Grilled Lemongrass Chicken Recipes

VIETNAMESE NOODLES WITH LEMONGRASS CHICKEN

Steps:

• Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)
• Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).
• Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through - about 6 to 8 minutes in total.
• Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.
• Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes.
• Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
• Individual servings: Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.
• DIY (my preferred way): Place chicken, vegetables, herbs, noodles and sauce in separate bowls / piled on platters. Then let everyone make their own bowls!

VIETNAMESE GRILLED LEMONGRASS CHICKEN

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).

MARINADE: GRILLED CHICKEN WITH LEMONGRASS & CHILLI

Steps:

• Combine all ingredients in a large bowl.
• To prepare the chicken, cut it 7 cm by 7 cms and cut several small incisions across the chicken to soak up the marinade.
• Combine marinade and meat (or vegetables) then toss.
• You can either place it in a zip lock bag or just use a bowl with cling wrap.
• Refrigerate for about 2 hours, turning occasionally. (I marinated mine overnight).
• Remove meat from the marinade and grill until cooked and brown. Discard leftover marinade (if there are any of the ingredients left on the meat or vegetables as it may taste bitter if you decide to leave them on).
• Traditionally it's grilled on an outdoor grill so that the coals are white-hot but I used our barbeque.
• Serve on a bed of lettuce with Vietnamese fish sauce to dip. Side dish of rice or salad.

GRILLED LEMONGRASS CHICKEN

Steps:

• Pound shallot, lemongrass, chile pepper, garlic, and ginger into a coarse paste in a mortar and pestle. Mix in fish sauce, vegetable oil, sugar, and oyster sauce.
• Place chicken strips in a large resealable plastic bag; add paste and toss to coat. Let chicken marinate in the refrigerator, at least 1 hour.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Thread marinated chicken onto skewers. Grill until chicken is golden brown, 2 to 4 minutes per side.

GRILLED LEMONGRASS CHICKEN

Steps:

• In a medium bowl, mix the shallot, tamari, sugar, fish sauce, lemongrass, oil, chile sauce, and salt. Cut any excess fat from the chicken. Add the chicken to the bowl and toss to coat. Let the chicken marinate while preparing the rice.
• In a small saucepan, bring water, ginger, and salt to a boil. Add the rice and return to a boil. Reduce the heat to low, cover, and cook until tender, 15 to 30 minutes. Turn off the heat and let stand at least 5 minutes. Fluff the rice with a fork, then mix in the tamari.
• Meanwhile, prepare a grill for direct-heat cooking over high heat. Clean and oil the grill grates.
• Remove the chicken from the marinade and place on the grill rack, cover, and cook until springy to the touch and cooked through, with an internal temperature of 165°F (74°C), 4 to 7 minutes per side.
• Divvy the rice among 4 warmed plates. Top with the chicken, sprinkle with scallions, and serve immediately.

VIETNAMESE LEMONGRASS CHICKEN

Steps:

• Combine the lime juice, fish sauce, maple syrup, oil, soy sauce, black pepper, garlic, lemongrass and shallot in a blender or food processor. Puree until smooth.
• Combine the chicken and marinade in a large bowl. Toss until the chicken is evenly coated. Cover the bowl and let the chicken marinate for 30 minutes.
• Preheat the grill to medium-high heat. (If using wooden skewers, soak them in water for 15 minutes before using.) Thread the chicken evenly onto the skewers.
• Once the grill is hot, place the chicken kabobs evenly on the grill. Cook for 10-14 minutes, turning once halfway through, until the chicken is golden brown and cooked through (no longer pink on the inside).
• Transfer the kabobs to a clean plate, and loosely tent with aluminum foil. Let the chicken rest for at least 5-10 minutes.
• Then serve warm while the chicken is hot and juicy, sprinkled with an extra squeeze of fresh lime juice (plus some thinly-sliced green onions) if desired. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

LEMONGRASS GRILLED CHICKEN

Steps:

• Place chicken thighs and marinade in a large ziploc bag.
• Close the ziploc bag and massage the marinade around the chicken.
• Place in the fridge for 2 hours.
• When ready to grill, heat an outdoor grill to medium-high.
• Remove chicken from bag and discard ziploc bag and marinade.
• Transfer chicken to grill and cook for about 4 minutes per side, or until golden brown.
• Remove from grill and let rest about 5 minutes.
• Garnish with chilies and cilantro.
• Serve with lime wedges.
• If cooking on a grill pan, heat 1/2 tablespoon of olive oil in a grill pan over medium-high heat. Cook chicken thighs for about 3 to 4 minutes per side, or until golden brown.

