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    You are in: Home / Recipes / Marinade: Grilled Chicken With Lemongrass & Chilli Recipe
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    Marinade: Grilled Chicken With Lemongrass & Chilli

    Marinade: Grilled Chicken With Lemongrass & Chilli. Photo by gailanng

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 26 mins

    2 hrs 6 mins

    20 mins

    Chef floWer's Note:

    We were on holidays at Surfers Paradise in Queensland Australia. We were out at different restaurants every night. One night we tried Vietnamese. My husband ordered ‘Grilled Chicken with lemongrass & Chilli’ (Ga nuong xa ot). It was quite a surprise when I sampled his chicken, it was mouth-watering. When we got back home I did some research and attempted to make it. Although I didn't find the exact recipe this version is still yummy. I used chicken thigh fillets instead of breast fillets because the meat is juicer and less fibrous (the restaurant served their dish using thighs). They also used the marinade on Beef, Pork, Prawns, Scallops, Squid, Fish Fillets and Vegetables. To prepare the lemongrass, trim and discard the roots. Use a vegetable peeler to whittle the stalks into thin partial slices. I used half freshly whittled lemongrass and half grated lemon grass. I taste the recipe before I placed the meat in and it's so yummy that I would also use it as a dipping sauce.

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    Units: US | Metric




    1. 1
      Combine all ingredients in a large bowl.
    2. 2
      To prepare the chicken, cut it 7 cm by 7 cms and cut several small incisions across the chicken to soak up the marinade.
    3. 3
      Combine marinade and meat (or vegetables) then toss.
    4. 4
      You can either place it in a zip lock bag or just use a bowl with cling wrap.
    5. 5
      Refrigerate for about 2 hours, turning occasionally. (I marinated mine overnight).
    6. 6
      Remove meat from the marinade and grill until cooked and brown. Discard leftover marinade (if there are any of the ingredients left on the meat or vegetables as it may taste bitter if you decide to leave them on).
    7. 7
      Traditionally it's grilled on an outdoor grill so that the coals are white-hot but I used our barbeque.
    8. 8
      Serve on a bed of lettuce with Vietnamese fish sauce to dip. Side dish of rice or salad.

    Ratings & Reviews:

    • on April 15, 2014


      I made this using chicken breast which I flattened so that it would cook faster. It was delicious. I made a few substitutions based on what was in my fridge. I used a jalapeno pepper and lemon juice instead of lime. I also found lemongrass in a tube.

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    • on May 03, 2012


      So now that you've found the wonders of lemongrass, what would you say if I were to let you in on an excellent investment opportunity...

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    • on August 15, 2011


      I love grilling Chickens. This is the best recipe I came across in recent days. I think it will taste great to Grilling Beef & Shrimp. You can add fish sauce to give it a Thai touch to it.

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    Read All Reviews (8)


    Nutritional Facts for Marinade: Grilled Chicken With Lemongrass & Chilli

    Serving Size: 1 (318 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 338.3
    Calories from Fat 89
    Total Fat 9.9 g
    Saturated Fat 2.5 g
    Cholesterol 207.5 mg
    Sodium 1341.7 mg
    Total Carbohydrate 9.3 g
    Dietary Fiber 0.4 g
    Sugars 4.1 g
    Protein 50.7 g

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