Thursday, 5 February 2015

Lemongrass Grilled Chicken Recipe

Yes, you read that right. A part of the revamp of my blog, I'm entering the protein arena of cooking. After marriage, I now have access to a non-veg friendly kitchen. So I'm learning cooking meats and of course, trying new dishes with them.

Lemongrass Grilled Chicken


We celebrated my husband's birthday a month after our wedding. And me being me and him being a foodie, I made something new to celebrate it. I searched around the internet and decided a menu. It was an Asian plated meal with this grilled chicken and the Thai Raw Mango Salad as a side.


Lemongrass Grilled Chicken with Thai Raw Mango Salad

This lemongrass grilled chicken has tastes that are outside our usual repertoire of Indian tastes. The lemongrass gives it a freshness without the tang. This is enhanced by the saltiness of the dark soya sauce and the pungency of the chillies. The sugar and the lemon balance out all of these flavours.

The flavours of the chicken were quite a hit, but I still need to learn how to cook chicken properly a little bit. I got the right tips from aai (my mother-in-law) and have added to this recipe for our benefit!


Lemongrass Grilled Chicken Recipe

Preparation Time: 10 minutes
Marination Time: 30 minutes (at least) 
Cooking Time: 10 minutes

Serves: 2

Ingredients:

300 gms chicken breasts (cleaned)
3 large stalks lemongrass
2 tsps fish sauce (optional)
2 tsps dark soya suace
2 tsps sugar
2 tsps finely chopped garlic
1 tbsp lemon juice
2 tbsps olive or vegetable oil
1 tsp olive oil for grilling 
2 tsps chilly flakes or 2 fresh bird's eye chillies finely sliced
1/2 tsp salt

Method:

Clean the chicken breasts of the fat on it. If there is a large piece, slit it into half horizontally. Make shallow cuts on the breast pieces so that it absorbs the marination.

Grind the lemongrass in a mixer to hair-like texture. No, it doesn't form a very smooth paste. Don't worry, it will be okay when cooked!

In a large bowl, mix together the lemongrass and the sauces, sugar, garlic, chilly flakes, salt, lemon juice and oil and whisk well. Put in the cleaned chicken breasts and  let them marinate for at least 30 minutes.

Heat a grilling pan and brush some olive oil on it. Put the marinated chicken on the pan and let it cook till done. It should take about 4 to 5 minutes on each side.

Serve hot and fresh with a salad or some fried rice on the side.

Adapted from Martha Stewart's recipe.