GRILLED LEMONGRASS CHICKEN

Steps:

• Trim lemongrass to 5 inches from base; remove and discard bad outer leaves; cut remaining lemongrass into 1/2-inch lengths. In a food processor, process lemongrass to a hairlike texture. Place in a bowl; add remaining ingredients except chicken.
• Remove tenderloins (small piece of meat attached to each breast) from chicken. Pound breasts to 1/8 inch thick; add, with tenderloins, to marinade, turning to coat. Marinate, refrigerated, 30 minutes to 8 hours.
• Brush a grill or grill pan with oil; heat until medium hot. Grill chicken until cooked through and juices run clear when pierced, 3 to 4 minutes on each side. Serve.

GINGER LEMONGRASS TERIYAKI GRILLED CHICKEN

Steps:

• Add marinade ingredients to food processor or blender and pulse until a thin paste forms. To a bowl, pour marinade over trimmed chicken breasts, massage it into chicken. Cover and let sit for about 10-15 minutes.
• Add teriyaki sauce ingredients in a mixing bowl and whisk to combine.
• To a saucepan, pour in prepared teriyaki sauce and bring to a boil. Once it boils, reduce heat to a simmer and let the sauce simmer until slightly thickened. Set aside for glazing.
• Preheat outdoor grill or indoor grill pan over MED heat (brush with a little vegetable oil right before adding meat), and grill chicken breasts for about 6-7 minutes per side, until meat is cooked through and juices run clear.
• The last minute or so of cooking, brush chicken with teriyaki glaze.
• Set chicken aside to rest for 10 min.
• Brush with teriyaki glaze once more before serving.
• Serve garnished with sliced green onions, minced cilantro, lime wedges and/or sesame seeds.

VIETNAMESE GRILLED LEMONGRASS CHICKEN THIGHS

Steps:

• For the lemongrass, trimmed off the bottom end and the mostly green upper part of the stalks. Peel off a few tough outer layers. Pound the lemongrass with a rolling-pin or meat tenderizer for a couple of times. Finely minced.
• In a small bowl, combine the marinade ingredients. Transfer to a large Ziploc bag.
• Rinse and dry the chicken with paper towels. Place them in the Ziploc bag with the marinade and coat the chicken really well. Seal the bag and transfer to the fridge. Marinate for 24 hours.
• For the pickled vegetables, in a medium bowl, combine the carrot and daikon. Sprinkle with ¼ teaspoon of salt and ½ teaspoon of sugar. With your hands, mix everything together until the vegetables are soften, about 3 minutes. Rinse under cold water and drain. Transfer to an airtight glass container.
• In a medium heatproof bowl, combine the remaining sugar, white vinegar, and warm water. Stir and mix until the sugar has dissolved. Pour over the vegetables. Let it brine in the fridge for at least 1 hour before using.
• 30 minutes before grilling, remove the chicken from the fridge. Wipe off the marinade from the chicken. Discard the remaining marinade. Place the chicken thighs on a plate.
• Preheat the grill over medium heat, lightly grease the grill with oil. Grill the chicken, skin side down for about 2 minutes, and then rotate the chicken 90 degrees to create the crosshatch pattern. Grill the chicken for another 2 - 3 minutes. Flip the chicken and grill for another 4 - 5 minutes with lid on or until cooked through. Transfer to a large plate. Cover with foil and let it sit for 5 minutes. Transfer the chicken to serving plates. Sprinkle with minced cilantro. Serve with steamed white rice, pickled vegetables and lime (if using).