Karol Smith
Grilled Wild Lemongrass Chicken: A Journey from Southeast Asia to Your Plate
Embark on a culinary adventure with our “Grilled Wild Lemongrass Chicken,” a dish that captures the vibrant essence of Southeast Asian cuisine. This flavorful entrée harmonizes tender chicken with the aromatic notes of wild lemongrass, creating a remarkable fusion that’s both refreshing and savory. With roots in the lush landscapes of Vietnam and Thailand, lemongrass has long been cherished for its citrusy aroma and subtle hints of ginger. Perfect for family gatherings, outdoor barbecues, or a weeknight dinner with a twist, this dish promises to tantalize your taste buds and transport you to exotic locales.
Ingredients:
– 4 boneless, skinless chicken breasts (about 1.5 pounds)
– 2 stalks of fresh lemongrass, tender white part only, finely chopped
– 3 cloves of garlic, minced
– 1/4 cup soy sauce
– 2 tablespoons fish sauce
– 2 tablespoons brown sugar
– 2 tablespoons lime juice (about 1 lime)
– 1 tablespoon vegetable oil
– 1 teaspoon ground black pepper
– 1 teaspoon chili flakes (optional, for a bit of heat)
– Fresh cilantro leaves, for garnish
– Lime wedges, for serving
Instructions:
1. Prepare the Marinade:
In a medium bowl, combine the chopped lemongrass, minced garlic, soy sauce, fish sauce, brown sugar, lime juice, and vegetable oil. Stir well until the brown sugar is fully dissolved. Add ground black pepper and chili flakes (if using) to the mixture. This marinade is bursting with flavors that will infuse the chicken with a delightful zest.
2. Marinate the Chicken:
Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for more intense flavors. The longer you marinate, the more the flavors will seep into the chicken.
3. Preheat the Grill:
Prepare your grill for medium-high heat. If using a charcoal grill, aim for a consistent layer of hot coals.
4. Grill the Chicken:
Remove the chicken from the marinade, allowing excess to drip off. Place the chicken on the grill. Cook for about 6-7 minutes per side, until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F.
5. Rest and Serve:
Transfer the grilled chicken to a plate and let it rest for about 5 minutes to allow the juices to redistribute. Garnish with fresh cilantro leaves and serve with lime wedges for a bright, zesty finish.
Cooking Tips:
– Tenderizing Lemongrass: Before chopping, gently crush the lemongrass stalks with the back of a knife to release their aromatic oils.
– Juicy Chicken: Resist the urge to flip the chicken frequently. Allow it to sear and form a crust before turning it over.
Serving Suggestions:
Pair this dish with a crisp salad of cucumber and mint, or serve it over a bed of steamed jasmine rice to complement the refreshing flavors. A chilled sauvignon blanc or a light lager beer makes an excellent companion to the meal, enhancing the citrusy notes of the lemongrass.
Experience the exotic allure of Southeast Asia in your kitchen with this delightful and easy “Grilled Wild Lemongrass Chicken.” Whether you’re cooking for family or friends, this dish promises a memorable dining experience that’s as delicious as it is aromatic. Enjoy!
