Barbecued Lemongrass Chicken is a popular dish in Vietnamese cuisine. The word “barbecue” derives from the Spanish word “barbacoa”, which means “a framework of sticks set upon posts”.
The dish is made with chicken and lemongrass, which gives it its distinctive flavor. The lemongrass is chopped and added to the marinade. Some recipes also call for garlic, soy sauce, fish sauce or palm sugar in the marinade.
It is traditionally cooked over hot charcoals or on a grill, but can be cooked under a broiler or even in an oven if preferred.
Barbecued Lemongrass Chicken Recipe
Ingredients for Barbecued Lemongrass Chicken
- 3 Chicken Breasts
- 1 tbsp Sunflower Oil
For the marinade:
- 2 Lemongrass Stalks finely chopped
- 2 Garlic Cloves peeled, minced
- 2 tsp Fish Sauce
- 2 tsp Sugar
- 1/2 tsp Turmeric Powder
- 2 to 3 tbsp Chicken Stock
- 1/4 tsp Black Pepper Powder
- 1/4 tsp Salt
How to make Barbecued Lemongrass Chicken
- Combine all the marinade ingredients and grind until smooth.
- Rub this all over the chicken breasts and keep aside for 8 hours.
- Heat a little oil in a pan over medium flame.
- Add the marinated chicken and cook until light brown, turning once or twice.
- Remove and transfer the chicken pieces to a baking tray.
- Bake in a preheated oven at 375F for 5 minutes.
- Alternatively, grill the chicken on a preheated charcoal grill for 10 to 15 minutes.
- Transfer to a serving platter.
- Serve with mint chutney.