V Vietnamese Lemongrass Chicken
This Vietnamese Lemongrass Chicken recipe is made with a citrusy lemongrass marinade, and can be grilled, baked or sautéed. This is adapted from several recipes I have used and can also be used for most fish, shellfish, pork and even beef.
1/4 cup lime juice, plus extra lime wedges for serving
3 tablespoons fish sauce
2 tablespoons maple syrup (or brown sugar)
2 tablespoons any neutral-flavored oil
1 tablespoon low-sodium soy sauce
2 garlic cloves
2 stalks lemongrass, tender white parts only, roughly chopped
1-2 small hot peppers (normally bird's eye or Thai chili's are used, but any hot pepper will work)
1 medium shallot, peeled and halved (or half of a small onion)
2 pounds boneless chicken breasts or thighs, cut into 1-inch pieces
Combine the lime juice, fish sauce, maple syrup, oil, soy sauce, black pepper, garlic, lemongrass and shallot in a blender or food processor and puree until smooth. Or, if you have a mortar and pestle, make a paste with the garlic, lemongrass, shallot and chili pepper. Place in a small bowl and add the lime juice, fish sauce, maple syrup, oil and soy sauce and mix till well blended.
Combine the chicken and marinade in a large bowl. Toss until the chicken is evenly coated. Cover the bowl and let the chicken marinate for 30 minutes.
Preheat the grill to medium-high heat.
Once the grill is hot, place the chicken evenly on the grill. Cook for 10-14 minutes, turning once halfway through, until the chicken is golden brown and cooked through (no longer pink on the inside).