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Vietnamese Grilled Chicken And Rice Recipe

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Grilled Vietnamese Chicken Recipe Chicken recipes, Marinated chicken recipes, Vegetarian
Grilled Vietnamese Chicken Recipe Chicken recipes, Marinated chicken recipes, Vegetarian from www.pinterest.com

Description

Vietnamese grilled chicken and rice recipe is a flavorful and healthy meal that can be easily prepared at home. This dish is a classic Vietnamese dish that features juicy and succulent grilled chicken served with fragrant rice. The chicken is marinated in a mixture of garlic, lemongrass, fish sauce, and sugar that infuses the chicken with a savory and sweet flavor. The rice is cooked with pandan leaves, which gives it a delicious aroma and a slightly nutty taste. This dish is perfect for a quick and easy dinner or a weekend barbecue.

Prep Time

The prep time for this dish is about 20 minutes.

Cook Time

The cook time for this dish is about 30 minutes.

Ingredients

For the chicken:
  • 4 boneless, skinless chicken breasts
  • 4 cloves garlic, minced
  • 1 stalk lemongrass, minced
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil
For the rice:
  • 2 cups jasmine rice
  • 3 cups water
  • 2 pandan leaves
  • 1 teaspoon salt

Equipment

  • Grill or grill pan
  • Large mixing bowl
  • Medium pot with lid
  • Strainer

Method

1. In a large mixing bowl, combine the garlic, lemongrass, fish sauce, sugar, black pepper, and vegetable oil. Mix well. 2. Add the chicken to the bowl and mix until the chicken is fully coated with the marinade. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 1 hour, or overnight. 3. While the chicken is marinating, rinse the rice in a strainer under cold water until the water runs clear. Drain the rice. 4. In a medium pot, bring the water, pandan leaves, and salt to a boil. 5. Add the rice to the pot and stir well. Cover the pot with a tight-fitting lid and reduce the heat to low. Cook the rice for 18-20 minutes, or until all the water has been absorbed. 6. After the chicken has finished marinating, preheat the grill or grill pan to medium-high heat. 7. Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until the chicken is fully cooked. 8. Let the chicken rest for 5 minutes before slicing. 9. Remove the pandan leaves from the rice and fluff the rice with a fork. 10. Serve the grilled chicken with the fragrant rice.

Notes

This dish can be served with a side of fresh vegetables, such as cucumber or lettuce, and a dipping sauce made from fish sauce, lime juice, sugar, and chili.

Nutrition Info

This dish serves 4 people and contains approximately:
  • Calories: 515
  • Protein: 36g
  • Carbohydrates: 60g
  • Fat: 12g
  • Fiber: 1g

Recipe Tips

  • If you don't have pandan leaves, you can use a small piece of ginger or a pinch of turmeric for flavor and color.
  • Make sure to let the chicken rest before slicing to ensure that the juices distribute evenly throughout the meat.
  • You can also grill the chicken on a skewer for a fun and easy presentation.
  • If you're using a grill pan, make sure to preheat it before adding the chicken to ensure that it gets a nice sear.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy this delicious and flavorful Vietnamese grilled chicken and rice recipe!


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