Grilled chicken never tasted so good! This lemongrass grilled chicken blows other recipes out of the water. Plus it's super simple to make. Just toss a few ingredients into your food processor, marinate, and grill. In Thailand, they would more likely to use a pestle and mortar for this process, but I have found the results are just as good with our more high-tech equipment. At our home, we like ours medium-spicy, hence the 2 chillies in the ingredients list, but feel free to adjust this according to your own spice-o-meter (try not to skimp too much though - the chilies make it extra good!) The longer it marinates the better - I try to let it sit covered in the refrigerator for at 2 hours or up to 6. Serve it up with rice or over salad; there's no need for a side sauce, it's that flavorful!
- For the best results, use a food processor for this recipe. First cut off the bulb end of each lemongrass stalk, then slice up the rest. Toss out the upper stem. (For a visual or more on how to prepare lemongrass for cooking, see my How to Cook with Lemongrass). Pulse to create a fragrant, watery-like paste.
- Open up the chicken thighs and lay flat, preferably in a flat baking-type dish. Pour the paste over chicken, turning the pieces to get each one saturated. Use a spoon to spoon the herbs onto the tops of the chicken. Cover and marinate preferably 2 hours or up to 6.
- Brush a got grill with a little vegetable oil, then grill chicken to well done.
- Plate up the chicken with a nice portion of Thai jasmine rice, a side salad as shown here (see recipe below), and you're good to go. For those who want extra-spicy, serve with a Thai chilli sauce on the side (see my Thai Sweet Chili Sauce). Enjoy!
Side Salads that Marry Beautifully with This Dish:
|Nutritional Guidelines (per serving)|
|Total Fat||105 g|
|Saturated Fat||29 g|
|Unsaturated Fat||42 g|
|Dietary Fiber||1 g|