Lemongrass Chicken | Video
Moist and juicy chicken thighs flavored with lemongrass based marinade!
Print
Pin
Servings
Ingredients
- 1 lemongrass stalk
- 2 garlic cloves chopped
- 2 shallots chopped
- 2 tablespoons oil
- 2 tablespoons fish sauce
- ½ teaspoon chili paste or 2 bird’s eye chilies, finely chopped
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 kg chicken thighs see notes
- Oil to brush the grill grates
- Egg noodles or cooked rice to serve
Instructions
- Remove the tough outer layers from lemongrass and chop finely. Place it in a food processor along with garlic and shallots. Process to a smooth paste.
- Add oil, fish sauce, chili paste, brown sugar and soy sauce. Process to a smooth paste. Transfer to a large bowl.
- Add chicken. Coat the chicken in the marinade. Cover and marinate in the refrigerator for at least 30 minutes to 1 hour.Preheat grill to low heat.
- Brush the grates with oil. Remove the thighs from the marinade, shaking off any excess. Place them on the grill smooth side up. Cook, covered, for 12-15 minutes. Baste with the marinade. Flip over and cook, covered, for another 12-15 minutes or until no pink remains.
- Transfer chicken to a platter and let it rest for 5-10 minutes before serving.
Video
Notes
- Add more or less chili paste depending on how hot you like it
- You can also bake the chicken thighs at 220C / 450F for 40-45 minutes
Nutrition
Serving: 1g | Calories: 801kcal | Carbohydrates: 37g | Protein: 64g | Fat: 46g | Saturated Fat: 11g | Polyunsaturated Fat: 34g | Cholesterol: 332mg | Sodium: 1625mg | Fiber: 1g | Sugar: 8g