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Grilled Lemongrass Chicken with Cilantro-Lime Slaw

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.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner
Cuisine Vietnamese
Servings 4 people

Equipment

  • food processor
  • bbq

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

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 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.
Keyword Chicken, Featured
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