Dear Chef, I have not eaten any Lemon Grass grilled chicken with chilli, that's very interesting. I will blend all the ingredients in the blender with the serai / lemongrass , just remove the hardest part and slice the stem finely -- only the white part of the lemongrass. I will add in 1 cup of water to blend all the ingredients ( 1 cup of water to 1 kg of meat ) as it will be much more juicer when deep fry or grill. I have a Airfryer, so will fry it with it. Thanks for sharing.
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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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.
Refreshing change of taste that was well received in my home. My son loved this one so we will make this again. I marinated this overnight, and used Indonesian chili sauce as that was what I had. Thank you for sharing.
i had to use the frying pan so maybe thats why it didnt turn out as good but it was still tasteful! i will exclude the hot sauce (& add 1 more chilli) and reduce the amount of fish sauce next time bc it made the dish a bit salty. Thanks for this recipe!!!!
This is a wonderful marinade! Nice mix of flavors. I used it on salmon fillets and "grilled" them on the Goerge Foreman. Going to try it on chicken soon!
Great flavor! I used chicken breasts, and it worked fine. I wasn't sure what kind of red chilis to use, but the store only had Fresno, so I included some of the seeds (since they aren't super hot). I really liked the flavor the lemongrass imparted, a very nice marinade!
This is such a beautiful chicken recipe! I used chicken thigh fillets as well, and chucked them on the webber for a gorgeous smokey flavour. The only thing I did differently was cutting down a little on the chilli and the hot sauce (very rare for us!!) as our guests aren't so keen on chilli as we are so I thought I'd play it safe. Great flavour regardless - I'll be making this one again. Thanks for posting your great recipe!