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Marinade: Grilled Chicken With Lemongrass

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Ingredients

Adjust Servings:
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 1 kg fish fillets or 1 kg vegetables

Nutritional information

338.4
Calories
89 g
Calories From Fat
9.9 g
Total Fat
2.5 g
Saturated Fat
207.5 mg
Cholesterol
1341.8 mg
Sodium
9.4 g
Carbs
0.4 g
Dietary Fiber
4.2 g
Sugars
50.8 g
Protein
318g
Serving Size

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Marinade: Grilled Chicken With Lemongrass

Features:
    Cuisine:

    If I were to use with shrimp how long would I marinate?

    • 166 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Marinade: Grilled Chicken With Lemongrass & Chilli, 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 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 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 , If I were to use with shrimp how long would I marinate?, Dear Chef, I have not eaten any Lemon Grass grilled chicken with chilli, that’s very interesting I will blend all the ingredients in the blender with the serai / lemongrass , just remove the hardest part and slice the stem finely — only the white part of the lemongrass I will add in 1 cup of water to blend all the ingredients ( 1 cup of water to 1 kg of meat ) as it will be much more juicer when deep fry or grill I have a Airfryer, so will fry it with it Thanks for sharing


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    Steps

    1
    Done

    Combine All Ingredients in a Large Bowl.

    2
    Done

    to Prepare the Chicken, Cut It 7 Cm by 7 Cms and Cut Several Small Incisions Across the Chicken to Soak Up the Marinade.

    3
    Done

    Combine Marinade and Meat (or Vegetables) Then Toss.

    4
    Done

    You Can Either Place It in a Zip Lock Bag or Just Use a Bowl With Cling Wrap.

    5
    Done

    Refrigerate For About 2 Hours, Turning Occasionally. (i Marinated Mine Overnight).

    6
    Done

    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).

    7
    Done

    Traditionally It's Grilled on an Outdoor Grill So That the Coals Are White-Hot but used Our Barbeque.

    8
    Done

    Serve on a Bed of Lettuce With Vietnamese Fish Sauce to Dip. Side Dish of Rice or Salad.

    Avatar Of Deborah Flores

    Deborah Flores

    Taco truck maestro serving up authentic and mouthwatering Mexican street food.

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