June 04, 2017
Dinner, Lunch, Main Dish,
Poultry, Chicken, Vegetables, Vietnamese, Add it in the lunch box, Easy/Beginner Cooking, Quick Meals, Entertaining, Father's Day, Game/Sports Day, July 4th, Labor Day, Picnic, Potluck, Summer, Grilling (Outdoor), Gluten-Free, No Eggs, Non-Dairy, Spring, Kosher Meat more
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"Something different for the grill."
Process lemongrass, shallot, garlic, lime juice, fish sauce, brown sugar, and red pepper flakes in a food processor to a fine paste. Season chicken with salt and pepper and place in a resealable plastic bag. Add lemongrass mixture; chill at least 30 minutes.
Heat oil in a large skillet over medium-high. Remove chicken from marinade, scraping off excess, and cook until golden brown, 6–8 minutes; turn and cook until cooked through, about 2 minutes longer.
Serve chicken with lime wedges for squeezing over.
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