Description
Simple recipe for grilling chicken marinated with fresh lemongrass.
Ingredients
Scale
- 2 lbs chicken thighs or breasts, boneless skinless
- 3 stalks lemongrass, tough outer layers removed, finely minced
- 4 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground turmeric
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
- In a bowl, combine the minced lemongrass, garlic, fish sauce, soy sauce, brown sugar, turmeric, black pepper, and vegetable oil. Mix well to create the marinade.
- Place the chicken in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated.
- Marinate the chicken in the refrigerator for at least 2 hours, or preferably overnight.
- Preheat your grill to medium-high heat. Lightly oil the grates.
- Remove the chicken from the marinade, shaking off excess liquid. Discard the remaining marinade.
- Grill the chicken for 6 to 8 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit and the juices run clear.
- Remove the chicken from the grill and let it rest for 5 minutes before slicing and serving.
Notes
- For best flavor, use fresh lemongrass. Dried lemongrass will not provide the same aromatic quality.
- If you do not have a grill, you can cook this chicken in a hot skillet over medium-high heat.
- Prep Time: 20 min
- Cook Time: 16 min
- Category: Main Course
- Method: Grilling
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 4 oz cooked chicken
- Calories: 250
- Sugar: 3
- Sodium: 350
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 0
- Protein: 35
- Cholesterol: 100
Keywords: lemongrass chicken, grilled chicken, Asian marinade, easy chicken recipe, weeknight dinner