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.
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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.
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