Lemongrass-Grilled Chicken

Serve half of this chicken one night and save the rest for making Lemongrass Grilled Chicken and Rice Noodle Stir-Fry later in the week.

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  • Servings: 8

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  • 2 stalks of fresh lemongrass, tender inner bulb only, minced
  • 2 tablespoons minced fresh ginger
  • 2 jalapeƱos, seeded and minced
  • 2 garlic cloves, minced
  • 1/4 cup light brown sugar
  • 1/4 cup Asian fish sauce
  • 2 tablespoons vegetable oil, plus more for brushing
  • 8 skinless, boneless chicken breasts halves (about 6 ounces each), butterflied
  • Steamed white rice, lime wedges and chopped cilantro, for serving

How to make this recipe

  1. In a mortar, pound the lemongrass with the ginger, jalapeños and garlic, then add the brown sugar and pound to a paste. Stir in the fish sauce and the 2 tablespoons of oil. Rub the paste all over the chicken and refrigerate for at least 2 hours or up to 6 hours.

  2. Light a grill or preheat a grill pan. Brush the chicken with oil and grill over high heat, turning once, until lightly charred outside and cooked through, about 5 minutes. Serve with rice, lime wedges and chopped cilantro.

Contributed By Published July 2012

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