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Vietnamese Chicken (Lemongrass Chicken Recipe)
Juicy, fragrant Lemongrass Chicken infused with a dynamic marinade is stand-alone-delicious but also makes killer salads, wraps and zoodle/quinoa/rice bowls! Once the marinating is complete, this chicken can be on your table in less than 15 minutes!
👥 6 Servings⏱️ Prep & Cook: 5 min⏳ Prep: 5 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- skillet
📝 Preparation Steps
1
MARINADE
2
Whisk together the marinade ingredients in a large bowl or a Ziploc bag (whichever you will use for marinating your chicken). *Reserve 3 tablespoons if making the Vietnamese Noodle Bowls Recipe.* Add chicken to the marinade and turn to evenly coat. Marinate ⏱️ 30 minutes at room temperature or up to ⏱️ 24 hours in the refrigerator.
3
SKILLET DIRECTIONS
4
If chicken has been refrigerated, let it sit at room temperature for ⏱️ 15-30 minutes (time permitting).
5
Heat a large skillet over medium-high heat (you may need to work in batches), then add the oil.
6
Remove the chicken from the marinade and let any excess drip off. Add chicken and cook, undisturbed, for ⏱️ 3-4 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook approximately 3-5 more minutes (depending on the thickness of the chicken), or until the chicken is cooked through. Let the chicken rest ⏱️ 5 minutes before slicing.
7
GRILL DIRECTIONS
8
If chicken has been refrigerated, let it sit at room temperature for ⏱️ 15-30 minutes (time permitting).
9
Grease and preheat the grill to medium heat, 375-450°F. Remove the chicken from the marinade and let the excess marinade drip off. Grill the chicken undisturbed for ⏱️ 5-7 minutes per side, or until the chicken is cooked through. (An inserted thermometer should read 165 degrees F.) Let the chicken rest ⏱️ 5 minutes before slicing.
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