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Lemongrass Grilled Chicken with Coconut Rice
Created by: Howcan Team
Ingredients
- 4 boneless, skinless chicken breasts
- 2 stalks of lemongrass, finely chopped
- 3 cloves of garlic, minced
- 2 tablespoons of soy sauce
- 1 tablespoon of fish sauce
- 1 tablespoon of honey
- 1 tablespoon of vegetable oil
- 1 cup of jasmine rice
- 1 1/2 cups of coconut milk
- 1/2 cup of water
- 1/2 teaspoon of salt
- 1/4 cup of chopped fresh cilantro, for garnish
Instructions
- In a bowl, combine the chopped lemongrass, minced garlic, soy sauce, fish sauce, honey, and vegetable oil. Mix well to create the marinade.
- Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Marinate in the refrigerator for at least 1 hour, or overnight for best results.
- Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the excess marinade. Grill the chicken for 6-7 minutes on each side, or until fully cooked and grill marks appear. Remove from the grill and let it rest for a few minutes before slicing.
- In a medium saucepan, combine the jasmine rice, coconut milk, water, and salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender.
- Fluff the coconut rice with a fork and transfer to a serving dish. Arrange the sliced lemongrass grilled chicken on top of the coconut rice. Garnish with chopped cilantro and serve hot.
- Enjoy your flavorful Lemongrass Grilled Chicken with Coconut Rice!
Lemongrass Grilled Chicken served with coconut rice is a popular dish with roots in Southeast Asian cuisine. The dish features tender, juicy chicken marinated in lemongrass, garlic, and other aromatic spices, then grilled to perfection. The coconut rice, cooked in rich coconut milk, adds a creamy and slightly sweet flavor that perfectly complements the savory chicken. This dish is a staple in Vietnamese, Thai, and Indonesian cuisine, where it is often enjoyed with a side of fresh herbs, pickled vegetables, and a zesty dipping sauce. Chefs often showcase their expertise in balancing the flavors and textures, making it a favorite in both casual eateries and upscale restaurants. For the best version of this dish, head to renowned Vietnamese or Thai restaurants known for their authentic and flavorful interpretations. The key to getting this dish right lies in the marination of the chicken, using fresh lemongrass and quality coconut milk for the rice. While the traditional method involves grilling, some chefs also prepare the chicken using alternative methods such as pan-searing or baking, offering a unique twist to the classic dish.
50 min
4
450 calories
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