Lemongrassmarinade Recipes

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VIETNAMESE LEMONGRASS CHICKEN



Vietnamese Lemongrass Chicken image

This Vietnamese Lemongrass Chicken recipe is made with the best citrusy lemongrass marinade, and can be grilled, baked or sautéed.

Provided by Ali

Time 1h

Number Of Ingredients 9

1/4 cup lime juice, plus extra lime wedges for serving
3 tablespoons fish sauce
2 tablespoons maple syrup (or brown sugar)
2 tablespoons avocado oil (or any neutral-flavored oil)
1 tablespoon low-sodium soy sauce
4 small garlic cloves
2 stalks lemongrass, tender white parts only, roughly chopped (see below)
1 medium shallot, peeled and halved (or half of a small red onion)
2 pounds boneless chicken breasts or thighs, cut into 1-inch pieces

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.

BASIC LEMONGRASS MARINADE



Basic Lemongrass Marinade image

This marinade is wonderful for any meat, but I use it on chicken then grill it. It's wonderful. The smell of the fish sauce is awful, but the end result is delicious.

Provided by L. Duch

Categories     Asian

Time 10m

Yield 1/2 cup, 1 serving(s)

Number Of Ingredients 8

3 stalks lemongrass, chopped, bottom white part only (yields 2/3 cup)
2 garlic cloves, sliced
1 tablespoon chili sauce (optional)
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons soya oil (I couldn't find this, so I used olive oil)

Steps:

  • Process lemon grass, garlic and chili sauce until it turns into a fine paste.
  • Combine paste and all other ingredients and mix well.
  • Marinade is ready to use after sitting for about 1 minutes.
  • Recipe yields enough marinade for 1-2 pounds of meat.
  • You can save the tops of the lemon grass to season soups and stocks or you can steep it with your tea to make lemon tea.
  • Simply put in zip-lock bag and freeze until needed.

Nutrition Facts : Calories 501.3, Fat 40.9, SaturatedFat 6.4, Sodium 5420, Carbohydrate 30.5, Fiber 0.4, Sugar 27.1, Protein 6

LEMONGRASS CHICKEN MARINADE



Lemongrass Chicken Marinade image

From Recipe Bridge. See recipe #460985 or recipe #457035 for a complimentary dipping sauce. This is one to impress your family. Enough marinade for 1 - 1/4 pound chicken drumettes, wings, thighs or breast meat cut into workable pieces.

Provided by gailanng

Categories     Asian

Time 5m

Yield 1 cup

Number Of Ingredients 9

3 tablespoons finely-minced lemongrass (fresh or frozen-prepared)
3 tablespoons sherry wine
2 tablespoons soy sauce
3 tablespoons fish sauce
1 thumb-size piece ginger, galangal or 1 thai ginger, grated
4 garlic cloves, minced
1 fresh red chili, minced or 1/2 teaspoon dried crushed chili
1/2 tablespoon coursely-ground black pepper
2 1/2 tablespoons brown sugar

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.

Nutrition Facts : Calories 396.7, Fat 0.3, SaturatedFat 0.1, Sodium 6274.9, Carbohydrate 53.7, Fiber 1.4, Sugar 38, Protein 8.1

LEMONGRASS MARINADE



Lemongrass Marinade image

Use this recipe to make our Chopped Lemongrass Chicken Salad. This marinade may be made in advance and kept in the refrigerator for two days.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 2/3 cups

Number Of Ingredients 8

4 stalks lemongrass, tough outer leaves removed, cut into pieces
1 inch piece ginger, peeled, roughly chopped
4 cloves garlic
2 shallots, peeled and roughly chopped
2 tablespoons brown sugar
1/2 cup mirin (Japanese cooking wine)
2 tablespoons fish sauce
6 tablespoons canola oil

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.

GRILLED PORK CHOPS WITH SWEET LEMONGRASS MARINADE



Grilled Pork Chops with Sweet Lemongrass Marinade image

Provided by Charles Phan

Categories     Herb     Pork     Marinate     Backyard BBQ     Dinner     Meat     Pork Chop     Grill     Grill/Barbecue     Lemongrass     Advance Prep Required     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6 as a main course

Number Of Ingredients 8

3/4 cup sugar
1/4 cup plus 1 tablespoon fish sauce
1 lemongrass stalk, finely chopped
1 1/2 tablespoons minced garlic
2 tablespoons minced shallot
1 Thai chile, stemmed and finely chopped
1/4 teaspoon freshly ground black pepper
3 bone-in center cut pork chops, each about 12 ounces and 1 inch thick

Steps:

  • 1. In a bowl, combine the sugar, fish sauce, lemongrass, garlic, shallot, chile, and black pepper and whisk until the sugar dissolves. Arrange the pork chops in a rimmed dish in a single layer. Pour the marinade over, cover with plastic wrap, and let marinate at room temperature for 1 to 2 hours. (The pork can also be refrigerated overnight. Bring meat to room temperature before grilling).
  • 2. Prepare a hot fire in a charcoal grill (you should be able to hold your hand 1 to 2 inches above the grate for only 2 to 3 seconds). When the coals are ready, push two-thirds of the coals to one-half of the grill, creating a hot zone; spread the remaining one-third on the opposite side of the grill to create a cooler zone.
  • 3. Remove the pork chops from the marinade and discard the marinade. Place the chops on the hottest part of the grill. Let cook for 1 minute, then flip and cook for 1 minute on the second side.
  • 4. Move the chops to the cooler side of the grill and cook, turning once, for about 10 minutes total, until an instant-read thermometer inserted into the thickest part of the chop registers 140°F, raking over coals from the hotter side of the grill if necessary to maintain an even temperature. Spritz any flare-ups with a spray bottle filled with water.
  • 5. Transfer the chops to a large plate, tent with aluminum foil, and let stand for 10 minutes. Cut the meat from the bone and slice the meat across the grain on the diagonal. Transfer the slices and bones to a serving platter and serve.

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

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

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