Vietnamese · Dinner
Grilled Lemongrass Chicken (GLP-1)
Grilled boneless chicken thigh marinated in lemongrass, garlic, fish sauce and lime, char-grilled and rested before slicing over a fibre-rich cucumber, herb and edamame salad. Tangy nuoc cham finishes the plate for a protein-forward, low-carb Vietnamese grill.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
327Calories
40.3gProtein
11.7gFat
15.9gCarbs
7.3gSugar
5.9gFiber
952mgSodium
150mgChol
2.9gSat Fat
870mgPotassium
95mgCalcium
3.4mgIron
0.6mcgVitamin B12
22mgVitamin C
protein-rich
low-calorie
low-carb
high-fiber
glp-1
Instructions
1
Prep
Trim the chicken thigh of visible fat and pat dry. Mince the lemongrass and garlic. Slice the cucumber and chili. Chop the cilantro and tear the mint.
2
Marinate
Whisk lemongrass, garlic, fish sauce, lime juice, honey and black pepper together. Add chicken, coat well and refrigerate for 30 minutes.
3
Grill
Cook chicken on a preheated grill pan over medium-high heat for 4–5 minutes per side until charred and internal temperature reaches 165°F (74°C).
4
Rest and plate
Let chicken rest 5 minutes, then slice on an angle and fan over the combined edamame, cucumber, cilantro, mint, sesame oil, rice vinegar and chili.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g boneless, skinless chicken thigh
- 44 stalks lemongrass
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp honey
- 1 tsp1 tsp black pepper
- 7 oz200g frozen shelled edamame, cooked
- 5.2 oz150g cucumber
- a small handful of cilantro leaves
- a small handful of mint leaves
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp rice vinegar
- 11 small red chili (optional)
