VIETNAMESE GRILLED LEMONGRASS CHICKEN
Chicken marinated with lemongrass and grilled. Garnish with rice paper, lettuce, cucumber, bean sprouts, mint, and ground peanut.
Provided by LUCHAPROV
Categories World Cuisine Recipes Asian Vietnamese
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the 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 the marinade and shake to remove excess marinade. Discard the remaining marinade.
- Grill chicken until no longer pink in the center and the 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).
Nutrition Facts : Calories 308.2 calories, Carbohydrate 3.9 g, Cholesterol 105 mg, Fat 19 g, Fiber 0.1 g, Protein 29 g, SaturatedFat 3.8 g, Sodium 338.9 mg, Sugar 2.4 g
ROAST CHICKEN WITH LEMON GRASS
Provided by Molly O'Neill
Categories dinner, roasts, main course
Time 2h20m
Yield Four servings
Number Of Ingredients 10
Steps:
- If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Cut into thin slices and chop fine. If you are using dried lemon grass, soak in warm water for 1 hour, then drain and chop fine. Place the lemon grass, garlic, shallots, chilies, sugar, salt, fish sauce and 2 tablespoons water in a blender and blend to a paste.
- Rinse the chicken well and pat dry. Carefully loosen the skin on the breast and legs, pushing your fingers between the skin and meat to form a pocket. Rub half of the lemon grass paste over the meat under the skin. Rub the remaining paste over the skin and inside the cavity. Tuck the wings underneath; tie the legs with twine. Let stand for 30 minutes.
- Preheat the oven to 425 degrees. Place the chicken on a rack in a roasting pan. Roast for 15 minutes. Reduce the oven temperature to 375 degrees and continue roasting for 1 1/4 hours, basting the chicken with the vegetable oil and the pan juices. The chicken is done when it registers 180 to 185 degrees on an instant-reading meat thermometer. Let the chicken stand for 10 minutes. Serve with white rice and nuoc cham dipping sauce (see recipe).
Nutrition Facts : @context http, Calories 855, UnsaturatedFat 39 grams, Carbohydrate 21 grams, Fat 58 grams, Fiber 2 grams, Protein 59 grams, SaturatedFat 15 grams, Sodium 1001 milligrams, Sugar 9 grams, TransFat 0 grams
CHICKEN IN THE GRASS
This is an original dish of mine that uses fresh baby spinach and chicken tenders. It is not a dieters dish!
Provided by Chef Shadows
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 19
Steps:
- Rinse the chicken tenders in water and pat dry.
- Place in a zip lock sandwich bag.
- Add remaining ingredients for the chicken part of the recipe except the bacon grease , butter, and chips to the bag and seal. Marinate for at least 30 minutes.
- When ready to cook melt the bacon grease and butter in a heavy bottomed skillet over medium heat.
- Remove the chicken from the marinade and coat with the crumbled potato chips, save the marinade.
- Quick fry the tenders until done.
- Remove from skillet and keep warm between two dinner plates.
- Wash spinach and shake dry.
- Slice onion very thin.
- Chop garlic fine.
- Chop bacon.
- Add butter to fats remaining in skillet.
- Place onion , garlic, and bacon in skillet and saute until golden.
- Add spinach.
- Stir and mix until the spinach starts to wilt.
- Add the balsamic vinegar.
- Add the reserved marinade to the spinach mixture and continue to cook and stir for about 5 minutes.
- Add the chicken tenders and mix in with spinach until heated back through, about 5 minutes.
- Remove spinach to dinner plates and top with the chicken tenders.
- Add salt and pepper to taste. Serve hot.
Nutrition Facts : Calories 497.1, Fat 37.2, SaturatedFat 16.1, Cholesterol 47.2, Sodium 1294.9, Carbohydrate 31.1, Fiber 4.8, Sugar 4.7, Protein 7.4
LEMONGRASS CHICKEN
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
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
CHEF HUY'S CHICKEN WITH LEMON GRASS
Provided by Nancy Harmon Jenkins
Categories dinner, one pot, appetizer, main course
Time 30m
Yield serve 4, 6 or 8 people
Number Of Ingredients 10
Steps:
- Skin and bone chicken legs and cut meat into bite-size pieces.
- Remove rough outer husk from lemon grass and chop until very fine.
- Heat oil in wok and add chicken. Saute quickly over high heat just to brown. Add broth, sugar, nuoc mam, pepper and soy sauce and continue cooking over high heat until broth has almost evaporated.
- Add honey and mix well. Turn chicken pieces in honey, then add lemon grass and mix very well. Continue to cook, stirring continuously for 30 seconds longer.
- Just before serving, remove pan from heat and add sesame oil. Mix well and turn onto serving platter.
Nutrition Facts : @context http, Calories 675, UnsaturatedFat 32 grams, Carbohydrate 12 grams, Fat 49 grams, Fiber 0 grams, Protein 44 grams, SaturatedFat 13 grams, Sodium 834 milligrams, Sugar 8 grams, TransFat 0 grams
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