Ingredients Meat & Poultry Chicken Chicken Breast Recipes Grilled Lemongrass Chicken 3.5 (24) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 27, 2020 Print Rate It Share Share Tweet Pin Email Servings: 8 Stalks of lemongrass garnish grilled chicken breasts flavored with a a soy-lemongrass marinade. 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 ¼ cup vegetable oil 4 boneless, skinless whole chicken breasts, (about 4 pounds), split Stir-Fried Garden Vegetables, for serving (optional) Directions 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. 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. 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. Rate it Print