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Lemongrass Cilantro Chicken - crazy delicious grilled chicken marinated with lemongrass, cilantro and serve with a sweet and savory honey dipping sauce.
A few months ago, when my copy of Food & Wine Annual Cookbook 2012 arrived, the lemongrass cilantro chicken recipe immediately caught my eyes.
The recipe head note states that the chicken is called pings, or simple grilled dishes that are very popular all over Laos, and that the lemongrass cilantro chicken is a great example of pings.
I immediately earmarked the lemongrass cilantro chicken recipe and made it over this past weekend.
The grilled chicken was smoky, with the aroma of lemongrass, the fragrance of cilantro leaves, and the sweet, savory, sour, and pungent dipping sauce.
I love it.
Frequently Asked Questions
This recipe is 552 calories per serving.
What To Serve With Lemongrass Cilantro Chicken
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Lemongrass Cilantro Chicken
Ingredients
- 4 boneless chicken breast halves with skin
Marinade:
- 2 stalks lemongrass, white part only, cut into 1-inch pieces, pounded and bruised
- 1 cup packed chopped cilantro
- 4 large shallots, coarsely chopped
- 8 tablespoons vegetable oil
Honey Dipping Sauce:
- 5 tablespoons water
- 1 1/2 teaspoons sugar
- 2 teaspoons honey
- 1/4 teaspoon crushed red pepper
- 1 tablespoon white vinegar
- 1 tablespoon fish sauce
- salt and freshly ground black pepper to taste
- 1 cup small mint leaves , for garnishing, optional
- 1 lime, sliced for garnishing
Instructions
- Combine the ingredients for the marinade in a shallow dish. Add the chicken to the dish and coat it well with the marinade. Cover the dish and marinate overnight.
- Prepare the honey dipping sauce by combining the water, sugar, and honey in a small saucepan. Heat over medium heat, stirring until the sugar dissolves. Pour the mixture into a bowl and add the crushed red pepper. Let it cool to room temperature, then stir in the white vinegar and fish sauce. Season with salt and freshly ground black pepper to taste. Refrigerate until ready to use.
- To grill the chicken, scrape the marinade off the chicken breasts and season with salt and freshly ground black pepper to taste. Grill the chicken skin side down for about 3-4 minutes, until the skin is lightly charred and crisp. Reduce the heat or move the chicken to a cooler part of the grill, and let it cook for another 2 minutes. Turn the chicken over and cook until desired tenderness, about 4-5 minutes.
- Let the chicken rest for 3-5 minutes before slicing. Serve with warm steamed rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks succulent and zesty! Can’t wait to try it!
Hi Kitty, yes it’s very good.