There is nothing I enjoy more about summer than grilling. Especially grilling with chicken. Being a lover of Asian inspired food and fusion, I decided to give grilled lemon grass chicken a try. Believe me, I wasn’t disappointed. I have to admit, I was a bit leery at first because it simply sounded boring. This couldn’t be further from the truth.
Description
I simply marinate the chicken for about 20 minutes in bruised lemon grass, soy sauce, olive oil, brown sugar, garlic, pepper, and lemon juice. After doing it on the grill, I had the tastiest, juiciest, moist chicken I have ever experienced. This is simply a must try.
Ingredients
Instructions
-
Place the lemon grass, soy sauce, olive oil, brown sugar, garlic, pepper, and lemon juice into a sealable container or zip lock bag. Add in the chicken. Place the top on or zip the bag and shake until chicken is covered completely. Transfer to the fridge to marinate for about 20 minutes. If you can, leave it overnight.
-
Remove the chicken from the marinate and place on the grill. Grill on each side until cooked through and no longer pink. This should take about 5 minutes or so on each side depending on the thickness. The internal temperature should be about 165 F.
-
Serve over a bed of steamed rice with veggies on the side. Enjoy your grilled lemon grass chicken.
Servings 1
- Amount Per Serving
- Calories 320kcal
- Calories from Fat 8kcal
- % Daily Value *
- Cholesterol 42mg15%
- Sodium 550mg23%
- Total Carbohydrate 28g10%
- Dietary Fiber 4g16%
- Sugars 8g
- Protein 18g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
Note
I use boneless, skinless thighs, but you can use the cut of your choice. Just adjust the cooking time accordingly. As with any recipe, adjust the ingredients according to your preferences. I love the dish done on the grill, but you can use the stove or oven as well.
