Best 4 Lemongrass Glaze For Chicken Recipes

**Lemongrass Glaze for Chicken: A Flavorful Fusion of Asian and Western Cuisine**

Indulge in a delightful culinary journey with our collection of lemongrass glaze recipes for chicken. These tantalizing dishes blend the vibrant flavors of Southeast Asia with the timeless appeal of Western cooking techniques. From the zesty and aromatic Lemongrass Chicken Skewers to the savory and succulent Grilled Lemongrass Chicken, each recipe promises a unique taste experience. Whether you're craving a quick and easy weeknight meal or a centerpiece for your next dinner party, our lemongrass glaze recipes offer something for every occasion and palate. Prepare to embark on a flavorful adventure as you explore the diverse culinary landscapes of Asia and beyond.

Check out the recipes below so you can choose the best recipe for yourself!

VIETNAMESE LEMONGRASS CHICKEN

Vietnamese Lemongrass Chicken image

This Vietnamese Lemongrass Chicken recipe is made with the best citrusy lemongrass marinade, and can be grilled, baked or sautéed.

Provided by Ali

Time 1h

Number Of Ingredients 9

Ingredients

1/4 cup lime juice, plus extra lime wedges for serving
3 tablespoons fish sauce
2 tablespoons maple syrup (or brown sugar)
2 tablespoons avocado oil (or any neutral-flavored oil)
1 tablespoon low-sodium soy sauce
4 small garlic cloves
2 stalks lemongrass, tender white parts only, roughly chopped (see below)
1 medium shallot, peeled and halved (or half of a small red onion)
2 pounds boneless chicken breasts or thighs, cut into 1-inch pieces

Steps:

Combine the lime juice, fish sauce, maple syrup, oil, soy sauce, black pepper, garlic, lemongrass and shallot in a blender or food processor. Puree until smooth.
Combine the chicken and marinade in a large bowl. Toss until the chicken is evenly coated. Cover the bowl and let the chicken marinate for 30 minutes.
Preheat the grill to medium-high heat. (If using wooden skewers, soak them in water for 15 minutes before using.) Thread the chicken evenly onto the skewers.
Once the grill is hot, place the chicken kabobs evenly on the grill. Cook for 10-14 minutes, turning once halfway through, until the chicken is golden brown and cooked through (no longer pink on the inside).
Transfer the kabobs to a clean plate, and loosely tent with aluminum foil. Let the chicken rest for at least 5-10 minutes.
Then serve warm while the chicken is hot and juicy, sprinkled with an extra squeeze of fresh lime juice (plus some thinly-sliced green onions) if desired. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

HERB CRUSTED CHICKEN PAILLARD WITH HONEY-LEMONGRASS GLAZE CARROT AND POTATO SPAGHETTI

Herb Crusted Chicken Paillard with Honey-Lemongrass Glaze Carrot and Potato Spaghetti image

Provided by Ming Tsai

Categories main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 21

Ingredients

6 (6-ounce) chicken breasts skin-on (2 for leftovers)
1/2 cup chopped flat parsley
1/4 cup chopped cilantro
6 scallions, sliced 1/8-inch
Salt and black pepper to taste
Canola oil to cook
Canola oil to cook
6 lemon grass stalks, finely minced, white part only
1 tablespoon minced ginger
1 large shallot, minced
1/2 cup Riesling or Gewurztraminer wine
Juice and zest of 1 lemon
2 cups chicken stock
2 tablespoons lychee honey
1 tablespoon butter
Salt and black pepper to taste
2 large carrots, peeled, cut into spirals with a turning slicer
1 large potato, peeled, cut into spirals with a turning slicer
1/2 teaspoon ground cumin
2 tablespoons butter
Salt to taste

Steps:

Wrap the chicken in plastic and pound very thin. Season with salt and pepper. Mix the herbs together on a plate and dredge the chicken with the herbs. In a hot skillet coated with oil, pan sear the chicken golden brown on both sides, about 3 minutes aside.
In a medium-hot, non-reactive sauce pan, lightly coat the pan and sautee the lemongrass, ginger and shallots until soft, about 5 minutes. Season with salt and pepper. Deglaze with wine and reduce by 80 percent. Add the juice, stock and honey and reduce by 50 percent. Whisk in the butter and check for seasoning. Puree with a hand blender to a smooth consistency.
In a large non-stick skillet, add butter and melt on medium-low heat. Add carrots and potato and sautee. Season with cumin and salt. Cook until soft, about 10 minutes. Keep heat on medium-low or the potatoes could burn.
PLATING Place a small pile of the 'spaghetti'. Hide with chicken paillard and glaze the top with the sauce. Garnish with lemon zest.

