Grilled Lemongrass Chicken

  • Servings: 8
Grilled Lemongrass Chicken

Source: Martha Stewart Living, July/August 1996


  • 6 large stalks lemongrass
  • 4 teaspoons Asian fish sauce (nam pla)
  • 4 teaspoons soy sauce
  • 4 teaspoons sugar
  • 4 teaspoons minced garlic
  • 1 tablespoon fresh lemon juice
  • 1/4 cup vegetable oil
  • 4 boneless, skinless whole chicken breasts, (about 4 pounds), split


  1. Trim lemongrass to 5 inches from base; remove and discard bad outer leaves; cut remaining lemongrass into 1/2-inch lengths. In a food processor, process lemongrass to a hairlike texture. Place in a bowl; add remaining ingredients except chicken.

  2. Remove tenderloins (small piece of meat attached to each breast) from chicken. Pound breasts to 1/8 inch thick; add, with tenderloins, to marinade, turning to coat. Marinate, refrigerated, 30 minutes to 8 hours.

  3. Brush a grill or grill pan with oil; heat until medium hot. Grill chicken until cooked through and juices run clear when pierced, 3 to 4 minutes on each side. Serve.


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