Marinade Grilled Chicken With Lemongrass Chilli Recipes

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MARINADE: GRILLED CHICKEN WITH LEMONGRASS & CHILLI



Marinade: Grilled Chicken With Lemongrass & Chilli image

We were on holidays at Surfers Paradise in Queensland Australia. We were out at different restaurants every night. One night we tried Vietnamese. My husband ordered 'Grilled Chicken with lemongrass & Chilli' (Ga nuong xa ot). It was quite a surprise when I sampled his chicken, it was mouth-watering. When we got back home I did some research and attempted to make it. Although I didn't find the exact recipe this version is still yummy. I used chicken thigh fillets instead of breast fillets because the meat is juicer and less fibrous (the restaurant served their dish using thighs). They also used the marinade on Beef, Pork, Prawns, Scallops, Squid, Fish Fillets and Vegetables. To prepare the lemongrass, trim and discard the roots. Use a vegetable peeler to whittle the stalks into thin partial slices. I used half freshly whittled lemongrass and half grated lemon grass. I taste the recipe before I placed the meat in and it's so yummy that I would also use it as a dipping sauce.

Provided by Chef floWer

Categories     Chicken Thigh & Leg

Time 2h26m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup lemongrass, see above
6 slices lemon zest, strips fresh (optional)
3 garlic cloves, minced crushed
2 -3 shallots, minced
2 red chilies, minced
2 teaspoons light brown sugar (more or less, to taste)
3 tablespoons fish sauce (nam pla)
3 tablespoons lime juice, freshly squeezed
2 teaspoons hot sauce (Vietnamese) or 2 teaspoons Tabasco sauce
1 kg fish fillets or 1 kg vegetables

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.

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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