Lemongrass Grilled Chicken
with Sweet Chili Cucumber Salad
Cooking time
25 minutes
Servings
2/4
Calories
660 /serving
Presenting the signature scent of this summer evening: lemongrass. Bright, citrusy and floral, the culinary herb brings amazing zestiness to a Vietnamese-inspired grilled spread. The stars are chicken thighs caramelized to salty sweet perfection and baby bok choy charred to tender.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 3 Cucumbers
- 225g Baby bok choy
- 15g Minced lemongrass
- 30ml Soy sauce (low sodium)
- 30ml Rice vinegar
- 160g Jasmine rice
- 60ml Sweet chili sauce
Contains: Soy • Wheat
You will need:
Basting brush
Medium pot
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
12 g
Saturated Fat
3 g
Sodium
1390 mg
Total Carb
93 g
Sugars
21 g
Protein
43 g
Fibre
2 g
Preparation
Marinate the chicken
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Pat the chicken dry; season with S&P.
- In a medium bowl, combine the chicken, soy sauce, ½ the lemongrass and ½ the chili sauce.
- Set aside to marinate.
Cook the rice
- Meanwhile, in a medium pot, heat a drizzle of oil on medium-high.
- Add the remaining lemongrass and sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat, add ½ the vinegar and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, remove the root ends of the bok choy; halve lengthwise (quarter if large). In a second medium bowl, toss with a drizzle of oil and S&P.
- Halve the cucumbers lengthwise; smash until slightly flattened. Cut into large chunks.
Grill the chicken & bok choy
- Remove the chicken* from the marinade, reserving the marinade.
- Add to the BBQ (or pan) and grill, brushing with the reserved marinade, 4 to 6 min. per side, until cooked through.
- Add the bok choy to the BBQ (or pan) and grill, 2 to 3 min. per side, until tender.
- Reserve the bok choy bowl.
Make the smashed cucumber salad
- In the same bowl, combine the cucumbers, remaining vinegar and chili sauce, and S&P.
Plate your dish
- Divide the rice, chicken and bok choy between your plates.
- Serve the smashed cucumber salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
