Lemongrass Chicken Marinade Recipes

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).

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!

LEMONGRASS CHICKEN

Steps:

• slice chicken into bite size pieces. combine with the fish sauce, sugar, 3/4 lemongrass, 1/2 chilli and 1 chopped garlic clove. Marinate for 2 hours (ideally marinated overnight, or if in a rush give it as much time in the marinate as possible). I've marinated for 10min and its fine.
• In a large saucepan on medium heat, add the oil, remaining 3/4 lemongrass, 1/2 chilli, 2 chopped garlic cloves. Fry just until garlic starts to brown.
• Then add the chicken and add the onions and fry for 1 to 2 minutes, stirring occassionally.
• Add the chicken stock and stir for 1min. Reduce the heat slightly and cook for a further 4 min or until the liquid has reduced slightly.
• Put it into a bowl and garnish with coriander leaves, bit of cracked pepper, fried onions or spring onions. To serve with boiled jasmine rice.
• TIP: if the ingredients start to become dry in the pan at any stage, add water (or some of the chicken stock) to stop it from burning.
• You can also find the fried onions at oriental stores, they are a great garnish on pretty much any vietnamese dish!

EASY LEMONGRASS CHICKEN RECIPE

Steps:

• Peel and discard the hard outer layer of the lemongrass and finely chop.
• Add the lemongrass, sliced shallots, and garlic separately into the mortar and pestle. Pound each ingredient with the pestle and add to a large bowl.
• In a separate bowl, add brown sugar and water, and mix until the sugar dissolves. Add soy sauce and fish sauce and mix well. Pour the mixture into the bowl with lemongrass, shallots and garlic and mix.
• Add the chicken into the bowl and evenly distribute the marinade.
• Vacuum seal the chicken in the marinade using the FoodSaver® Multi-Use Food Preservation System and marinade for 3 hours or overnight in the fridge.
• Take out the chicken 30 minutes before roasting.
• Preheat the oven to 375 degrees °F.
• Place the chicken on the baking sheet and pour the marinade into the pan. Cook for 30 minutes or until the internal temperature of the thighs are 165 degrees °F. Broil for 3 minutes to further brown the skin.
• Let the chicken cool for 10 minutes. Scrape the sauce from the pan into a bowl. Brush the chicken with sesame oil before serving.

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.

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.

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.

VIETNAMESE SPICY LEMONGRASS CHICKEN (Gà XàO Sả ỚT)

Steps:

• Marinade: Combine chicken and marinade ingredients, and let it sit to marinate for 15 minutes.
• Mince aromatics: Clean the lemongrass, remove the outer layers of rough leaves and find the yellow leaves inside. Slice the lemongrass roots into ⅛" slices first, then add to a food processor to finely mince and set aside. Mince/process the garlic then set aside. Mince/process shallots and set aside.
• Make the chile sauce: Combine fish sauce, sambal, and coconut juice and mix to combine.
• Pat dry your chicken, cut into bite size pieces.
• In a pan over medium-high heat, add four tbsp of oil and add the shallots and saute until light brown. Add the garlic and saute until light brown. Add lemongrass and stir until fragrant. Add the chicken and brown it a little.
• Lower to medium heat, add the Chile Sauce. Stir to mix, taste and adjust as necessary, then cover with a lid. After about five minutes, stir a bit, retaste and reseason if necessary, add more cooking time if needed.
• Add the garnish about 1-2 minutes before the chicken finishes cooking to soften a bit. The dish is done once the chicken reaches an internal temp of 165 °F, or until the center of the chicken is no longer pink.
• Serve with a side of rice.

LEMONGRASS CHICKEN

Steps:

• Marinate chicken in fish sauce, soy sauce, turmeric, brown sugar, chilli and half of the lemongrass at room temperature for 10-15 minutes.
• Heat oil in a large fry pan on medium to high heat. Stir-fry remaining lemongrass for 1 minute until fragrant. Add marinated chicken and cook for 2 minutes on each side until lightly browned.
• Add water, cover partially with a lid, lower heat and simmer for 10-15 minutes until chicken is cooked through and sauce has reduced.
• Sprinkle extra lemongrass over the top and serve with rice and steamed vegetables.

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 LEMONGRASS CHICKEN

Steps:

• Combine all the ingredients for the marinade into a bowl (garlic through brown sugar). Mix and add the chicken. Make sure the chicken is coated in the marinade. Let it marinate in the fridge for 3 hours or overnight. I would highly recommend overnight for the best flavor.
• Preheat oven to 400 degrees F.
• Next sear the chicken skin to ensure it's nice and crispy. Heat some oil over medium high heat. Sear the chicken, skin side down, for 1-2 minutes until brown.
• After searing, place the chicken on a baking sheet. Bake in the oven for 30-35 minutes until the internal temperature reaches 165 degrees F.
• Let it rest for 5 minutes before serving. Serve with rice, fresh vegetables, and a fried egg.

LEMONGRASS CHICKEN WITH MARINATED TOMATOES

Steps:

• To make the chicken: Pound chicken using a mallet into an even thickness. I like to cover the chicken with a piece of plastic wrap first and go in with the mallet overtop. Once all the chicken is evenly pounded into the same thickness make the marinate. Combine lemongrass paste, garlic, ginger, cumin, turmeric and olive oil. Stir to combine. Transfer the mixture with the chicken into a sealable container or plastic bag ensuring that the chicken is fully coated and covered. Refrigerate for 2-3 hours.
• Marinated tomatoes: in a bowl, toss together all the ingredients and season with salt and pepper. This can be done in advance as well and set aside until ready to serve.
• Once the chicken has been sitting for 2 hours, remove it and let it come to room temperature. In the meantime, preheat the air-fryer according to directions. Place the chicken pieces in a bowl and dust a bit of the cornstarch overtop. Toss with your hands or tongs to coat adding more cornstarch as you mix. Each piece should be coated with just enough cornstarch and the mixture should appear quite yellow. Spray the air-fryer basin with cooking spray and place the breast sides down cover with more cooking spray and cook for 25 minutes at 180 degrees C flipping 3 times.
• While the chicken cooks, this should allow just the right amount of time to prepare the rice. To a pot add the rice, stock and a pinch of salt. Stir and bring to a boil. Once boiling reduce to low and cover. Let that simmer 15-20 minutes until all the liquid is absorbed and the rice is fully cooked and fluffy. If there is still liquid continue to cook until all gone. If undercooked, add a touch more stock or water and continue to cook a few minutes.
• Once the rice is done, stir in the parmesan and the fresh herbs.
• To serve: spoon rice into plates, top with chicken and finish with marinated tomatoes. Enjoy!

LEMONGRASS MARINADE

Steps:

• Add lemongrass, ginger, garlic, and shallots through feed tube of a food processor with motor running. Process until very finely chopped. Add sugar, mirin, and fish sauce; process until pureed, scraping sides as needed. With motor running, slowly add oil; process until incorporated.

LEMONGRASS CHICKEN MARINADE

Steps:

• With a pestle & mortar crush together the lemongrass, garlic, ginger and chili together into a paste, then stir in the other ingredients. A mini-food chopper can be used instead or simply mince all ingredients very well by hand and combine in a small bowl. Pour marinade over the chicken, stirring well to coat the meat. Cover and set in the refrigerator to marinate at least 30 minutes or up to 24 hours.