Chicken makes the best substitute for red meat with it's various health benefits. It's full of protein and research suggests that chicken help us feel more full. Lemongrass adds a fragrant lemon scent to the dish which makes it more enticing.
Servings
4
Prep Time
1 minute
Cook Time
50 minutes
Author:
Admin
Chicken makes the best substitute for red meat with it's various health benefits. It's full of protein and research suggests that chicken help us feel more full. Lemongrass adds a fragrant lemon scent to the dish which makes it more enticing.
Ingredients
1/2 cup minced lemongrass, tender bottom part only
3tbsp grated fresh ginger
3tbsp fish sauce
Grated zest of 1 lime
3tbsp fresh lime juice
3 garlic cloves, coarsely chopped
1 tsp red pepper flakes
4 skin-on bone-in chicken breasts, about 375 grams each
2 limes, halved crosswise
Hot cooked rice
Chopped fresh cilantro
Directions
In a blender, combine lemongrass, ginger, fish sauce, lime zest, lime juice, garlic, red pepper flakes, and 2-3 tbsp water and whirl until a thick paste forms. Spread the lemongrass mixture evenly over both sides of each chicken breast, place in a shallow dish, cover with plastic wrap, and refrigerate for at least 1 hour or for up to 4 hours.
Prepare a charcoal or gas grill for indirect medium heat by either building the coals to one side of the charcoal grill or turning half the burners off on a gas grill.
Oil the grill grates. Place the chicken, skin side down, on the grill rack over the unheated area. Cook, covered, turning it over after 15 minutes, until no pink is visible when a breast is cut into at the thickest part near the bone, about 35 minutes. In the last few minutes, grill the lime halves, cut side down, until grill mars appear.
Transfer the chicken to individual paltes and serve with rice, cilantro and grilled limes.