Chargrilled Lemongrass Chicken Recipe |
Ingredients: |
300 g chicken thigh fillet 1 tablespoon vegetable oil 2 tablespoons ground roasted peanuts, to garnish Lime (calamansi) wedges, to serve Marinade: 2 lemongrass stems (white part only), chopped 2 garlic cloves 4 white peppercorns 1/2 teaspoon castor sugar 1 teaspoon fish sauce 2 tablespoons vegetable oil |
Method: To make the marinade, use a mortar and pestle to pound the lemongrass, garlic, peppercorns and a pinch of salt into a paste. Work in the sugar, fish sauce and oil, pounding until the sugar dissolves. Alternatively, chop the ingredients into a paste using a small food processor. Scoop the marinade into a non-metallic bowl and coat the chicken well in the mixture. Cover and leave to marinate in the fridge overnight. Preheat a chargrill or barbecue over medium-high heat. Heat the vegetable oil, then remove chicken from the marinade and cook for 4 minutes on each side, or until cooked through, occasionally firmly pressing down on the chicken with a spatula. Remove from the pan, rest in a warm place for 5 minutes, then slice. Sliced chicken is best served with rice vermicelli salad (refer Vietnamese recipes). |
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