Vietnamese Lemongrass and Chili Grilled Chicken

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Servings: 4
Prep Time: 10 MINS
Cook Time: 30 MINS

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Vietnamese Lemongrass and Chili Grilled Chicken

RANGER® Free Range Boneless Skinless Chicken Breasts

Step ONE

Butterfly the chicken breasts, if using breasts. Place the butterflied breasts or thighs on a cutting board, cover with plastic wrap and gently pound flat with a mallet or rolling pin.

Step TWO

Combine lemongrass, chili garlic sauce, sugar, soy sauce, fish sauce, lime juice and oil in a food processor or blender until well mixed. Place chicken in a container you can cover or a Ziploc bag. Pour over chicken and make sure all chicken is coated with marinade. Place in refrigerator for at least 2 hours or even better overnight.

Step THREE

Brush grill with a little oil. Preheat grill on medium heat for about 20 minutes. Place the chicken evenly over hot grill. Turn each piece of chicken 90 degrees after 2 minutes and flip over after another 2 minutes. Turn 90 degrees after 2 minutes and check temperature after another 2 minutes of grilling. Once the chicken reaches 165 degrees internal temperature it is fully cooked. Remove from grill and let rest 2 minutes. Slice and serve with accompaniments. Enjoy!

Rocky and Rosie Chicken has a thinly sliced breast available so you don’t have to butterfly and pound the chicken. Use Huy Fong or Sambal Olek Brand of chili garlic sauce. Both are available at your local Asian Markets. When choosing lemongrass make sure the white parts are tender and fragrant. Then you know they are fresh, not old and dried out inside. Use peanut oil for the flavor it lends to the marinade. But vegetable oil is also good if you are concerned with a nut allergy. Make a Banh Mi the next day with the leftovers. A Vietnamese Sandwich using a French sweet baguette and a combination of the ingredients above. A product of the French Colonization of Vietnam.

2	RANGER® Free Range Boneless Skinless Chicken Breasts
2	lemongrass stalks, white parts only, crushed & very finely chopped
2 tsp	chili garlic sauce
2 tsp	brown sugar
2 tsp	soy sauce
2 tsp	fish sauce
2 tbsp	lime juice, fresh squeezed
3 tbsp	peanut or vegetable oil
	vermicelli noodles
	cucumbers, washed & sliced
	red bell peppers, washed & julienned
	jalapeño pepper, washed & sliced
	carrots, washed, peeled & shredded
	mint leaves, washed & dried
	basil leaves, washed & dried
	cilantro leaves, washed & dried
	dry roasted peanuts, chopped
	lime wedges

Step 1

Butterfly the chicken breasts, if using breasts. Place the butterflied breasts or thighs on a cutting board, cover with plastic wrap and gently pound flat with a mallet or rolling pin.

Step 2

Step 3