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.
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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 4
* 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.
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.