Grilled Turmeric And Lemongrass Chicken Wings Recipes

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GRILLED TURMERIC AND LEMONGRASS CHICKEN WINGS



Grilled Turmeric and Lemongrass Chicken Wings image

Provided by Zakary Pelaccio

Categories     Chicken     Backyard BBQ     Dinner     Summer     Grill     Grill/Barbecue     Lemongrass     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 14

1 cup canned unsweetened coconut milk
3 shallots, chopped
3 garlic cloves
2 lemongrass stalks (bottom third only, tough outer layers removed), finely chopped
2 jalapeños, stemmed
1 1" piece ginger, peeled, chopped
2 tablespoons fresh lime juice
2 tablespoons tamarind juice concentrate (not paste or pulp) or 1 tablespoons fresh lime juice
1 tablespoons fish sauce (such as nuoc nam or nam pla)
2 teaspoons kosher salt
1 teaspoon turmeric
3 pounds whole chicken wings
Vegetable oil (for grill)
Lime wedges

Steps:

  • Combine coconut milk, shallots, garlic, lemongrass, jalapeños, ginger, lime juice, tamarind juice, fish sauce, kosher salt, turmeric, and 1 cup water in a blender. Purée mixture until a smooth marinade forms.
  • Place chicken wings in a large baking dish. Pour marinade over; turn wings to coat evenly. Cover chicken and chill overnight.
  • Remove chicken from marinade, shaking any excess marinade back into dish. Transfer chicken to a large platter. Let stand at room temperature for 15 minutes.
  • Transfer marinade to a large saucepan and bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until marinade thickens, 10-15 minutes. Pour half of marinade into a small bowl; set aside for basting chicken while it grills. Keep remaining marinade in saucepan; cover and keep warm until ready to serve the chicken.
  • Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Oil grill grates to prevent sticking. Grill chicken wings, turning every 5 minutes and basting occasionally with marinade in small bowl, until fat is rendered and skin is nicely charred in spots, 30-35 minutes. (The key here is to turn the wings often so the skin doesn't burn.)
  • Continue cooking chicken without basting (so it will get crisp) until wings are cooked through, about 10 minutes longer.
  • Transfer chicken to a large platter and let it rest for 5 minutes. Squeeze lime wedges over wings. Transfer marinade in saucepan to a small bowl. Serve warm marinade alongside chicken as a dipping sauce.

MALAYSIAN TURMERIC AND LEMONGRASS CHICKEN WINGS



Malaysian Turmeric and Lemongrass Chicken Wings image

This was served at a recent dinner party and was a great hit. You do need to marinate the wings overnight.

Provided by Member 610488

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup unsweetened coconut milk
3 shallots, chopped
3 garlic cloves
2 lemongrass, stalks finely chopped (bottom third only tough outer layers removed)
2 jalapenos, stemmed
1 piece ginger, peeled chopped (1 inch)
2 tablespoons fresh lime juice
2 tablespoons tamarind juice, concentrate (not paste or pulp) or 1 tablespoon fresh lime juice
1 tablespoon fish sauce (such as nuoc nam or nam pla)
2 teaspoons kosher salt
2 teaspoons turmeric
3 lbs chicken wings
vegetable oil (for grill)
lime wedge (garnish)

Steps:

  • Combine coconut milk, shallots, garlic, lemongrass, jalapeños, ginger, lime juice, tamarind juice, fish sauce, kosher salt, turmeric, and 1 cup water in a blender. Purée mixture until a smooth marinade forms.
  • Place chicken wings in a large baking dish. Pour marinade over; turn wings to coat evenly. Cover chicken and chill overnight.
  • Remove chicken from marinade, shaking any excess marinade back into dish. Transfer chicken to a large platter. Let stand at room temperature for 15 minutes.
  • Transfer marinade to a large saucepan and bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until marinade thickens, 10-15 minutes. Pour half of marinade into a small bowl; set aside for basting chicken while it grills. Keep remaining marinade in saucepan; cover and keep warm until ready to serve the chicken.
  • Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Oil grill grates to prevent sticking. Grill chicken wings, turning every 5 minutes and basting occasionally with marinade in small bowl, until fat is rendered and skin is nicely charred in spots, 30-35 minutes. (The key here is to turn the wings often so the skin doesn't burn.).
  • Continue cooking chicken without basting (so it will get crisp) until wings are cooked through, about 10 minutes longer.
  • Transfer chicken to a large platter and let it rest for 5 minutes. Squeeze lime wedges over wings. Transfer marinade in saucepan to a small bowl. Serve warm marinade alongside chicken as a dipping sauce.

Nutrition Facts : Calories 890.7, Fat 66.6, SaturatedFat 26, Cholesterol 262.2, Sodium 1484.2, Carbohydrate 6.8, Fiber 0.5, Sugar 0.6, Protein 64.5

VIETNAMESE GRILLED LEMONGRASS CHICKEN



Vietnamese Grilled Lemongrass Chicken image

Chicken marinated with lemongrass and grilled. Garnish with rice paper, lettuce, cucumber, bean sprouts, mint, and ground peanut.

Provided by LUCHAPROV

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 40m

Yield 4

Number Of Ingredients 8

2 tablespoons canola oil
2 tablespoons finely chopped lemongrass
1 tablespoon lemon juice
2 teaspoons soy sauce
2 teaspoons light brown sugar
2 teaspoons minced garlic
1 teaspoon fish sauce
1 ½ pounds chicken thighs, or more to taste, pounded to an even thickness

Steps:

  • Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
  • Marinate chicken in the refrigerator for 20 minutes to 1 hour.
  • Preheat grill for medium heat and lightly oil the grate.
  • Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
  • Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 308.2 calories, Carbohydrate 3.9 g, Cholesterol 105 mg, Fat 19 g, Fiber 0.1 g, Protein 29 g, SaturatedFat 3.8 g, Sodium 338.9 mg, Sugar 2.4 g

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