Grilled chicken with lemongrass and chili is a rustic and extremely delicious dish. But not everyone knows how to make delicious grilled lemongrass and chili chicken. Let’s learn a Vietnamese lemongrass chicken recipe and chili at home.
How to make Vietnamese lemongrass chicken recipe?
How to make Vietnamese lemongrass chicken recipe?
Course: Chicken, RecipesCuisine: Vietnamese4
servings30
minutes40
minutes300
kcalBelow is the simple but tasty Vietnamese chicken lemongrass recipe. Let’s begin:
Ingredients
Chicken: 1
Minced garlic: 50 gr
Minced lemongrass: 50 gr
Minced chili: 4 tablespoons
Leaves: 20 gr
Salt: 3 teaspoons
Sugar: 4 tablespoons
Monosodium glutamate: 1 teaspoon
Green onions: 4 branches
Sesame oil: 1 tablespoon
Cooking oil: 4 tablespoons
Honey: 1 tablespoon
Directions
- Step 1: Prepare the chicken
Clean the chicken, pull out the feathers still on the chicken skin so that the chicken does not stink, you should rub a little salt or lemon on the chicken skin to clean and then wash it with water. Or you can mix vinegar and salt in a ratio of 1: 2 and apply it all over the chicken, rub it several times, then rinse it thoroughly with clean water. This is also an effective way to remove the smell of chicken.
Use a knife to filter out the cartilage bone, right near the chicken’s float, keeping the bones of the wings and thighs. The chicken thigh is cut lengthwise to reveal the thigh bone. The rest also use a knife to cut the meat, this will help the chicken absorb the spices when marinating.
Mix vinegar and salt in the ratio of 2 salt: 1 vinegar and then apply all over the chicken and duck, rub several times, then rinse thoroughly with clean water.
Rub a few slices of lemon with a little salt on the chicken. Smash 1 piece of ginger and some white wine, massage it into the chicken and let it sit for 30 minutes before cooking.
- Step 2: Chicken marinade
Chicken marinade: 50g minced garlic, 3 tbsp minced chili, 1 tbsp sesame oil, 3 tbsp sugar, 2 tsp salt, 1 tsp MSG, 4 tbsp cooking oil. Mix well and use your hands to rub the inside and outside of the chicken. Then apply the mixture evenly to the chicken, apply both the inside and the outside so that the chicken is fully infused with the spices, then marinate the meat for about 20-30 minutes.
Chicken can be marinated whole or cut into bite-sized pieces.
- Step 3: Bake the chicken
After enough time for the chicken to absorb the spices, you can bake it in the oven at 200 degrees Celsius. When the oven heats up, brush a layer of cooking oil on the chicken so that when baking the chicken does not dry out.
Every 10 minutes, you can open the oven and brush the chicken with a layer of marinated seasoning left over to make the chicken more delicious and richer. Bake the chicken for about 40 minutes, when the chicken is golden brown, we have a completely grilled chicken with lemongrass and chili.
To make grilled chicken more attractive, and more rustic, you can grill it with charcoal. Burn the charcoal to grill the chicken, note that the coals are red, and then grill. Turn the chicken constantly so it doesn’t burn.
After the surface is evenly golden without chicken skin, brush a layer of cooking oil evenly. And bake with low heat for about 15 minutes to complete.
- Step 4: Make lemongrass salt dipping sauce
Put 50g of minced lemongrass, and 20g of Giang leaves in turn into a blender, and puree the mixture. Then pour the mixture into a bowl.
Add to the bowl 1 tablespoon minced chili, 1 teaspoon salt, and 1 tablespoon sugar, and mix the spices together.
- Step 5: Make scorched rice(Optional)
Put the cold rice in a plastic bag, then use a rolling pin to flatten and stick the rice. Line with parchment paper and place the rolled rice into the mold. Then put it in an air fryer, and fry it for 20 minutes.
Chop scallions into a bowl, add 1/2 teaspoon of salt, then pour hot oil into a bowl, and mix well.
- Step 6: Finished Vietnamese lemongrass chicken recipe
So, there is a very simple but very delicious lemongrass chicken Vietnamese recipe. Grilled chicken with the aroma of lemongrass, garlic, and chili makes us crave food immediately.
Chicken with crispy skin, chicken is seasoned just right. Dipping chicken with lemongrass salt, you will feel the pungent taste of lemongrass and the slightly sour taste of Giang leaves, making the dish more strange and attractive.
What’s better than grilled chicken with lemongrass and chili served with crispy fried rice?
If a chicken with your family’s serving is too large, don’t worry you can replace them with chicken wings or chicken thighs to make grilled chicken with lemongrass and chili.
Recipe Video
Tips for making lemongrass chicken recipe Vietnamese
Straight the chicken
In order to cook the whole chicken faster, cut off the chicken’s backbone, then pull the cup, and straighten the chicken body to the sides, then the speed of cooking the chicken will be much faster.
Avoid stuffing more food into the chicken
When roasting a whole chicken, you will probably stuff the chicken with many other ingredients such as vegetables, tubers, fruits, etc. Stuffing food into the chicken like that makes the heat circulation not good, slowing down the cooking process. nine chickens.
So, if you want to cook the whole chicken quickly, you should leave the inside of the chicken empty for efficient heat circulation.
Do not tie or bundle chickens
If you want to cook whole chicken quickly, you should not tie the chicken legs together, nor tie the whole chicken body. Although, tying the chicken will help keep it in shape, leaving the chicken intact after baking, for high aesthetics, tying the chicken bundle will make the chicken take longer to cook.
When you grill chicken on a fire or charcoal stove, the heat is not evenly distributed, and the chicken will take a long time to cook. In many cases, you still encounter the situation of half-cooked and half-cooked, and the chicken breast is often overcooked.
Avoid opening the oven too often
When roasting a whole chicken in the oven, you’ll probably want to open the door several times to check the chicken’s doneness.
If you have this habit, you should quit immediately, because opening the oven door frequently will cause heat loss, waste electricity, and prolong the cooking time of the chicken.
Guide for choosing fresh and tasty chicken
Not everyone has a lot of experience in choosing ingredients that are qualified to make the dish fresher and more delicious. Let’s learn how to choose to buy a “standard” whole chicken.
Raw chicken
Choose to buy chickens with bright red crests, and shiny feathers, without any strange fluid appearing in the mouth or anus of the chicken.
Chicken legs are small, yellow evenly, and not wrinkled, the chicken kite is not tense, proving that the chicken is healthy.
The chicken feathers are marked with thin, soft skin, lightly squeezed on the chicken body, it is firm, not mushy, and there are some large yellow streaks under the breast and wings. Under the wings, the armpits of the chickens can be seen, and the blood rays show that the chicken is firm and free of fat.
Ready-made chicken
Choose chicken that looks fresh, has no odors or strange odors, does not have blood clots or bruises on the skin, and should not be selected black chicken because it is the chicken that died before cooking.
To avoid buying water-pumped chicken, use your hand to press on the suspected water pump position (mainly thighs, and breast) to check, if it is mushy, slippery, or deformed, do not buy.
If you see yellow chicken skin but the fat inside is white, it is definitely a dyed chicken and should not be purchased. In addition, it is necessary to check the reputable origin, and the shelf life on the package to ensure quality.
If you want to choose delicious chicken, choose pieces of chicken with light yellow, thin, smooth skin, high elasticity, and only dark yellow in some places such as breast, wings, back, compact body, firm, and breast narrow.
Above are the shares of Tasty Touch about the secret to making delicious and nutritious Vietnamese lemongrass chicken recipe. Good luck to you!
