No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Grilled Lemongrass Chicken

  • servings: 8

advertisement

advertisement

Ingredients

  • 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

Directions

  1. Step 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. Step 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. Step 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.

Source
Martha Stewart Living, July/August 1996

advertisement

advertisement

Reviews (1)

  • 13 Mar, 2008

    Although I was missing the fish sauce, I made this recipe. Very easy to put together. Recipe is healthy, tasty and great for anyone who is watching calories. Also great for unexpected guests. I am going to look into storing lemongrass in the freezer so I always have some on hand.