Vietnamese Lemongrass and Chili Grilled Chicken
4

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Vietnamese Lemongrass and Chili Grilled Chicken

  • Servings: 4
  • Prep Time: 10 MINS
  • Cook Time: 30 MINS

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Directions

Step one
Butterfly the chicken breasts, if using breasts. Place the butterflied breasts or thighs on a cutting board, cover with plastic wrap and gently pound flat with a mallet or rolling pin.
Step two
Combine lemongrass, chili garlic sauce, sugar, soy sauce, fish sauce, lime juice and oil in a food processor or blender until well mixed. Place chicken in a container you can cover or a Ziploc bag. Pour over chicken and make sure all chicken is coated with marinade. Place in refrigerator for at least 2 hours or even better overnight.
Step three
Brush grill with a little oil. Preheat grill on medium heat for about 20 minutes. Place the chicken evenly over hot grill. Turn each piece of chicken 90 degrees after 2 minutes and flip over after another 2 minutes. Turn 90 degrees after 2 minutes and check temperature after another 2 minutes of grilling. Once the chicken reaches 165 degrees internal temperature it is fully cooked. Remove from grill and let rest 2 minutes. Slice and serve with accompaniments. Enjoy!

TIPS

Rocky and Rosie Chicken has a thinly sliced breast available so you don’t have to butterfly and pound the chicken. Use Huy Fong or Sambal Olek Brand of chili garlic sauce. Both are available at your local Asian Markets. When choosing lemongrass make sure the white parts are tender and fragrant. Then you know they are fresh, not old and dried out inside. Use peanut oil for the flavor it lends to the marinade. But vegetable oil is also good if you are concerned with a nut allergy. Make a Banh Mi the next day with the leftovers. A Vietnamese Sandwich using a French sweet baguette and a combination of the ingredients above. A product of the French Colonization of Vietnam.

Ingredients

RANGER® Free Range Boneless Skinless Chicken Breasts
lemongrass stalks, white parts only, crushed & very finely chopped
2 tsp chili garlic sauce
2 tsp brown sugar
2 tsp soy sauce
2 tsp fish sauce
2 tbsp lime juice, fresh squeezed
3 tbsp peanut or vegetable oil
  vermicelli noodles
  cucumbers, washed & sliced
  red bell peppers, washed & julienned
  jalapeño pepper, washed & sliced
  carrots, washed, peeled & shredded
  mint leaves, washed & dried
  basil leaves, washed & dried
  cilantro leaves, washed & dried
  dry roasted peanuts, chopped
  lime wedges

Directions

Step one
Butterfly the chicken breasts, if using breasts. Place the butterflied breasts or thighs on a cutting board, cover with plastic wrap and gently pound flat with a mallet or rolling pin.
Step two
Combine lemongrass, chili garlic sauce, sugar, soy sauce, fish sauce, lime juice and oil in a food processor or blender until well mixed. Place chicken in a container you can cover or a Ziploc bag. Pour over chicken and make sure all chicken is coated with marinade. Place in refrigerator for at least 2 hours or even better overnight.
Step three
Brush grill with a little oil. Preheat grill on medium heat for about 20 minutes. Place the chicken evenly over hot grill. Turn each piece of chicken 90 degrees after 2 minutes and flip over after another 2 minutes. Turn 90 degrees after 2 minutes and check temperature after another 2 minutes of grilling. Once the chicken reaches 165 degrees internal temperature it is fully cooked. Remove from grill and let rest 2 minutes. Slice and serve with accompaniments. Enjoy!

TIPS

Rocky and Rosie Chicken has a thinly sliced breast available so you don’t have to butterfly and pound the chicken. Use Huy Fong or Sambal Olek Brand of chili garlic sauce. Both are available at your local Asian Markets. When choosing lemongrass make sure the white parts are tender and fragrant. Then you know they are fresh, not old and dried out inside. Use peanut oil for the flavor it lends to the marinade. But vegetable oil is also good if you are concerned with a nut allergy. Make a Banh Mi the next day with the leftovers. A Vietnamese Sandwich using a French sweet baguette and a combination of the ingredients above. A product of the French Colonization of Vietnam.