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.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This is delicious!
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.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.