Print This Recipe

Print
Grilled Lemongrass Chicken

Grilled Lemongrass Chicken

Martha Stewart Living, July/August 1996 http://www.marthastewart.com/315598/grilled-lemongrass-chicken
3.333335
Rated
66.6667100(12)12
  • Yield Serves 8

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. 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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.