Teresa's Recipes
Com Ga Nuong (Grilled Lemongrass Chicken)
Com Ga Nuong is a beloved Vietnamese dish that brings the vibrant flavors of Southeast Asia to your table. This dish features juicy, marinated chicken thighs grilled to perfection, infused with the aromatic essence of lemongrass. Served over fluffy jasmine rice and garnished with refreshing cucumber, cilantro, and a zesty squeeze of lime, each bite is a delightful balance of sweet, savory, and tangy flavors. Traditionally enjoyed as a comforting family meal, this dish transports you to the bustling streets of Vietnam, where the scent of grilling meats wafts through the air, inviting you to indulge in its culinary delights.
Ingredients
- for serving Lime wedges
- for garnish Fresh cilantro
- 1, thinly sliced for garnish Cucumber
- 2 cups, uncooked Jasmine rice
- 2 tablespoons Vegetable oil
- 2 tablespoons Lime juice
- 1 tablespoon Honey
- 2 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 4 cloves, minced Garlic
- 2, finely chopped Lemongrass stalks
- 4, boneless and skinless Chicken thighs
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 15 minutes
- Calories: 420
- Fat: 18g
- Carbs: 40g
- Protein: 30g
- Sodium: 800mg
- Sugar: 5g
Instructions
- In a mixing bowl, combine the finely chopped lemongrass, minced garlic, fish sauce, soy sauce, honey, lime juice, and vegetable oil to create a fragrant marinade.
- Add the boneless chicken thighs to the marinade, ensuring they are well coated. Cover and let them marinate in the refrigerator for at least 1 hour, or overnight for enhanced flavor.
- While the chicken is marinating, rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions, typically using a 1:1.5 ratio of rice to water.
- Preheat your grill to medium-high heat. If using a grill pan, heat it over medium heat on the stovetop.
- Remove the chicken from the marinade and shake off any excess. Grill the chicken for 5-6 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is slightly charred.
- Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing it into thin strips.
- To serve, place a generous scoop of jasmine rice on each plate, top with the grilled lemongrass chicken, and garnish with sliced cucumber and fresh cilantro. Squeeze lime juice over the dish for an extra burst of flavor.
Tips
- For a spicier kick, add chopped red chili peppers to the marinade.
- This dish pairs beautifully with a side of pickled vegetables for added crunch and acidity.