Description
Grilled Vietnamese Lemongrass Chicken is a flavorful and aromatic dish that showcases the vibrant and fresh ingredients typical of Vietnamese cuisine. The dish features tender pieces of chicken marinated and cooked with lemongrass, which is a fragrant herb known for its citrusy and slightly spicy notes. It’s blend of ingredients creates a balanced mix of savory, sweet, and umami flavors with a hint of spice.Grilling, helps to caramelize the sugar in the marinade and develop a rich, slightly charred exterior while keeping the chicken moist and juicy inside.
This recipe originally from Allrecipes.com – Vietnamese Lemongrass Chicken
Ingredients
- 2 tablespoons garlic oil or 2 tablepsoons canola oil + 2 teaspoons minced garlic
- 2 tablespoons freshly minced lemongrass
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons soy sauce
- 2 teaspoons light brown sugar
- 1 teaspoon fish sauce
- 1 1/2 pounds boneless chicken thighs, pounded to an even thickness
Instructions
- Mix all the ingredients, except the chicken, in a medium sized bowl. Whisk until the sugar is completely dissolved.
- Place the chicken in a bowl or casserole dish. Pour the marinade over the chicken. Place in the refrigerator for 30-60 minutes.
- Preheat grill for medium heat and lightly oil the grate. Remove chicken thighs from marinade; shake to remove excess. Discard remaining marinade.
- Cook chicken on the preheated grill until no longer pink in the center and 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).
- Enjoy with marinated grilled zucchini (see note).
Equipment
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I pound the chicken to an even thickness for better grilling. The best way to do it is to place the chicken on a cutting board, cover it with plastic wrap, and imagine that the chicken is someone you don’t like. It’s super cathartic.
While I didn’t make this recipe using boneless white chicken, I suppose you could use it, but it’s not recommended. I guarantee it won’t have the moist juciness that the dark chicken (a.k.a pargiyot) has.
Broiling it is a possiblility if you don’t have a grill, but you’d have to watch it to make sure it doesn’t burn. I’m not sure about air frying.
Grilling is the best.
My official taste testers were split on their opinion of the recipe. One thought that some grated lemon zest could be added for more lemony flavor and another thought it was perfect the way it was. You just have to make it once and decide what you think…you know why 😉
Rather than tossing the marinade after removing the chicken, I poured it over two thickly sliced zucchini and let that marinade while the chicken was grilling. Then I put the marinated zucchini on the grill. It was fantastic. I highly recommend it.
Additionally, I served the chicken with Smoked Basmati Rice with Apricots (coming soon to Kosher Everyday near you). The smokey flavor of the rice and sweet flavor of the apricots really complimented the fragrant taste of the chicken. Also highly recommend.
Nutrition
- Serving Size:
- Calories: 171
- Sugar: 1.8 g
- Sodium: 453.7 mg
- Fat: 9.3 g
- Saturated Fat: 1.1 g
- Carbohydrates: 2.6 g
- Fiber: 0 g
- Protein: 11.4 g
- Cholesterol: 52.5 mg
