Lemongrass Cilantro Chicken
Ingredients
The chicken
-
4
pieces
boneless chicken breast halves with skin
The marinade
-
2
stalks
lemongrass, white part only, cut into 1-inch pieces, pounded and bruised
-
1
cup
packed chopped cilantro
-
4
large
shallots, coarsely chopped
-
8
tablespoons
vegetable oil
The honey dipping sauce
-
5
tablespoons
water
-
1½
teaspoons
sugar
-
2
teaspoons
honey
-
¼
teaspoon
crushed red pepper
-
1
tablespoon
white vinegar
-
1
tablespoon
fish sauce
-
to taste
salt and freshly ground black pepper
-
1
cup
small mint leaves, for garnishing (optional)
-
1
piece
lime, sliced for garnishing
Instructions
- Combine marinade ingredients in a shallow dish and coat the chicken well. Cover and marinate overnight.
- Prepare the honey dipping sauce by heating water, sugar, and honey in a saucepan until dissolved. Mix in crushed red pepper, vinegar, and fish sauce. Season with salt and pepper, then refrigerate.
- Scrape marinade off the chicken and season with salt and pepper. Grill skin side down for 3-4 minutes until charred, then cook for another 2 minutes on lower heat.
- Turn chicken and cook until desired tenderness, about 4-5 minutes.
- Let chicken rest for 3-5 minutes before slicing and serve with warm steamed rice.
Nutrition Facts (estimated)
Servings
4
Calories
552
Total fat
34g
Total carbohydrates
12g
Total protein
49g
Sodium
627mg
Cholesterol
144mg
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