About the Recipe
Ingredients
Lemongrass Chicken
6–8 boneless, skinless chicken thighs
2 stalks lemongrass (tender inner part, blended)
1 tbsp sambal chili paste
3 cloves garlic
2 tbsp shallot, minced
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp fish sauce
1 tbsp brown sugar (or coconut sugar)
½ cup coconut milk
2 tbsp neutral oil
Zest of 1 lime
Black pepper
Coconut Rice
1 cup jasmine rice
1 cup coconut milk
½ cup water
½ tsp salt
Grilled Vegetables
1 bunch broccolini
2 bell peppers, cut into triangles
Olive oil
Salt
Mango Cucumber Salsa
1 ripe mango, small dice
½ red pepper, small dice
½ cucumber, small dice
2 tbsp shallot, finely minced
1–2 tbsp chopped cilantro
Juice of 1 lime
Salt, to taste
Preparation
1. Marinate the Chicken
In a bowl or blender, combine lemongrass, garlic, shallot, soy sauce, fish sauce, sugar, oil, lime zest, and pepper.
Coat chicken thoroughly in the marinade.
Cover and marinate at least 4 hours, preferably overnight.
2. Make the Coconut Rice
Rinse jasmine rice until water runs clear.
Combine rice, coconut milk, water, salt, and sugar in a pot.
Bring to a gentle boil, then reduce to low, cover, and cook for 15 minutes.
Remove from heat and let sit covered for 10 minutes.
Fluff with a fork.
3. Prepare the Mango Cucumber Salsa
Combine mango, cucumber, pepper, shallot, and cilantro in a bowl.
Add lime juice and salt.
Toss gently and let sit 10–15 minutes before serving.
4. Grill the Vegetables
Toss broccolini and peppers with olive oil and salt.
Grill or sear in a hot pan until charred and tender.
Set aside.
5. Grill the Chicken
Preheat grill or grill pan to medium-high heat.
Grill chicken thighs 5–7 minutes per side, until nicely charred and cooked through.
Rest for a few minutes before slicing and serving.