Cambodian•gourmet
Cambodian grill lemongrass Chicken
Sreyda recipe - Cambodian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- Ingredients
- 2 1/2 lbs 2 1/2 chicken (breast, leg, thigh, wing whatever you like)
- 1/4 cup 1/4 water
- 11/2 tablespoons 11/2 brown sugar
- 2 tablespoons 2 oyster sauce
- 2 tablespoons 2 soy sauce
- 1 tablespoons fish sauce
- 1 tablespoons 1 lime juice
- 1/2 cup 1/2 lemongrass
- 1 tablespoons 1 galangal
- 5 cloves 5 garlic
- 3 3 kaffir lime leaves shredded
- 1 tablespoons 1 crush red pepper or ½ t of black pepper (optional for spicy)
- 1/4 cup 1/4 roasted crush peanuts (optional some people like it)
Instructions
- 1
In a mortar pound lemongrass, galangal, garlic, kaffir lime leaves to paste
- 2
In a big bowl marinate the chicken with lemongrass paste and the rest of the ingredients with ½ cup of water to it. It is best to marinate the chicken over night.
- 3
If you use chicken legs don't take out the skin is the best part of lemongrass grill chicken
- 4
Grill the chicken on medium heat until it is done. Serve lemongrass chicken with pickle cucumber or Thai sweet and chili sauce and cooked rice.