In this dish, the lemongrass is first processed along with shallots, garlic, fish sauce, sugar and red pepper flakes to form a fine paste. Then, the paste is combined with the butterflied chicken breasts and marinated. The longer the chicken marinates in the paste, the better this dish will taste! It is important to butterfly the chicken so that it is is easier to cook on the skillet. If you have access to a grill, grill pan or even a George Foreman grill, throw these on there instead for better results!
Cooking Tips for Perfect Lemongrass Chicken
To ensure your lemongrass chicken turns out perfectly every time, pay attention to the cooking temperature. Start by preheating your skillet or grill over medium-high heat. This will give your chicken a nice sear and help lock in all the flavors. If using a skillet, add a little oil to prevent sticking. Cook the chicken for about 5 to 7 minutes on each side, depending on thickness. If the chicken starts to brown too quickly, reduce the heat slightly to avoid burning the marinade. Another tip is to let the chicken rest for a few minutes after cooking. Resting allows the juices to redistribute, keeping the meat moist and flavorful. Lastly, if you have a meat thermometer, aim for an internal temperature of 165 degrees Fahrenheit to ensure it’s cooked through without drying it out.
Serving Suggestions and Pairings
Lemongrass chicken is incredibly versatile, making it a great centerpiece for any meal. Serve it over a bed of jasmine rice to absorb all the delicious flavors or toss it with vermicelli noodles for a light and refreshing dish. Adding fresh herbs like cilantro or mint not only enhances the presentation but also adds a burst of freshness. For extra crunch, consider serving it with pickled carrots and daikon, which complement the savory elements of the chicken. If you want to elevate the dish further, drizzle some nuoc cham, a Vietnamese dipping sauce made from lime juice, fish sauce, and sugar. This adds a tangy kick that balances the richness of the chicken. Pair your meal with a light salad or steamed vegetables for a complete dining experience.
Frequently Asked Questions
What if I can’t find fresh lemongrass?
If fresh lemongrass is hard to find, lemongrass paste is a great substitute. Use about 2 tablespoons in place of the stalks for that same delicious flavor.
How can I store leftovers?
Store any leftover lemongrass chicken in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave to keep it moist.
Can I marinate the chicken overnight?
Marinating the chicken overnight is actually a fantastic idea. It allows the flavors to really soak in, making the chicken even more delicious.
What side dishes go well with lemongrass chicken?
Lemongrass chicken pairs beautifully with rice or vermicelli noodles. You can also serve it with pickled vegetables for a nice contrast.
What common mistakes should I avoid?
One common mistake is not properly preheating your skillet or grill, which can lead to uneven cooking. Also, avoid skipping the resting time after cooking; it really helps keep the chicken juicy.
Lemongrass Chicken
Ingredients
Marinade
- 4 lemongrass stalks , tough outer layers removed, or 2 tbsp lemongrass paste
- 1 shallot , peeled
- 2 cloves of garlic , peeled
- 1 tbsp fish sauce , or 1 tbsp soy sauce
- 2 tsp brown sugar
- ½ tsp red pepper flakes
- 4 chicken breasts , butterflied
- 2 tbsp vegetable oil
- Lime , for serving
- Parsley , for garnish
Instructions
- Process the lemongrass, shallots, garlic, fish sauce, brown sugar and red pepper flakes in a food processor until it turns into a paste. Place the butterflied chicken breasts and the paste in a resealable plastic bag. Massage the bag to combine the chicken and the paste. Refrigerate and marinade for 1 hour up to overnight.
- In a large skillet, heat the oil over medium heat. Remove the chicken from the marinade and scrape off any excess marinade on the chicken. Discard the marinade.
- Cook the chicken breasts, flipping halfway through, until golden brown and no longer pink inside, about 8-10 minutes total.
- Season with salt and pepper to taste. Serve with lime wedges and garnish with parsley.
Notes
Nutrition
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