Best 2 Vietnamese Grilled Lemongrass Chicken Recipes
In the vibrant culinary landscape of Southeast Asia, Vietnamese cuisine stands out with its unique blend of flavors, textures, and aromas. Among its many delectable dishes, Vietnamese Grilled Lemongrass Chicken holds a special place. This dish tantalizes the taste buds with its succulent chicken marinated in a symphony of lemongrass, garlic, ginger, and fish sauce, then grilled to perfection. The result is a harmonious balance of savory, sweet, and tangy flavors that will transport you to the bustling streets of Vietnam.
Accompanying the grilled chicken are three equally enticing recipes that complete the Vietnamese dining experience. The first is a refreshing Vietnamese Dipping Sauce, a harmonious blend of fish sauce, lime juice, sugar, and garlic that adds a burst of flavor to every bite of chicken. Next is a simple yet flavorful Cucumber Salad, a refreshing side dish that balances the richness of the chicken with its crispness and acidity. Finally, the meal is completed with Steamed Jasmine Rice, a fluffy and aromatic staple that perfectly soaks up the delicious sauce.
Together, these recipes create a culinary journey that captures the essence of Vietnamese cuisine. Whether you're a seasoned home cook or a novice in the kitchen, this article provides all the necessary information and step-by-step instructions to recreate these delectable dishes in the comfort of your own home. So, gather your ingredients, fire up your grill, and embark on a culinary adventure that will leave your taste buds craving for more.
VIETNAMESE SPICY LEMONGRASS CHICKEN (Gà XàO Sả ỚT)
Spicy lemongrass chicken is an aromatic and easy, one-pot recipe that is perfect for a shared family meal.
Provided by Hungry Huy
Categories Dinner
Time 25m
Number Of Ingredients 13
Steps:
- Marinade: Combine chicken and marinade ingredients, and let it sit to marinate for 15 minutes.
- Mince aromatics: Clean the lemongrass, remove the outer layers of rough leaves and find the yellow leaves inside. Slice the lemongrass roots into ⅛" slices first, then add to a food processor to finely mince and set aside. Mince/process the garlic then set aside. Mince/process shallots and set aside.
- Make the chile sauce: Combine fish sauce, sambal, and coconut juice and mix to combine.
- Pat dry your chicken, cut into bite size pieces.
- In a pan over medium-high heat, add four tbsp of oil and add the shallots and saute until light brown. Add the garlic and saute until light brown. Add lemongrass and stir until fragrant. Add the chicken and brown it a little.
- Lower to medium heat, add the Chile Sauce. Stir to mix, taste and adjust as necessary, then cover with a lid. After about five minutes, stir a bit, retaste and reseason if necessary, add more cooking time if needed.
- Add the garnish about 1-2 minutes before the chicken finishes cooking to soften a bit. The dish is done once the chicken reaches an internal temp of 165 °F, or until the center of the chicken is no longer pink.
- Serve with a side of rice.
Nutrition Facts : Calories 556 kcal, Carbohydrate 17 g, Protein 23 g, Fat 45 g, SaturatedFat 7 g, Cholesterol 82 mg, Sodium 2892 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
VIETNAMESE LEMONGRASS CHICKEN
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
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.
Tips:
- Choose the right chicken: Use a whole chicken or chicken breasts that are bone-in and skin-on. This will help the chicken stay moist and flavorful during grilling.
- Make sure the chicken is well-marinated: The marinade is what gives the chicken its flavor, so make sure to let it marinate for at least 30 minutes, or up to overnight.
- Grill the chicken over medium heat: This will help prevent the chicken from burning on the outside while still cooking through the center.
- Use a meat thermometer to check the internal temperature of the chicken: The chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
- Let the chicken rest before serving: This will help the juices redistribute throughout the chicken, making it even more flavorful.
Conclusion:
Vietnamese grilled lemongrass chicken is a delicious and flavorful dish that is perfect for a summer cookout. The chicken is marinated in a mixture of lemongrass, garlic, ginger, and fish sauce, which gives it a unique and unforgettable flavor. The chicken is then grilled to perfection, resulting in a juicy and tender dish that is sure to please everyone at the table. Serve with rice, vegetables, and a dipping sauce for a complete meal.
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