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Lemongrass-Grilled Chicken

  • ACTIVE: 25 MIN

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.

  1. 2 stalks of fresh lemongrass, tender inner bulb only, minced
  2. 2 tablespoons minced fresh ginger
  3. 2 jalapeños, seeded and minced
  4. 2 garlic cloves, minced
  5. 1/4 cup light brown sugar
  6. 1/4 cup Asian fish sauce
  7. 2 tablespoons vegetable oil, plus more for brushing
  8. 8 skinless, boneless chicken breasts halves (about 6 ounces each), butterflied
  9. Steamed white rice, lime wedges and chopped cilantro, for serving
  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.