Before chopping the lemongrass, be sure to cut off the spiky green top and enough of the bottom to eliminate the woody core. Peel off a few of the outer layers until you’re left with just the tender heart of the stalk.
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Though these breasts are great served hot off the grill, they’re also fine served cold in the coming days, either plain or sliced atop a salad.
Excellent marinade. Everyone in our family loves the "green chicken" dish. This is a go-to recipe for summer barbecues and for camping. I plan to make it ahead of time for a 25 person river trip on the Salmon River in Idaho next week. We are the second night dinner and I think the chicken will only benefit from marinating an extra day in the cooler. Every time we prepare this recipe, it gets rave reviews.
Delicious! It's just the two of us so I had left over chicken. I also made the Thai Green Mango recipe (http://www.finecooking.com/recipes/thai-grilled-green-mango.aspx) and had some left over so I made a salad with arugula, mango and chicken. Drizzled a bit of olive oil, rice wine vinegar, lime zest, salt and pepper and it was awesome. I'll definitely make this again.
Awesome marinade, this is a great recipe for a large group. I will definitely make this again.
Once the ingredients were gathered, the prep was easy and satisfying (lots of chopping, great aromas of the fresh herbs, whirring blender, etc.). The finished chicken was delicious, succulent and beautiful on the plate (roasted stringed beans, sweet potato or jasmine rice, lime wedge). I used bone-in breasts and would suggest adding an additional minute per side (6/7) on the grill. I heated extra marinade to spoon over the plated chicken. My picky eater husband LOVED it! I will certainly make this for company.
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