Lemongrass Cilantro Chicken

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.

What Dishes To Serve with this Recipe?

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

Yield: 4 people

Lemongrass Cilantro Chicken

Name: Lemongrass Cilantro Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Chicken
Ingredients: 4 boneless chicken breast halves with skin; 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 (120 ml/4 oz.) vegetable oil; 5 tablespoons (75 ml/2 oz.) 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

Lemongrass Cilantro Chicken - crazy delicious grilled chicken marinated with lemongrass, cilantro and serve with a sweet and savory honey dipping sauce.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

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 (120 ml/4 oz.) vegetable oil

Honey Dipping Sauce:

5 tablespoons (75 ml/2 oz.) 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. Transfer the chicken into the dish and coat 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 and heat it over medium heat. Stir until sugar dissolved. Pour the mixture into a bowl and add the crushed red pepper. Let it cool to room temperature before adding the white vinegar and fish sauce. Add salt and freshly ground black pepper to taste. Refrigerate until use.
To grill the chicken, scrape the marinade off the chicken breast. Season the chicken with salt and freshly ground black pepper to taste. Grill the chicken with skin side down for about 3-4 minutes, until the skin is lightly burned and crisp. Reduce the heat or move the chicken to another part of the grill with lower heat. Let it cook for another 2 minutes. Turn the chicken over and cook until desire tenderness, about 4-5 minutes.
Let it rest for 3-5 minutes before slicing the chicken. Serve with warm steamed rice.

Nutrition Information

Yield

Serving Size

4 people
Amount Per Serving Calories 552Total Fat 34gSaturated Fat 24gUnsaturated Fat 0gCholesterol 144mgSodium 627mgCarbohydrates 12gFiber 1gSugar 6gProtein 49g

Lemongrass Cilantro Chicken