Saigon Chicken Recipes

SAIGON CHICKEN

Saigon Chicken image

Originally from the Lemon Grass Restaurant's cookbook "The Best of Vietnamese & Thai Cooking". Have made a few changes. Use as a chicken marinade for the grill, or for oven roasted chicken and Cornish game hens.

Provided by Comedie

Categories Asian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 lime, juice of
1/2 lemon, juice of
2 shallots
6 garlic cloves
1/4 cup lemongrass
2 tablespoons fish sauce
3 tablespoons soy sauce
1 teaspoon black pepper
1 -2 teaspoon hot ground chili paste
1/4 cup honey
1/4 cup vegetable oil (peanut preferred)
4 lbs chicken parts, for bbq or 2 Cornish hens
to make marinade spicier add thai bird chile (or more)

Steps:

Mince marinade ingredients by hand or process in food processor.
Marinate chicken at least 2 hours, or overnight in the refrigerator.
If roasting entire chicken, can put an onion and a lemon inside chicken. Roast at 350 approximately 1 hour with occasional basting.
If barbecuing pieces, baste with marinade and cook until it is as you like. I tend to cook long over medium-low coals with mesquite chips.

Nutrition Facts : Calories 1194.2, Fat 82, SaturatedFat 21.3, Cholesterol 340.2, Sodium 1781.6, Carbohydrate 24.2, Fiber 0.4, Sugar 18.2, Protein 87

VIETNAMESE GRILLED LEMONGRASS CHICKEN

Vietnamese Grilled Lemongrass Chicken image

Chicken marinated with lemongrass and grilled. Garnish with rice paper, lettuce, cucumber, bean sprouts, mint, and ground peanut.

Provided by LUCHAPROV

Categories World Cuisine Recipes Asian Vietnamese

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons canola oil
2 tablespoons finely chopped lemongrass
1 tablespoon lemon juice
2 teaspoons soy sauce
2 teaspoons light brown sugar
2 teaspoons minced garlic
1 teaspoon fish sauce
1 ½ pounds chicken thighs, or more to taste, pounded to an even thickness

Steps:

Mix canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce together in a mixing bowl until the sugar is dissolved; add chicken and turn to coat in the marinade.
Marinate chicken in the refrigerator for 20 minutes to 1 hour.
Preheat grill for medium heat and lightly oil the grate.
Remove chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
Grill chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 308.2 calories, Carbohydrate 3.9 g, Cholesterol 105 mg, Fat 19 g, Fiber 0.1 g, Protein 29 g, SaturatedFat 3.8 g, Sodium 338.9 mg, Sugar 2.4 g

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