Braised Lemongrass Chicken Recipes

VIETNAMESE GRILLED LEMONGRASS CHICKEN

Vietnamese Grilled Lemongrass Chicken image

Chicken marinated with lemongrass and grilled. Garnish with rice paper, lettuce, cucumber, bean sprouts, mint, and ground peanut.

Provided by LUCHAPROV

Categories World Cuisine Recipes Asian Vietnamese

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons canola oil
2 tablespoons finely chopped lemongrass
1 tablespoon lemon juice
2 teaspoons soy sauce
2 teaspoons light brown sugar
2 teaspoons minced garlic
1 teaspoon fish sauce
1 ½ pounds chicken thighs, or more to taste, pounded to an even thickness

Steps:

Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
Marinate chicken in the refrigerator for 20 minutes to 1 hour.
Preheat grill for medium heat and lightly oil the grate.
Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 308.2 calories, Carbohydrate 3.9 g, Cholesterol 105 mg, Fat 19 g, Fiber 0.1 g, Protein 29 g, SaturatedFat 3.8 g, Sodium 338.9 mg, Sugar 2.4 g

COCONUT MILK-BRAISED CHICKEN

Coconut Milk-Braised Chicken image

No searing, no chopping, one baking dish. Just throw some chicken legs and aromatics in a roasting pan for fragrant fall-off-the-bone meat. After about an hour in the oven, the chicken becomes supple and shreddable, perfect for dragging through the rich coconut sauce and eating with fluffy rice or warm flatbread.

Provided by Chris Morocco

Categories Bon Appétit Dinner Chicken Braise Coconut Ginger Lemongrass

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 (13.5-oz.) can unsweetened coconut milk
2 Tbsp. Thai curry paste
2 lemongrass stalks, tough outer layers removed, lightly crushed
1 (2") piece ginger, peeled, smashed
6 garlic cloves, smashed
4 chicken legs (thigh and drumstick; about 3 lb. total)
Kosher salt
Toasted unsweetened coconut flakes, cilantro leaves with tender stems, cooked rice, and lime wedges (for serving)

Steps:

Place a rack in top third of oven; preheat to 400°F. Stir coconut milk and curry paste in a 3-qt. baking dish to combine (or, use a medium skillet if that's what you've got). Add lemongrass, ginger, and garlic.
Season chicken with salt (hold back a bit since curry pastes often have a lot of salt). Place in baking dish and spoon some liquid over. Bake, occasionally spooning liquid over, until chicken is browned, tender, and cooked throughout (the joint should be reasonably easy to flex), 60-75 minutes.
Transfer chicken and sauce to a platter. Top with coconut flakes and cilantro. Serve with rice and lime wedges alongside.

BRAISED LEMONGRASS CHICKEN

Braised Lemongrass Chicken image

Make and share this Braised Lemongrass Chicken recipe from Food.com.

Provided by IngridH

Categories Chicken Thigh & Leg

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
4 shallots, minced
3 garlic cloves, minced
1 lb chicken thigh, cut in 1 inch pieces
4 stalks lemongrass, white part only cut into 1 inch pieces
1 teaspoon thai red chili pepper, minced (optional)
1/4 cup chicken stock
2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon brown sugar
1 red bell pepper, seeded and cut in 1 inch pieces
2 green onions, chopped
2 tablespoons roasted peanuts, chopped

Steps:

Heat oil in a wok or large skillet over medium-high heat.
Add shallots and garlic, cook for 1 minute, or until they start to color.
Add chicken and stir fry until light golden, about 4 minutes.
Add lemongrass, chile (if using), stock, fish sauce, lie juice, and sugar. Bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes. Add red pepper and cook for 5 minutes, or until chicken is cooked through.
To serve, sprinkle with green onions and peanuts.

Nutrition Facts : Calories 393.7, Fat 27.9, SaturatedFat 6.3, Cholesterol 96, Sodium 877.3, Carbohydrate 12.8, Fiber 1.4, Sugar 5.8, Protein 23.2

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