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Grilled Chicken with Lemongrass and Chili

Grilled Chicken with Lemongrass and Chili
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe
You can use this simple marinade on Chicken, 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.
Servings Prep Time
4 10 minutes
Cook Time Passive Time
20 minutes 2 hours
Servings Prep Time
4 10 minutes
Cook Time Passive Time
20 minutes 2 hours
Grilled Chicken with Lemongrass and Chili
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe
You can use this simple marinade on Chicken, 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.
Servings Prep Time
4 10 minutes
Cook Time Passive Time
20 minutes 2 hours
Servings Prep Time
4 10 minutes
Cook Time Passive Time
20 minutes 2 hours
Ingredients
  • 1/4 c lemongrass thinly sliced and grated
  • 3 cloves garlic minced
  • 2 shallots minced
  • 2 red chilies minced
  • 2 tsp light brown sugar
  • 3 tbsp fish sauce
  • 3 tbsp lime juice
  • 2 tsp Sriracha
Servings:
Units:
Instructions
  1. 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).
  2. Remove meat from the marinade and grill until cooked and brown.
  3. Serve on a bed of lettuce with Vietnamese fish sauce to dip. Side dish of rice or salad.
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