BBQ'd Lemongrass Chicken

Out of the Ord - Lemongrass

Earlier this week I grilled up this chicken dish using lemongrass in the marinade. The tangy chicken is perfectly accompanied by a sweet honey dipping sauce for a mid-week winning combo!

You can prepare the chicken ahead and leave to marinate in the fridge overnight - but lets be frank.... half the time I don't know what we're having for dinner until the afternoon, when I get to the shops after I've canvased the fridge for left-overs that has to be used #waronwaste.

Happy Friday everyone!

Ingredients:

• 2 chicken breasts, sliced in half horizontally
• Rice and/or salad to complete the meal

Marinade

• 3 stalks lemongrass
  
  • Two - cut into 2-3cm pieces, pounded and bruised
    
  • One - chopped finely
• 1 cup chopped coriander
• 120ml olive oil

Honey Dipping Sauce

• 75ml water
• 1 ½ teaspoons sugar
• 2 teaspoons chia honey
• Chopped red chilli, to taste
• 1 tablespoon vinegar
• 1 tablespoon fish sauce
• Salt and freshly ground black pepper to taste
• 1 cup mint leaves for garnishing, optional
• 1 lime, sliced for garnishing

​Method:

1. Combine the ingredients for the marinade in a shallow dish. Transfer the chicken into the dish and coat well with the marinade. Cover the dish and marinate 2 hours or overnight.
2. Prepare the honey dipping sauce by combining the water, sugar and honey in a small saucepan and heat it over medium heat. Stir until sugar dissolved. Pour the mixture into a bowl and add the chilli. Let it cool to room temperature before adding the white vinegar and fish sauce. Add salt and freshly ground black pepper to taste. Refrigerate until use.
3. Remove chicken from marinade (setting marinade aside) and season with salt and freshly ground black pepper to taste. Grill the chicken on the BBQ, until the skin is lightly burned and crisp, brush with marinade to keep moisture on the surface, ensure chicken is turned and cooked through.
4. Let it rest for 3-5 minutes before slicing the chicken.
5. Serve with warm steamed rice and or salad.

 
Adapted from Rasa Malaysia who adapted from Food & Wine.
Find this version online: Here at the BBQbaker.com