Ingredients
-
3
-
2
-
2
-
2
-
1
-
2
-
4
-
-
-
-
-
-
-
-
Directions
Grilled Vietnamese Chicken,This chicken is just full of flavor. Scoring the breast or thigh before marinating allows the marinade to penetrate the meat better and faster. I found this recipe in Cooking Pleasures Magazine and we just loved it. Another plus is a short marinading time that does not compromise the flavor at all. Longer would only make it better.,Try lime juice rather than lemon – palm sugar or brown sugar could work too?,So easy, delicious, and tastes even better than the Vietnamese restaurant by my house! I grated fresh lemongrass, and used agave instead since that’s what I had on hand. My whole family and baby loved it too.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat Grill. |
|
2
Done
|
Place All the Ingredients Except the Chicken in a Shallow Glass Baking Dish and Stir Them Together. |
|
3
Done
|
Make Shallow Slits Across the Chicken Breast, Going a Little Deeper in the Thick End. |
|
4
Done
|
Make Shallow Slits Long Ways, Resulting in a Slight Diamond Pattern in the Meat. |
|
5
Done
|
Put the Chicken in the Marinade and Make Sure Some Gets in the Slits. |
|
6
Done
|
This Only Needs to Marinade For 10 or 15 Minutes to Pick Up the Flavor, I Believe This Is Because of the Slits. |
|
7
Done
|
Place on Grill and Cook For 8 to 10 Minutes, Until No Longer Pink. |
|
8
Done
|
Turn Once During Cooking. |
