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Grilled Lemongrass Chicken


"Fragrant lemongrass chicken grilled on a stick. Serve with vermicelli noodle salad."
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1 h 34 m servings 194 cals
Original recipe yields 4 servings

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  • Prep

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  1. Pound shallot, lemongrass, chile pepper, garlic, and ginger into a coarse paste in a mortar and pestle. Mix in fish sauce, vegetable oil, sugar, and oyster sauce.
  2. Place chicken strips in a large resealable plastic bag; add paste and toss to coat. Let chicken marinate in the refrigerator, at least 1 hour.
  3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. Thread marinated chicken onto skewers. Grill until chicken is golden brown, 2 to 4 minutes per side.


  • Cook's Note:
  • If you don't have a mortar and pestle, you can make the marinade in a small food processor.

Nutrition Facts

Per Serving: 194 calories; 6.2 g fat; 9.3 g carbohydrates; 24.5 g protein; 65 mg cholesterol; 347 mg sodium. Full nutrition

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I used a dried stalk of lemongrass instead of fresh as that is what I had on hand. I also omitted the pepper. I left it marinating for a few hours before grilling. This didn't do it for us, t...