Lemongrass and Coconut milk Chicken

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 πŸ™‚

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…

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Slice up the chicken quite thick

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in your blender combine all the ingredients for the marinade (lemon grass, salt and pepper, coconut milk, lemon juice, sugar, basil, garlic and ginger)

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pulse until you have a thick cream

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Please the chicken and the sauce into a ziplock bag, making sure the meat is completely covered into the marinade.

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Place it into your fridge for 1 hour to 8 hours. I let min marinade overnight

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Brush a grill pan with oil and once hot grill the chicken until cooked on both sides.

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Slice it up and serve with a side of salad πŸ™‚

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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!

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– LittleDani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.