Grilled Lemongrass Chicken recipe

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Ingredients

1 shallot, minced
2 stalks lemongrass, peeled and chopped
1 Thai bird's eye chile pepper, seeded and chopped
1 clove garlic, chopped
1 teaspoon grated ginger
1 tablespoon fish sauce
1 tablespoon vegetable oil
1 tablespoon white sugar
1 ½ teaspoons oyster sauce
1 pound skinless, boneless chicken breasts, cut into thin strips
skewers

Nutrition Info

194 calories
carbohydrate: 9.3 g
cholesterol: 64.6 mg
fat: 6.2 g
fiber: 0.3 g
protein: 24.5 g
saturatedFat: 1.3 g
servingSize: -
sodium: 346.6 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pound shallot, lemongrass, chile pepper, garlic, and ginger into a coarse paste in a mortar and pestle. Mix in fish sauce, vegetable oil, sugar, and oyster sauce.

  2. Place chicken strips in a large resealable plastic bag, add paste and toss to coat. Let chicken marinate in the refrigerator, at least 1 hour.

  3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  4. Thread marinated chicken onto skewers. Grill until chicken is golden brown, 2 to 4 minutes per side.

Recipe Yield

4 servings

Recipe Note

Fragrant lemongrass chicken grilled on a stick. Serve with vermicelli noodle salad.

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