Grilled Chicken with Lemongrass and Chili
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 10minutes
Cook Time Passive Time
20minutes 2hours
Servings Prep Time
4 10minutes
Cook Time Passive Time
20minutes 2hours
Ingredients
  • 1/4 c lemongrassthinly sliced and grated
  • 3cloves garlicminced
  • 2 shallotsminced
  • 2 red chiliesminced
  • 2tsp light brown sugar
  • 3tbsp fish sauce
  • 3tbsp lime juice
  • 2tsp Sriracha
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.