Lemongrass Chicken
Created by ImPat on October 30, 2014
- Servings: 4
- Prep Time: 10m
- Cook Time: 10m
- Recipe #15356
Ingredients
- 8 boneless chicken thighs
- 1 teaspoon salt
- 1 tablespoon fresh minced garlic
- 2 tablespoons fresh minced gingerroot
- 2 lemongrass sticks (white part only very finely chopped)
- 2 spring onions (finely chopped green and white)
- 3 whole chilies (red chopped or enough to give a good bite)
- 1 tablespoon palm sugar (or brown)
- 2 tablespoons oil (vegetable oil)
- 1 whole lime (cut into wedges to serve)
- Coriander (cilantro leaves to serve)
How to Make
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Step 1: Trim any excess fat from the thigh section and cut through the thick parts to allow the marinade to pentrate more.
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Step 2: Combine ingredients down to and including the vegetable oil and add the chicken and leave to marinate for 10 minutes.
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Step 3: Then over high heat, barbecue the chicken, turning once and basting with any remaining marinade during that time.
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Step 4: Serve with crisp salad leaves, a sambal, the lime wedges and garnish with the coriander leaves and steamed rice is also good.
Nutritional Facts
- Serving Size: 1 (624.7 g)
- Calories 798.4
- Total Fat - 56.8 g
- Saturated Fat - 14.4 g
- Cholesterol - 292 mg
- Sodium - 1542 mg
- Total Carbohydrate - 24.5 g
- Dietary Fiber - 3.9 g
- Sugars - 6.3 g
- Protein - 51.5 g
- Calcium - 103.5 mg
- Iron - 3.6 mg
- Vitamin C - 76.2 mg
- Thiamin - 0.3 mg