Vietnamese · Dinner
Grilled Lemongrass Chicken
Boneless chicken thigh marinated in lemongrass, garlic, shallot, fish sauce and brown sugar, then char-grilled over high heat until the edges blacken. Served alongside steamed jasmine rice, quick-pickled carrot and daikon, fresh cucumber, and a scallion-sesame oil drizzle.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
548Calories
42.8gProtein
19.4gFat
48.6gCarbs
16.8gSugar
3.1gFiber
1189mgSodium
204mgChol
4.9gSat Fat
790mgPotassium
75mgCalcium
3.4mgIron
0.6mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
herb-salt
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Mince the lemongrass, garlic, and shallot; combine with fish sauce, brown sugar, soy sauce, 1 tsp vegetable oil and black pepper in a bowl. Add chicken and coat.
2
Marinate
Cover and refrigerate for 2 hours so the lemongrass, garlic and fish sauce penetrate the meat.
3
Grill
Heat a grill or grill pan to high, brush grates lightly with oil, and grill chicken 4–5 minutes per side until charred and internal juices run clear.
4
Plate
Arrange jasmine rice, grilled chicken, julienned carrot and daikon tossed with rice vinegar and sugar, cucumber slices, and sesame oil mixed with thinly sliced scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh
- 44 stalks lemongrass, tender base only
- 4 cloves4 cloves garlic
- 22 shallot
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp brown sugar
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp vegetable oil, plus extra for brushing the grill grates
- 1/2 tsp1/2 tsp black pepper
- 1 1/3 cup220g cooked jasmine rice
- 1/2 cup60g carrot
- 1/2 cup60g daikon
- 2 tbsp2 tbsp rice vinegar
- 1 tsp1 tsp sugar for the pickle
- 66 cucumber slices
- 22 scallion
- 1 tsp1 tsp sesame oil
