Lemongrass is most commonly seen used in tea, but it can also be incorporated into delicious meals. It has somewhat of a sour taste and pairs well with chicken, coconut, coconut milk, fish, pork, soups, and stews.
Cutting instructions: If you are making tea or a recipe, you want to primarily us the base of the stalks. Try to cut, twists, or break off a stalk as close to the ground as possible. Keep in the refrigerator wrapped in plastic for 2-3 weeks.
Grilled Lemongrass Chicken Recipe
- 2– 2 1/4 lbs chicken thighs, boneless and skinless
- 2 stalks lemongrass (1/2 cup chopped)
- 1 medium shallot, rough chopped
- 4 cloves garlic, whole
- 1/4 cup olive oil
- 1 tablespoon soy sauce
- 2 teaspoons salt
- 2 teaspoons sugar (or alternative sweetener)
- 1 teaspoon Five-Spice powder or combination of cayenne pepper, cinnamon, and ground cloves (optional)
- 1–3 teaspoons Chili Garlic Sauce (optional, for heat)
Preheat grill to Med-High.
Thinly slice the white parts of the lemongrass stalks and place them in a food processor. (You do need to slice it first, otherwise, it will be stringy.) Add the garlic cloves and rough-chopped shallot. Pulse repeatedly until lemongrass gets broken down. Add oil, soy sauce, salt, sugar, Five-spice, and optional chili garlic sauce and process into a paste, scraping down sides as needed. Process for a couple of minutes, until lemongrass is really chopped up finely and it looks like a paste.
Coat all sides of the chicken with the paste. You can do this ahead and refrigerate up to 48 hours. Or grill right away.
Oil the grill well. Grill chicken over medium-high, or medium heat, until deep grill marks appear, 3-4 minutes. Then cook 3 more minutes, check for grill marks, then lower heat way down, cover with a lid, and cook all the way through.
Serve over rice noodles with cucumber, mint, Thai basil, and nuoc cham dressing. Or simply over rice. (Original Recipe)