Pounded Lemongrass Chicken
Recipe GLPRb33ee42b1acbd1
Tender, pounded chicken breasts infused with a vibrant lemongrass marinade blending aromatic shallot, garlic, fresh lime juice, and a touch of fish sauce and red pepper heat. Pan-seared to golden perfection, this Southeast Asian–inspired main delivers bright, complex flavors in just minutes.
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Ingredients
4 lemongrass stalks, tough outer layers removed, chopped
1 medium shallot, chopped
2 garlic cloves, chopped
¼ cup fresh lime juice
2 teaspoons fish sauce
2 teaspoons light brown sugar
½ teaspoon crushed red pepper flakes
4 boneless, skinless chicken breasts (6 ounces each), pounded to ½-inch thickness
Kosher salt and freshly ground black pepper, to taste
2 tablespoons vegetable oil
Lime wedges, for serving
Directions
Add the chopped lemongrass, shallot, garlic, lime juice, fish sauce, brown sugar, and red pepper flakes to a food processor. Pulse until the mixture reaches a fine, paste-like consistency.
Pat the chicken breasts dry and season both sides generously with kosher salt and freshly ground black pepper.
Place the seasoned chicken breasts in a resealable plastic bag and pour in the lemongrass paste. Seal the bag and gently massage to coat all surfaces evenly with the marinade.
Refrigerate the chicken for at least 30 minutes, or up to 2 days, allowing the flavors to infuse thoroughly.
Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
Remove the chicken from the marinade, allowing excess paste to drip back into the bag, then place in the hot skillet. Cook for 6–8 minutes until the surface is golden brown and caramelized.
Flip the chicken and cook for an additional 2 minutes until the internal temperature reaches 165°F when measured with a meat thermometer at the thickest part.
Transfer the cooked chicken to a serving plate and serve hot with lime wedges on the side for squeezing over as desired.
