Grilled Lemongrass Chicken Recipe

Prepare lemongrass paste

Trim tough outer layers from lemongrass and discard; thinly slice the white lower stems and mince. In a food processor or using a knife, combine minced lemongrass, garlic, and ginger and pulse/mince until a rough paste forms (about 20–30 seconds in a food processor).

In a medium bowl, whisk together the lemongrass paste, soy sauce, fish sauce, brown sugar, lime juice, neutral oil, black pepper, and 1 tsp kosher salt until sugar dissolves.

Place the chicken breasts between two sheets of plastic wrap and gently pound to an even thickness (~3/4 inch) for even cooking. Put chicken in a zip-top bag or shallow dish and pour marinade over. Massage to coat thoroughly, remove excess air, and refrigerate for at least 1 hour and up to 6 hours (do not exceed 8 hours).

Separate the whites and greens of the scallions. Thinly slice the white parts and reserve the greens for garnish (slice on a bias to create long ribbons).

In a small saucepan, combine 1/2 cup neutral oil and the sliced scallion whites. Warm the oil over low heat until it reaches 225–250°F (or small bubbles form at the edge) and the scallions become fragrant but not browned, about 6–8 minutes. Remove from heat and let cool to room temperature; the scallion flavor will infuse the oil. Strain if you prefer a clear oil, or leave scallion pieces in; set aside.

Preheat grill to medium-high (about 400–450°F). If using a grill pan or oven broiler, preheat accordingly.

Cut bell peppers into large strips, zucchini into 1/2-inch lengthwise slices, and red onion into wedges. Toss all vegetables and asparagus with 2 tbs olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper to coat.

Grill vegetables directly on the grates or on a grill basket in a single layer, turning occasionally, until lightly charred and tender: peppers and onions 6–8 minutes, zucchini 4–6 minutes, asparagus 3–5 minutes depending on thickness. Remove to a platter and keep warm.

Remove chicken from marinade and shake off excess. Let it sit at room temperature 10–15 minutes while grill finishes coming to temp.

Oil grill grates lightly. Place chicken on the preheated grill and cook 5–6 minutes per side (depending on thickness) with the lid closed, until an instant-read thermometer inserted into the thickest part reads 165°F. Avoid frequent flipping; rotate once halfway through each side if needed for even char marks.

When chicken is done, transfer to a cutting board and rest 5 minutes. Slice into 1/2-inch slices against the grain.

While chicken rests, whisk together lime juice, rice vinegar, honey, chili paste, fish sauce, neutral oil, and 1/4 tsp salt until emulsified. Taste and adjust heat, acidity, or sweetness to preference.

To plate: arrange grilled vegetables on a serving platter, fan sliced lemongrass chicken over or beside the vegetables, drizzle 2–3 tbs of the chili-lime dressing over the chicken and vegetables, then finish with a few tablespoons of scallion oil and scatter reserved sliced scallion greens and cilantro leaves on top. Serve with lime wedges alongside.