This lemongrass chicken is marinated, then grilled until juicy and tender. Garnish with rice paper, lettuce, cucumber, bean sprouts, mint, and ground peanuts.
Marinated chicken with lemongrass is sweet and savory. Marinate in a coat of lemon juice, brown sugar and soy sauce with other tasty flavors. Serve alongside rice or noodles! Garnish with rice paper, lettuce, cucumber, bean sprouts, mint, and ground peanut for a complete and elegant look and taste.
Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
20 mins
Total Time:
40 mins
Servings:
4
Jump to Nutrition Facts
Ingredients
- 2 tablespoons canola oil
- 2 tablespoons finely chopped lemongrass
- 1 tablespoon lemon juice
- 2 teaspoons soy sauce
- 2 teaspoons light brown sugar
- 2 teaspoons minced garlic
- 1 teaspoon fish sauce
- 1 ½ pounds chicken thighs, or more to taste, pounded to an even thickness
Directions
- Mix together canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce in a glass bowl until sugar is dissolved; add chicken and turn to coat in marinade.
- Marinate chicken in the refrigerator for 20 minutes to 1 hour.
- Preheat grill for medium heat and lightly oil the grate.
- Remove chicken thighs from marinade; shake to remove excess. Discard remaining marinade.
- Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Editor’s Note:
The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts (per serving)
| 308 | Calories |
| 19g | Fat |
| 4g | Carbs |
| 29g | Protei |
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