Lemongrass Chicken
3 pounds boneless, skinless chicken
Lemongrass Marinade:
2 tablespoons olive oil
2 tablespoons fish sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons lemongrass paste
3 cloves garlic, minced
1 tablespoon packed light or dark brown sugar
1/4 teaspoon black pepper
Make lemongrass marinade in a large bowl and whisk/stir to combine and dissolve the sugar. Add the chicken and toss to thoroughly coat. Cover and refrigerate at least 1 hour or up to overnight. (Alternatively, you can marinate the chicken in a gallon zip-top plastic bag.)
When ready to cook, remove the chicken from the marinade and let any excess drip off. Place the chicken on the grill in a single layer. Cover the grill and cook until grill marks appear, 5 to 6 minutes. Flip the chicken, cover the grill, and cook until grill marks appear on the second side and the chicken registers 165°F on an instant-read thermometer, about 5 minutes more. Transfer to a serving plate or cutting board. Let rest 3 minutes, then cut into slices if desired, topped with cilantro, if using.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Make ahead: The chicken can marinate in the refrigerator for up to 1 day.
2 tablespoons fish sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons lemongrass paste
3 cloves garlic, minced
1 tablespoon packed light or dark brown sugar
1/4 teaspoon black pepper
Make lemongrass marinade in a large bowl and whisk/stir to combine and dissolve the sugar. Add the chicken and toss to thoroughly coat. Cover and refrigerate at least 1 hour or up to overnight. (Alternatively, you can marinate the chicken in a gallon zip-top plastic bag.)
When ready to cook, remove the chicken from the marinade and let any excess drip off. Place the chicken on the grill in a single layer. Cover the grill and cook until grill marks appear, 5 to 6 minutes. Flip the chicken, cover the grill, and cook until grill marks appear on the second side and the chicken registers 165°F on an instant-read thermometer, about 5 minutes more. Transfer to a serving plate or cutting board. Let rest 3 minutes, then cut into slices if desired, topped with cilantro, if using.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Make ahead: The chicken can marinate in the refrigerator for up to 1 day.
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