Marinade: Grilled Chicken With Lemongrass & Chilli
photo by gailanng
- Ready In:
- 2hrs 26mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
-
Marinade
- 59.14 ml lemongrass, see above
- 6 slice lemon zest, strips fresh (optional)
- 3 garlic cloves, minced crushed
- 2-3 shallots, minced
- 2 red chilies, minced
- 9.85 ml light brown sugar (more or less, to taste)
- 44.37 ml fish sauce (nam pla)
- 44.37 ml lime juice, freshly squeezed
- 9.85 ml hot sauce (Vietnamese) or 9.85 ml Tabasco sauce
-
Meat
- 1 1 kg fish fillets or 1 kg vegetables
directions
- Combine all ingredients in a large bowl.
- To prepare the chicken, cut it 7 cm by 7 cms and cut several small incisions across the chicken to soak up the marinade.
- Combine marinade and meat (or vegetables) then toss.
- You can either place it in a zip lock bag or just use a bowl with cling wrap.
- Refrigerate for about 2 hours, turning occasionally. (I marinated mine overnight).
- 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).
- Traditionally it's grilled on an outdoor grill so that the coals are white-hot but I used our barbeque.
- Serve on a bed of lettuce with Vietnamese fish sauce to dip. Side dish of rice or salad.
Reviews
-
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.
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RECIPE SUBMITTED BY
Chef floWer
Australia
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