Savour the exotic flavours of Vietnam with our Grilled Lemongrass Chicken. Tender Maple Hill Farms boneless, skinless chicken legs are marinated in a fragrant blend of lemongrass, lime, and aromatic spices. Grilled to perfection, the chicken is served alongside a refreshing cilantro lime slaw, offering a harmonious fusion of sweet, sour, and spicy notes.
Grilled Lemongrasss Chicken With Cilantro Lime Sauce
Savour the exotic flavours of Vietnam with our Grilled Lemongrass Chicken. Tender Maple Hill Farms boneless, skinless chicken legs are marinated in a fragrant blend of lemongrass, lime, and aromatic spices. Grilled to perfection, the chicken is served alongside a refreshing cilantro lime slaw, offering a harmonious fusion of sweet, sour, and spicy notes.
Ingredients
- 1 package Maple Hill boneless skinless chicken thighs
- 1 stalk lemongrass, top half and outer layers removed
- 1 tsp black peppercorn
- 1 tbsp garlic minced
- 1 tbsp brown sugar
- 1 tsp ginger minced
- zest of lemon
- 2 tbsp vegetable oil
- lime wedges to serve
- steamed rice to serve
Cilantro Lime Slaw
- 2 cups shredded cabbage
- 1 cup bean sprouts
- 1/2 cup shredded carrots
- 1/2 bunch cilantro
- 1 clove garlic
- 1/2 shallot
- juice of two limes
- 1 tsp honey
- 1/2 cup vegetable oil
- 1/2 cup shredded daikon
- 1 Thai chili (optional) finely sliced
- 1/2 cup peanuts crushed (optional)
Instructions
- Cut the lemongrass into 1” pieces and place in a mortar and pestle along with the black peppercorns. Pound to a paste and mix with other marinade ingredients. This step can also be done in a food processor, but pounding it releases more of the aromatic oils in the lemongrass. Add to chicken and massage well. Cover and transfer to refrigerator and allow to marinade for a minimum of 2 hours and up to 24.
- To prepare Cilantro -Lime Slaw, combine cilantro, garlic, shallot, honey, salt and lime juice and zest in a food processor and puree until smooth. With motor still running, slowly drizzle in vegetable oil until emulsified. Transfer to a mixing bowl and, right before serving, add cabbage, bean sprouts, carrot, daikon and Thai chilli (if using). Toss well, transfer to serving dish and garnish with crushed peanuts.
- Preheat BBQ grill to medium high.
- Wipe of excess marinade from chicken and grill, flipping often until chicken is nicely charred and reaches a minimum internal temperature of 165 F.
- Serve grilled lemongrass chicken alongside cilantro-lime slaw with steamed rice and plenty of lime wedges.
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Ingredients
- 1 package Maple Hill boneless skinless chicken thighs
- 1 stalk lemongrass, top half and outer layers removed
- 1 tsp black peppercorn
- 1 tbsp garlic minced
- 1 tbsp brown sugar
- 1 tsp ginger minced
- zest of lemon
- 2 tbsp vegetable oil
- lime wedges to serve
- steamed rice to serve
Cilantro Lime Slaw
- 2 cups shredded cabbage
- 1 cup bean sprouts
- 1/2 cup shredded carrots
- 1/2 bunch cilantro
- 1 clove garlic
- 1/2 shallot
- juice of two limes
- 1 tsp honey
- 1/2 cup vegetable oil
- 1/2 cup shredded daikon
- 1 Thai chili (optional) finely sliced
- 1/2 cup peanuts crushed (optional)
Directions
- Cut the lemongrass into 1” pieces and place in a mortar and pestle along with the black peppercorns. Pound to a paste and mix with other marinade ingredients. This step can also be done in a food processor, but pounding it releases more of the aromatic oils in the lemongrass. Add to chicken and massage well. Cover and transfer to refrigerator and allow to marinade for a minimum of 2 hours and up to 24.
- To prepare Cilantro -Lime Slaw, combine cilantro, garlic, shallot, honey, salt and lime juice and zest in a food processor and puree until smooth. With motor still running, slowly drizzle in vegetable oil until emulsified. Transfer to a mixing bowl and, right before serving, add cabbage, bean sprouts, carrot, daikon and Thai chilli (if using). Toss well, transfer to serving dish and garnish with crushed peanuts.
- Preheat BBQ grill to medium high.
- Wipe of excess marinade from chicken and grill, flipping often until chicken is nicely charred and reaches a minimum internal temperature of 165 F.
- Serve grilled lemongrass chicken alongside cilantro-lime slaw with steamed rice and plenty of lime wedges.
