Best 6 Marinade Grilled Chicken With Lemongrass Chilli Recipes
Dive into the vibrant flavors of Southeast Asia with our curated guide to preparing an unforgettable marinade grilled chicken infused with lemongrass and chili. This dish captures the essence of Asian cuisine, blending zesty lemongrass, fiery chili, and aromatic spices. Whether you're seeking a dish to impress your friends or explore new culinary horizons, our step-by-step guide will help you create a tantalizing marinade that takes grilled chicken to the next level. Get ready to embark on a culinary journey as we delve into the secrets of crafting the perfect marinade grilled chicken with lemongrass chili.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED LEMON-GARLIC CHICKEN
This grilled lemon-garlic chicken recipe is easy to make and full of flavor. It is a family favorite. Nothing like a bottle from the store; 100 times better.
Provided by ReachtotheStars
Categories BBQ & Grilling Chicken
Time 2h20m
Yield 4
Number Of Ingredients 7
Steps:
- Combine oil, lemon juice, garlic, onion powder, pepper, and salt in a large, gallon-sized, zip-top bag. Seal and shake well. Add chicken and shake again. Place in the refrigerator to marinate for at least 2 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place the chicken on the grill over indirect heat, baste with marinade, and cover. Grill for 10 minutes. Baste again, then turn over and baste the other side. Cover and continue to grill until no longer pink in the centers and juices run clear, about 10 minutes more.
Nutrition Facts : Calories 626.6 calories, Carbohydrate 6.6 g, Cholesterol 64.6 mg, Fat 56.8 g, Fiber 0.5 g, Protein 24.2 g, SaturatedFat 8.2 g, Sodium 350.3 mg, Sugar 1.6 g
EASY GRILLED LEMON CHICKEN
"There's one word to describe this recipe: 'Yum!' It's so easy to prepare ahead of time, then fire up the grill when we get home from church on Sunday. Guests love the citrus flavor!" Heather Erb - Milton, PA
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first nine ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for up to 1 hour. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill chicken, covered, over medium heat for 5-8 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.
Nutrition Facts : Calories 258 calories, Fat 12g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 256mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
GRILLED CHICKEN WITH LEMONGRASS AND CHILI
You can use this simple marinade on Chicken, Beef, Pork, Prawns, Scallops, Squid, Fish Fillets and Vegetables. To prepare the lemongrass, trim and discard the roots. Use a vegetable peeler to whittle the stalks into thin partial slices. I used half freshly whittled lemongrass and half grated lemon grass. I taste the recipe before I placed the meat in and it's so yummy that I would also use it as a dipping sauce.
Provided by Oahu Fresh
Yield 4
Number Of Ingredients 8
Steps:
- Combine all ingredients in a large bowl. To prepare the chicken, cut it 7 cm by 7 cms and cut several small incisions across the chicken to soak up the marinade. Combine marinade and meat (or vegetables) then toss. You can either place it in a zip lock bag or just use a bowl with cling wrap. Refrigerate for about 2 hours, turning occasionally. (I marinated mine overnight).
- Remove meat from the marinade and grill until cooked and brown.
- Serve on a bed of lettuce with Vietnamese fish sauce to dip. Side dish of rice or salad.
MARINADE: GRILLED CHICKEN WITH LEMONGRASS & CHILLI
We were on holidays at Surfers Paradise in Queensland Australia. We were out at different restaurants every night. One night we tried Vietnamese. My husband ordered 'Grilled Chicken with lemongrass & Chilli' (Ga nuong xa ot). It was quite a surprise when I sampled his chicken, it was mouth-watering. When we got back home I did some research and attempted to make it. Although I didn't find the exact recipe this version is still yummy. I used chicken thigh fillets instead of breast fillets because the meat is juicer and less fibrous (the restaurant served their dish using thighs). They also used the marinade on Beef, Pork, Prawns, Scallops, Squid, Fish Fillets and Vegetables. To prepare the lemongrass, trim and discard the roots. Use a vegetable peeler to whittle the stalks into thin partial slices. I used half freshly whittled lemongrass and half grated lemon grass. I taste the recipe before I placed the meat in and it's so yummy that I would also use it as a dipping sauce.
Provided by Chef floWer
Categories Chicken Thigh & Leg
Time 2h26m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large bowl.
- To prepare the chicken, cut it 7 cm by 7 cms and cut several small incisions across the chicken to soak up the marinade.
- Combine marinade and meat (or vegetables) then toss.
- You can either place it in a zip lock bag or just use a bowl with cling wrap.
- Refrigerate for about 2 hours, turning occasionally. (I marinated mine overnight).
- Remove meat from the marinade and grill until cooked and brown. Discard leftover marinade (if there are any of the ingredients left on the meat or vegetables as it may taste bitter if you decide to leave them on).
- Traditionally it's grilled on an outdoor grill so that the coals are white-hot but I used our barbeque.
- Serve on a bed of lettuce with Vietnamese fish sauce to dip. Side dish of rice or salad.
VIETNAMESE GRILLED LEMONGRASS CHICKEN
Chicken marinated with lemongrass and grilled. Garnish with rice paper, lettuce, cucumber, bean sprouts, mint, and ground peanut.
Provided by LUCHAPROV
Categories World Cuisine Recipes Asian Vietnamese
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
- Marinate chicken in the refrigerator for 20 minutes to 1 hour.
- Preheat grill for medium heat and lightly oil the grate.
- Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
- Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 308.2 calories, Carbohydrate 3.9 g, Cholesterol 105 mg, Fat 19 g, Fiber 0.1 g, Protein 29 g, SaturatedFat 3.8 g, Sodium 338.9 mg, Sugar 2.4 g
GRILLED LEMONGRASS CHICKEN
Fragrant lemongrass chicken grilled on a stick. Serve with vermicelli noodle salad.
Provided by Frankie
Categories World Cuisine Recipes Asian
Time 1h34m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
- 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.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Thread marinated chicken onto skewers. Grill until chicken is golden brown, 2 to 4 minutes per side.
Nutrition Facts : Calories 194 calories, Carbohydrate 9.3 g, Cholesterol 64.6 mg, Fat 6.2 g, Fiber 0.3 g, Protein 24.5 g, SaturatedFat 1.3 g, Sodium 346.6 mg, Sugar 4.2 g
Tips:
- Use fresh ingredients: Fresh lemongrass and chili peppers will give your marinade the best flavor. If you can't find fresh lemongrass, you can use dried lemongrass, but be sure to soak it in hot water for at least 30 minutes before using.
- Don't over-marinate your chicken: Over-marinating can make your chicken tough. Marinate your chicken for at least 30 minutes, but no longer than 24 hours.
- Cook your chicken over medium heat: Cooking your chicken over medium heat will help to prevent it from drying out. If you cook it over high heat, the outside of the chicken will cook too quickly and the inside will be undercooked.
- Baste your chicken while it cooks: Basting your chicken with the marinade will help to keep it moist and flavorful. Baste your chicken every few minutes, especially if you are cooking it over a grill.
Conclusion:
This marinade is a great way to add flavor to your grilled chicken. The lemongrass and chili peppers give the chicken a slightly spicy, citrusy flavor that is perfect for summer cookouts. You can also use this marinade on other types of meat, such as pork or fish.
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