Vietnamese-Style Grilled Lemongrass Chicken with Cilantro Lime Slaw is a vibrant and flavorful dish featuring tender Rossdown boneless, skinless chicken legs. The chicken is marinated in a fragrant lemongrass and lime mixture before grilling to perfection. Served alongside a refreshing cilantro lime slaw, this meal offers a taste of authentic Vietnamese cuisine.
Course:
Dinner
Protein:
chicken 
Course: Dinner
Cuisine: Vietnamese
Servings
4
Prep Time
20 Minutes
Cooking Time
10 Minutes
Ingredients
For the Chicken
- 1 package Rossdown boneless skinless chicken thighs or legs
- 1 stalk lemongrass, top half and outer layers removed
- 1 tsp black peppecorn
- 1 tbsp garlic minced
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tsp ginger minced
- zest of juice
- 2 tbsp vegetable oil
- lime wedges (to serve)
- steamed rice (to serve)
For Cilantro-Lime Slaw
- 1/2 bunch cilantro roughly chopped
- 1 clove garlic
- 1/2 shallot
- juice of 2 limes
- 1 tsp honey
- 1/2 cup vegetable oil
- 2 cups shredded cabbage
- 1 cup bean sprouts
- 1/2 cup shredded carrots
- 1/2 cup shredded daikon
- 1 thai chili (optional) finely sliced
- 1/2 cup peanuts crushed
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 2 hours and up to 24.
- To prepare the slaw, combine cilantro, garlic, shallot, lime juice and honey in a food processor and puree until smooth. While the motor is still running, slowly drizzle in vegetable oil until emulsified. Transfer to a mixing bowl and toss with cabbage, bean sprouts, carrot, daikon and thai chili (if using). 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 reaches a minimum internal temperature of 165 F.
- Serve grilled lemongrass chicken with cilantro-lime slaw, steamed rice and lime wedges.
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