Grilled Lemongrass Chicken

Name: Grilled Lemongrass Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Asian, Vietnamese
Ingredients: 2 tablespoons minced shallot; 2 tablespoons gluten-free tamari or soy sauce; 1 1/2 tablespoons granulated sugar; 1 1/2 tablespoons Asian fish sauce; 1 fat or 2 thin (1 oz) lemongrass stalks peeled and minced*, or 2 teaspoons grated lemon zest, preferably organic; 1 tablespoon mild vegetable oil; 1/2 teaspoon Asian chile sauce (such as sambal oelek or Sriracha); 1/2 teaspoon kosher salt; 1 1/2 pounds skinless, boneless chicken thighs; 1 1/2 cups water; 1 1/2 tablespoons fresh ginger minced; 1/8 teaspoon kosher salt; 1 cup uncooked brown basmati or jasmine rice; 2 teaspoons gluten-free tamari or soy sauce; Chopped scallions for garnish

5 steps

Prep:30minCook:15min

Vietnamese food is a favorite at my house and inspired this slightly spicy dish, fragrant with lemongrass. Green beans tossed with sesame oil are a fitting accompaniment. If you don’t eat gluten, double-check that your tamari is gluten-free, since some are made with wheat. —Kristine Kidd My fresh spice collection comes from my friends @ world spice merchants (worldspice.com) al

Updated at: Thu, 17 Aug 2023 05:13:38 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories420.5 kcal (21%)

Total Fat11.8 g (17%)

Carbs38.4 g (15%)

Sugars5.9 g (7%)

Protein38.3 g (77%)

Sodium1666.2 mg (83%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

For the lemongrass chicken

2 tablespoonsshallot

minced

2 tablespoonstamari sauce

gluten-free, or soy

1 ½ tablespoonsgranulated sugar

1 ½ tablespoonsfish sauce

asian

1lemongrass stalks

fat, peeled and minced

1 tablespoonvegetable oil

mild

½ teaspoonAsian chile sauce

such as sambal oelek or Sriracha

½ teaspoonkosher salt

1.5 poundsskinless boneless chicken thighs

For the ginger rice

1 ½ cupswater

1 ½ tablespoonsfresh ginger

minced

⅛ teaspoonkosher salt

1 cupbrown basmati rice

uncooked, or jasmine

2 teaspoonstamari sauce

gluten-free, or soy

scallions

chopped, for garnish

Instructions

Prepare the lemongrass chicken

Step 1

In a medium bowl, mix the shallot, tamari, sugar, fish sauce, lemongrass, oil, chile sauce, and salt. Cut any excess fat from the chicken. Add the chicken to the bowl and toss to coat. Let the chicken marinate while preparing the rice.

Make the ginger rice

Step 2

In a small saucepan, bring water, ginger, and salt to a boil. Add the rice and return to a boil. Reduce the heat to low, cover, and cook until tender, 15 to 30 minutes. Turn off the heat and let stand at least 5 minutes. Fluff the rice with a fork, then mix in the tamari.

Grill the lemongrass chicken

Step 3

Meanwhile, prepare a grill for direct-heat cooking over high heat. Clean and oil the grill grates.

Step 4

Remove the chicken from the marinade and place on the grill rack, cover, and cook until springy to the touch and cooked through, with an internal temperature of 165°F (74°C), 4 to 7 minutes per side.

Step 5

Divvy the rice among 4 warmed plates. Top with the chicken, sprinkle with scallions, and serve immediately.