Lemongrass Cilantro Chicken Recipes
LEMONGRASS CILANTRO CHICKEN
Lemongrass Cilantro Chicken - crazy delicious grilled chicken marinated with lemongrass, cilantro and serve with a sweet and savory honey dipping sauce.
Provided by Rasa Malaysia
Categories Asian Recipes
Time 30m
Number Of Ingredients 14
Steps:
- Combine the ingredients for the Marinade in a shallow dish. Transfer the chicken into the dish and coat well with the Marinade. Cover the dish and marinate overnight.
- Prepare the Honey Dipping Sauce by combining the water, sugar and honey in a small saucepan and heat it over medium heat. Stir until sugar dissolved. Pour the mixture into a bowl and add the crushed red pepper. Let it cool to room temperature before adding the white vinegar and fish sauce. Add salt and freshly ground black pepper to taste. Refrigerate until use.
- To grill the chicken, scrape the marinade off the chicken breast. Season the chicken with salt and freshly ground black pepper to taste. Grill the chicken with skin side down for about 3-4 minutes, until the skin is lightly burned and crisp. Reduce the heat or move the chicken to another part of the grill with lower heat. Let it cook for another 2 minutes. Turn the chicken over and cook until desire tenderness, about 4-5 minutes.
- Let it rest for 3-5 minutes before slicing the chicken. Serve with warm steamed rice.
Nutrition Facts : Calories 552 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 144 milligrams cholesterol, Fat 34 grams fat, Fiber 1 grams fiber, Protein 49 grams protein, SaturatedFat 24 grams saturated fat, ServingSize 4 people, Sodium 627 grams sodium, Sugar 6 grams sugar, UnsaturatedFat 0 grams unsaturated fat
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- In a small saucepan, combine the water, sugar and honey and cook over moderate heat, stirring until the sugar has dissolved, about 1 minute. Pour the mixture into a heatproof bowl and add the crushed red pepper. Let cool to room temperature. Add the vinegar and fish sauce and season with salt and black pepper.
- Using the side of a chef's knife or a rolling pin, bruise the pieces of lemongrass. Transfer to a large, shallow dish. Add the cilantro, shallots and vegetable oil and mix well. Add the chicken and coat thoroughly with the marinade. Cover and refrigerate overnight. Bring the chicken to room temperature before grilling.
- Light a grill or preheat a grill pan. Scrape the marinade off of the chicken breasts. Season the chicken with salt and pepper and grill, skin side down, over moderately high heat until the skin is lightly charred and crisp, about 3 minutes. Move the chicken to a cooler part of the grill or reduce the heat to moderate and grill for 2 minutes longer. Turn the chicken and cook until white throughout, about 5 minutes longer. Transfer the chicken to a cutting board and let rest for 5 minutes.
- Slice the chicken crosswise 1/3 inch thick and transfer to plates. Sprinkle the chicken with the mint leaves and serve with lime wedges. Pass the dipping sauce at the table.
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