Lemongrass chicken is a dish you can typically find on the menu of most Vietnamese restaurants. You can find this delicious and flavorful dish served over rice or vermicelli noodles along with pickled vegetables. You can really taste the lemongrass in this dish, especially if you marinate it overnight!
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!
- 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
- 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.