Best Lemongrass Chicken With Chickpea Mint Salad Recipes

VIETNAMESE GRILLED LEMONGRASS CHICKEN

Vietnamese Grilled Lemongrass Chicken image

Chicken marinated with lemongrass and grilled. Garnish with rice paper, lettuce, cucumber, bean sprouts, mint, and ground peanut.

Provided by LUCHAPROV

Categories World Cuisine Recipes Asian Vietnamese

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons canola oil
2 tablespoons finely chopped lemongrass
1 tablespoon lemon juice
2 teaspoons soy sauce
2 teaspoons light brown sugar
2 teaspoons minced garlic
1 teaspoon fish sauce
1 ½ pounds chicken thighs, or more to taste, pounded to an even thickness

Steps:

Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
Marinate chicken in the refrigerator for 20 minutes to 1 hour.
Preheat grill for medium heat and lightly oil the grate.
Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 308.2 calories, Carbohydrate 3.9 g, Cholesterol 105 mg, Fat 19 g, Fiber 0.1 g, Protein 29 g, SaturatedFat 3.8 g, Sodium 338.9 mg, Sugar 2.4 g

LEMONGRASS CHICKEN WITH CHICKPEA & MINT SALAD

Lemongrass Chicken With Chickpea & Mint Salad image

Make and share this Lemongrass Chicken With Chickpea & Mint Salad recipe from Food.com.

Provided by Chef mariajane

Categories Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 chicken breasts, boneless skinless
1 cup lemongrass and four peppercorn marinade
3 tablespoons extra virgin olive oil
1/2 cup basmati rice
1 cup chicken broth (30% less sodium)
1/2 cup frozen peas
0.5 (270 ml) can chickpeas, rinsed and well drained
1/2 cup diced cucumber
3 tablespoons red onions, finely diced
2 tablespoons chopped fresh mint leaves
1 tablespoon lemon juice

Steps:

Place chicken in a resealable plastic bag. Combine marinade and 2 tablespoons olive oil; pour over chicken, seal and refrigerate overnight.
Preheat oven to 4235°F Place chicken on a parchment paper-lined baking tray; season with salt and pepper. Bake until chicken is fully cooked, about 25 minutes.
Meanwhile, prepare basmati rice according to package directons using the chicken broth. Microwave the peas with 1 tablespoons water in a covered dish for 2 minutes. Quickly run under cold water until cool, then drain well. Combine peas, chickpeas, cucumber, onion, mint, remaining olive oil and lemon juice. Season to taste.
Divide rice between 4 salad plates, top each with a sliced chicken breast, and chickpea salad.

Nutrition Facts : Calories 495, Fat 25, SaturatedFat 5.5, Cholesterol 92.8, Sodium 406.6, Carbohydrate 29.9, Fiber 3.3, Sugar 2, Protein 36.1