Grilled Lemongrass Chicken
Ingredients
The chicken
-
2–2 ¼
lbs
chicken thighs, boneless and skinless
The marinade
-
2
stalks
lemongrass (1/2 cup chopped)
-
1
medium
shallot, rough chopped
-
4
cloves
garlic, whole
-
¼
cup
olive oil
-
1
tablespoon
soy sauce (or GF Bragg’s Amino Acid)
-
2
teaspoons
salt
-
2
teaspoons
sugar (or alternative sweetener)
-
1
teaspoon
Five-Spice powder
-
1–3
teaspoons
Chili Garlic Sauce (optional, for heat)
To serve
-
to taste
rice noodles
-
to taste
sliced cucumber
-
to taste
Nuoc Cham dressing
-
to taste
fresh herbs (mint and Thai basil)
-
to taste
lime wedges
Instructions
- Preheat the grill to medium-high heat.
- Make the lemongrass paste by processing the lemongrass, garlic, and shallot in a food processor until finely chopped.
- Add olive oil, soy sauce, salt, sugar, Five-Spice powder, and chili garlic sauce to the processor and blend until it forms a paste.
- Coat the chicken thighs with the lemongrass paste and let marinate (refrigerate if not grilling immediately).
- Oil the grill well and grill the chicken for 3-4 minutes until deep grill marks appear.
- Flip the chicken and cook for another 3 minutes, then lower the heat, cover, and cook through.
- Serve the grilled chicken over rice noodles with cucumber, mint, Thai basil, and Nuoc Cham dressing, or simply over rice.
Nutrition Facts (estimated)
Servings
6
Calories
416
Total fat
26.8g
Total carbohydrates
3.8g
Total protein
25.8g
Sodium
1615.3mg
Cholesterol
143.6mg
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