This lemongrass chicken recipe is something I often make for myself during the summer. It is fresh, healthy, and very tasty. The marinade, made with a mixture of coconut milk, lemongrass garlic and ginger coats the meat and makes it very tender.
After you grill the chicken you can eat it warm, or cold in a salad or in a sandwich.
Here is what I have done 🙂
Ingredients (serves 2):
- 1 large chicken breast
- 2 talks of lemongrass
- 1 clove of garlic
- 1 tsp minced fresh ginger
- 1 cup coconut milk
- salt and pepper
- 1/2 lemon juice
- 1 tbsp light brown sugar
- 1/4 cup fresh basil
- salad mix (as a side)
I used this GMO and antibiotic free chicken I bought on kateandkimi.com – for some reason recently I have been getting more and more concerned about what I put into my body…I think this is a clear sign of me getting older…
Slice up the chicken quite thick
in your blender combine all the ingredients for the marinade (lemon grass, salt and pepper, coconut milk, lemon juice, sugar, basil, garlic and ginger)
pulse until you have a thick cream
Please the chicken and the sauce into a ziplock bag, making sure the meat is completely covered into the marinade.
Place it into your fridge for 1 hour to 8 hours. I let min marinade overnight
Brush a grill pan with oil and once hot grill the chicken until cooked on both sides.
Slice it up and serve with a side of salad 🙂
Since I had some leftovers I brought some to the office the following day, with a side of baby dark spinach and boiled beetroot…SOOOOO GOOOOODDD!