This Thai Lemongrass Chicken dish delivers authentic Southeast Asian flavors with minimal effort. The chicken breasts are marinated in a blend of spices and lemongrass, then grilled to perfection for a juicy, tender result. The star of the show is the vibrant sauce, made by sautéing aromatics like garlic, shallots, and fresh lemongrass in coconut milk, then blending it into a smooth, creamy consistency. ItâÂÂs balanced with the heat of chili paste and the umami depth of fish sauce. Served with a crunchy topping of fried lemongrass, garlic, and peanuts, this meal offers a delightful contrast of textures. ItâÂÂs an excellent choice for weeknight dinners or entertaining, bringing a restaurant-quality experience to your home table.
Thai Lemongrass Chicken
Description
This Thai Lemongrass Chicken dish delivers authentic Southeast Asian flavors with minimal effort. The chicken breasts are marinated in a blend of spices and lemongrass, then grilled to perfection for a juicy, tender result. The star of the show is the vibrant sauce, made by saut&# 195;©ing aromatics like garlic, shallots, and fresh lemongrass in coconut milk, then blending it into a smooth, creamy consistency. ItâÂÂs balanced with the heat of chili paste and the umami depth of fish sauce. Served with a crunchy topping of fried lemongrass, garlic, and peanuts, this meal offers a delightful contrast of textures. ItâÂÂs an excellent choice for weeknight dinners or entertaining, bringing a restaurant-quality experience to your home table.Ingredients
Directions
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Prepare the marinade by combining salt, garlic powder, white pepper, black pepper, chili powder, red pepper powder, and 1 finely chopped stalk of lemongrass.
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Coat 4 whole chicken breasts thoroughly with the marinade mixture and let them soak for several hours or overnight in the refrigerator.
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Preheat a grill to medium-high heat.
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Grill the marinated chicken breasts until cooked through and lightly charred, then set aside to rest.
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Prepare the crispy topping by heating some oil in a deep pan and deep-frying 1 coarse chopped stalk of lemongrass until golden and crispy.
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In the same oil, fry several tablespoons of chopped garlic until crispy, then drain and combine with the fried lemongrass and chopped peanuts.
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To make the sauce, heat 1 1/2 tablespoons of oil and 2 tablespoons of margarine in a saucepan over medium heat.
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Sauté 1 finely chopped stalk of lemongrass, 1 tablespoon chopped garlic, and 2 tablespoons chopped shallots or red onion until fragrant.
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Stir in 2 teaspoons of chili paste and 2 teaspoons of fish sauce, cooking for another minute to blend flavors.
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Add 3/4 cup of coconut milk and 2 tablespoons of ground peanuts to the saucepan, simmering gently to combine.
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Transfer the sauce mixture to a blender and puree until completely smooth.
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Taste the sauce and adjust seasonings with more fish sauce or chili paste if desired.
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Slice the grilled chicken breasts on the diagonal.
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Serve the sliced chicken with the creamy lemongrass sauce and sprinkle generously with the crispy topping.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 271.4kcal
- % Daily Value *
- Total Fat 30.2g47%
- Saturated Fat 4.5g23%
- Cholesterol 0.0mg0%
- Sodium 250.0mg11%
- Total Carbohydrate 0.8g1%
- Dietary Fiber 0.1g1%
- Sugars 0.1g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use fresh lemongrass stems. Remove the tough outer layers and only use the tender lower part of the stalk.
If you cannot find fresh lemongrass, you can substitute with lemongrass paste found in the Asian aisle of most grocery stores, though the flavor will be slightly less aromatic.
The chicken marinade can be prepared up to 24 hours in advance for deeper flavor penetration.
Be careful when frying the garlic and lemongrass topping; they can burn quickly. Keep the heat moderate and watch closely.
Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or coconut milk if it thickens too much.
Serve this dish over steamed jasmine rice or with fresh vegetables like cucumber slices and Thai basil leaves for a complete meal.
