Grilled Chicken with Lemon Grass and Chilli

  • 1⁄4 cup lemongrass peeled with peeler or 2 pieces smashed

  • 6 slices lemon zest, strips fresh (optional)

  • 3 garlic cloves, minced crushed

  • 2 - 3 shallots, minced

  • 2 hot Portugal peppers, minced

  • 2 teaspoons light brown sugar (more or less, to taste)

  • 3 tablespoons fish sauce

  • 3 tablespoons lime juice, freshly squeezed

  • 2 teaspoons hot sauce (Vietnamese) or 2 teaspoons Tabasco sauce

  • 1 kg chicken thigh fillets or 1 kg beef or 1 kg pork or 1 kg shrimp or 1 kg scallops or 1 kg squid or 1 kg fish fillets or 1 kg vegetables


Combine all ingredients in a large bowl.

  • To prepare the chicken, cut it 7 cm by 7 cms and cut several small incisions across the chicken to soak up the marinade.

  • Combine marinade and meat (or vegetables) then toss.

  • You can either place it in a zip lock bag or just use a bowl with cling wrap.

  • Refrigerate for about 2 hours, turning occasionally, or overnight

  • Remove meat from the marinade and grill until cooked and brown. Discard leftover marinade (if there are any of the ingredients left on the meat or vegetables as it may taste bitter if you decide to leave them on).

  • Grill on a hot barbecue

  • Serve on a bed of lettuce with Vietnamese fish sauce to dip. Side dish of rice or salad.

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