Bright & Zesty Grilled Lemongrass Chicken

By Jason Lau
November 6, 2013
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Author Notes: An easy chicken recipe that uses fresh lemongrass, coriander, and a few Vietnamese twists to deliver a super fresh, light, and flavourful piece of chicken!Jason Lau

Serves: 2

  • 2 sprigs fresh lemongrass
  • 2 pieces chicken breast or thighs
  • 1 teaspoon ground coriander
  • 1 tablespoon fish sauce
  • 2 teaspoons palm or brown sugar
  • 1 tablespoon coriander stalks, chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallots
  • 1.25 teaspoons salt
  • 1 tablespoon canola oil
  1. Chop up your lemon grass, shallots, garlic, and coriander stalks. Sprinkle with a small dash of salt to help release liquid and keep chopping away until you've got a nice little paste.
  2. Mix with the oil, dried coriander, sugar, fish sauce, and another small touch of salt - fish sauce is extremely salty on its own so don't be liberal with the amount of salt you add. Pound and mix until you've got a nice, mushy mixture
  3. Coat and marinade the chicken for at least 20-30 minutes. Longer the better.
  4. Grill for 3-5 minutes per side, depending on how thick your piece of chicken is.
  5. Dig in!

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