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Chicken, turkey & duck

Grilled Lemongrass Chicken
Fragrant lemongrass is used freely in Vietnamese cooking. Use just the tender inner core from the bottom third of the stalk, and mince finely. Serve this dish with rice or rice noodles. May be frozen and halved.
1/4 cup minced fresh lemongrass, from 2 to 3 stalks, or jarred
1 large shallots, minced
3 garlic cloves, minced
2 Tbsp. brown sugar
2 Tbsp. reduced-sodium soy sauce
2 Tbsp. canola oil
1 Tbsp. nom pla (fish sauce, found in International aisle)
1/4 tsp. freshly ground black pepper
4 (6-to 8-oz.) Inspirations Boneless Skinless Chicken Breasts, trimmed
English cucumber, thinly sliced and shredded carrots (optional)
Nuoc cham (optional, bottled)
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Grilled Lemongrass Chicken

Grilled Lemongrass Chicken

Grilled Lemongrass Chicken
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:10 minutes
1. Place lemongrass, shallots, and garlic in a food processor or blender and pulse to blend. Add brown sugar, soy sauce, oil, nom pla, and pepper and process until well mixed. Scrape into a gallon-size resealable plastic bag. Add chicken, seal bag, and turn to coat meat well. Refrigerate 4 to 6 hours.
2. When ready to cook chicken, preheat grill to medium-high. Lightly oil grate. Grill chicken 4 to 5 minutes per side or until just cooked through. Remove to a clean plate, tent with foil, and let rest 5 minutes. To serve, slice thickly on the diagonal and fan out on 4 plates. If desired, garnish with cucumber and carrots, and serve with nuoc cham for dipping.
Source: Hannaford fresh Magazine, May - June 2009