Succulent morsels of lightly charred chicken infused with the fragrance of lemongrass.
Prep & Cook in 40 mins — Serves 4
Ingredients
FOR THE MARINADE:
2 tbsp vegetable oil
3 tbsp chopped lemongrass — about 2 stalks, use the tender inner white bulbs only
1 tbsp minced garlic
1½ tbsp finely minced shallot
1 tbsp lemon or lime juice
1 tsp fish sauce
2 tsp soy sauce
1 tbsp light brown sugar
Optional
minced ginger
curry powder
ground black pepper
minced red chilli — for extra heat
FOR GRILLING:
1½ lbs boneless chicken thigh fillets — pounded to an even thickness
vegetable oil — to grease the grill grates
TO GARNISH & SERVE:
¼ cup cilantro leaves
1 lime — thinly sliced rounds
some crispy lettuce leaves
fluffy steamed white rice
Ingredients for the chicken marinade
Marinate in the fridge for 20-40 mins
STEPS
1Marinate the chicken
Mix the ingredients for the marinade in a bowl until the sugar is dissolved. Add the chicken to the marinade and coat the pieces well. Leave the chicken to marinate in the refrigerator for 20 minutes to an hour.
2Pre-grilling prep
Preheat the grill for medium heat, and lightly grease the grates with oil. Remove the chicken from the marinade — shake to remove excess marinade — and arrange the chicken fillets on the grill (presentation side down). Discard the remaining marinade.
3Grill the chicken
Grill the chicken for about 1-2 minutes. Then rotate the chicken 90 degrees to create the crosshatch grill marks — and grill for another 1-2 minutes. Finally, flip the chicken and grill for another 4-5 minutes or until cooked through.
4Garnish & serve
Place the grilled chicken on a bed of lettuce leaves on a serving plate. Garnish with cilantro leaves and lime rounds. Serve with steamed white rice.
PHOTO CREDITS: Photos courtesy of Yvonne Young
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YVONNE YOUNG is a mother, partner, piano teacher and globetrotter. She lives in Ipoh, Malaysia… a town renowned for its white coffee, heritage food and beautiful architecture. Yvonne loves travel, good company and dining out. Her wanderlust and inquisitive-impulsive nature fuel her desire to discover and explore destinations & cuisines all around the world.
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