LEMONGRASS CHICKEN

Lemongrass Chicken image

It took combining a couple different recipes to get just the perfect one for us! This is a family favorite in our house. Enjoy. Serve over white rice.

Provided by Mrs. Ching

Categories World Cuisine Recipes Asian

Time 1h

Yield 4

Number Of Ingredients 13

Ingredients

1 ½ pounds chicken thighs, cut into thin strips
3 tablespoons fish sauce, or more to taste
1 ½ tablespoons honey
2 tablespoons vegetable oil
1 ½ red bell peppers, cut into strips
¼ cup chopped lemongrass
¼ cup grated fresh ginger root
4 cloves garlic, chopped
⅓ cup chopped green onions
¼ cup chicken broth
1 tablespoon white sugar
½ teaspoon red pepper flakes, or more to taste
salt and ground black pepper to taste

Steps:

Mix chicken, fish sauce, and honey together in a bowl; cover with plastic wrap and refrigerate for at least 30 minutes.
Heat a wok or large skillet over medium-high heat; swirl in oil. Add red bell peppers, lemongrass, ginger, and garlic; cook until red bell pepper strips tender, about 5 minutes. Add chicken mixture; saute until chicken is no longer pink and the juices run clear, about 5 minutes.
Stir green onions, chicken broth, sugar, red pepper flakes, salt, and pepper into the wok. Simmer, uncovered, until sauce thickens, about 5 minutes.

Nutrition Facts : Calories 396.5 calories, Carbohydrate 16.7 g, Cholesterol 96.1 mg, Fat 23.9 g, Fiber 1.4 g, Protein 28.2 g, SaturatedFat 5.8 g, Sodium 1018.3 mg, Sugar 12.2 g

CHICKEN IN LEMONGRASS SAUCE

Chicken in Lemongrass Sauce image

Categories Bean Chicken Poultry Vegetable Stir-Fry Dinner Fall Summer Party Lemongrass Bon Appétit Dairy Free Tree Nut Free Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 12

Ingredients

12 ounces green Chinese long beans or green beans, trimmed, cut into 1 1/2-inch pieces
2 tablespoons peanut oil
1 1/2 pounds skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
1 medium onion, sliced
4 garlic cloves, minced
1/3 cup minced lemongrass*
3 tablespoons Thai fish sauce (nam pla)*
3 tablespoons sugar
2 teaspoons ground coriander
1 teaspoon turmeric
1/2 cup chicken stock or canned low-salt chicken broth
2 tablespoons spicy oyster sauce*

Steps:

Cook beans in large saucepan of boiling salted water just until crisp-tender, about 2 minutes. Drain.
Heat oil in heavy large skillet over high heat. Add chicken, onion and garlic; stir-fry until chicken is partially cooked, about 4 minutes. Add lemongrass and next 4 ingredients; stir 2 minutes. Add beans, stock and oyster sauce; reduce heat and simmer until sauce thickens and chicken is cooked through, about 4 minutes longer. Season with salt and pepper.
*Available at Asian markets and in some supermarkets.

Tips

To make the glaze, combine lemongrass, olive oil, garlic, ginger, soy sauce, honey, rice vinegar, brown sugar, salt, and black pepper in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the glaze has thickened.
For the chicken, preheat oven to 400°F (200°C). Place the chicken breasts on a baking sheet lined with parchment paper. Drizzle with the glaze and bake for 25 minutes, or until the chicken is cooked through.
You can also use the glaze on other types of meat, such as pork, fish, or tofu.
If you don't have lemongrass, you can use lemon zest as a substitute.
The glaze can be made ahead of time and stored in the refrigerator for up to 2 weeks.

Conclusion

Lemongrass glaze is a delicious and easy way to add flavor to your chicken. It's perfect for a quick and easy weeknight meal, or for a special occasion. The glaze is also versatile and can be used on other types of meat or tofu. So next time you're looking for a new way to cook chicken, give this lemongrass glaze a try. You won't be disappointed!