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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.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 0

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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