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    You are in: Home / Recipes / Lemongrass Chicken Recipe
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    Lemongrass Chicken

    Lemongrass Chicken. Photo by Leggy Peggy

    1/1 Photo of Lemongrass Chicken

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    I'mPat's Note:

    From our local/state paper and one of my favourite food columnist Marg Johnson. Have not included marinating time or 10 minutes.

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    Units: US | Metric

    • 8 chicken thighs
    • 1 teaspoon salt
    • 1 tablespoon garlic (minced)
    • 2 tablespoons ginger (grated)
    • 2 sticks lemongrass (white part only very finely chopped)
    • 2 spring onions (finely chopped green and white)
    • 3 chilies (red chopped or enough to give a good bite)
    • 1 tablespoon palm sugar (or brown)
    • 2 tablespoons vegetable oil
    • 1 lime (cut into wedges to serve)
    • coriander (cilantro leaves to serve)


    1. 1
      Trim any excess fat from the thigh section and cut through the thick parts to allow the marinade to pentrate more.
    2. 2
      Combine ingredients down to and including the vegetable oil and add the chicken and leave to marinate for 10 minutes.
    3. 3
      Then over high heat, barbecue the chicken, turning once and basting with any remaining marinade during that time.
    4. 4
      Serve with crisp salad leaves, a sambal, the lime wedges and garnish with the coriander leaves and steamed rice is also good.

    Ratings & Reviews:

    • on March 17, 2011


      Sensational recipe. I made a few adjustments, but they didn't affect the deliciousness of the core recipe. This is what I did and why. Unexpectedly, I needed to feed a crowd and wanted to make a one-dish meal that included veggies. I had all the ingredients on hand -- and a few more. This is what I planned to make, so I decided to forge on with a stir fry. I thin-sliced three chicken breasts and tossed the pieces in the marinade -- and left them for about 20 minutes. Also thin-sliced a red capsicum (bell pepper) and a bunch of baby bok choy. I then stir-fried the chicken, in two batches (and taste-tested to determine that this was a real winner). I set the chicken aside and then stir-fried the capsicum for a minute, then added the bok choy and stir-fried for another minute. Finally I added a 1/2 cup of chicken stock (mixed with two teaspoons of cornstarch/cornflour) and stir-fried for another minute or so -- to heat everything through. Served with steamed rice and to rave reviews. Can imagine this being used with fish pieces or calamari. Yummo!

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    Nutritional Facts for Lemongrass Chicken

    Serving Size: 1 (267 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 501.7
    Calories from Fat 321
    Total Fat 35.7 g
    Saturated Fat 8.9 g
    Cholesterol 157.9 mg
    Sodium 729.2 mg
    Total Carbohydrate 11.2 g
    Dietary Fiber 1.5 g
    Sugars 5.4 g
    Protein 33.7 g

    The following items or measurements are not included:


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