensure it's fully cooked. The Thai sweet chili sauce is the perfect accompaniment. It's sweet, spicy, and tangy, making it a delightful dipping sauce for the grilled chicken. I often make a big batch of this sauce and keep it in the refrigerator, using it as a condiment for various dishes throughout the week.
Beyond the Recipe:
This recipe is more than just a meal; it’s a celebration of flavors and an opportunity to relax and enjoy the simple pleasures of cooking. The aroma alone is enough to make your mouth water! It’s also incredibly versatile. I’ve served it with simple sides like rice, noodles, or a fresh salad. I like to add some steamed vegetables like broccoli or green beans to the plate to balance out the meal. Sometimes, I even use the leftover marinade to make a quick sauce for noodles, giving a new life to the leftover flavors.
Tips and Tricks:
- Spice Level: Adjust the amount of chili peppers to your preference. If you prefer a milder dish, use fewer chilies or omit them altogether.
- Marinade Time: The longer you marinate the chicken, the more flavorful it will be. I highly recommend marinating it overnight for the best results.
- Grill Temperature: Use medium-low heat to prevent burning and ensure the chicken is cooked through evenly.
- Don’t overcrowd the grill: Give the chicken enough space to cook properly. If necessary, grill in batches.
- Serving Suggestions: This dish pairs wonderfully with steamed rice, a refreshing cucumber salad, or even a simple side of grilled vegetables.
Making it your own:
Experiment with different types of chilies to change up the flavor profile. You can add other ingredients like ginger or garlic to the marinade for an extra layer of complexity. I’ve even added a squeeze of lime juice to brighten up the flavor sometimes. This is a recipe that encourages creativity! Feel free to adapt it to your taste and preferences. I hope you enjoy this delicious and easy-to-make Grilled Lemongrass Chicken recipe as much as I do!
