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Grilled Lemongrass Chicken & Asian Slaw

Delishar
Serves 4-5
Print Recipe

Ingredients
  

Asian Slaw

  • 1/2 cup shredded carrot
  • 1/2 cucumber cut into matchsticks
  • 3 cups shredded napa cabbage
  • 2 tbsp chopped fresh mint
  • 2 tbsp chopped fresh basil
  • 1/2 tbsp freshly grated ginger
  • 3 tbsp rice wine vinegar
  • 1 tbsp fish sauce
  • 1/2 tbsp sugar
  • Salt & black pepper to taste

Grilled Lemongrass Chicken

  • 5 boneless chicken thighs I removed the skin
  • 2 garlic finely minced
  • 3 lemongrass ends and woody parts removed, minced
  • 1-2 shallots minced
  • 3 tablespoon parsley finely chopped
  • 1 tbsp sugar
  • 1 tbsp honey
  • 1-1/2 tbsp dark soy sauce
  • 1-1/2 tbsp fish sauce
  • 1 or half chilli padi seeded finely chopped (optional) I added in later while making the sauce so the kids' chicken isn't spicy
  • Black pepper to taste
  • Oil to grease pan

To Serve

  • Wild rocket salad
  • Herb and cheese waffles
  • Grilled Lemongrass Chicken
  • Asian Slaw
  • Prepared sauce

Instructions
 

Asian Slaw

  • Toss all the ingredients together and let it sit in the chiller for at least 30 mins.

Grilled Lemongrass Chicken

  • Add all the ingredients except oil into a large ziplock bag.
  • Toss well to make sure ingredients are evenly spread out and coats chicken nicely.
  • Leave in chiller to marinate for at least 30 mins to overnight.
  • Take chicken out 5-10 mins before grilling.
  • Lightly grease pan and turn heat up to med high.
  • Grill chicken for 6-8 mins or until cooked through, flipping occasionally.
  • While the chicken cooks, pour remaining marinate into a heavy bottom pan.
  • Add 1/4 cup water and bring to boil.
  • Lower heat and allow to reduce, stirring occasionally until sauce thickens.

To Serve

  • Build your waffle burger with waffle, slaw, chicken brushed with some sauce, wild rocket, and top with waffle.