Summer Recipes
LEMONGRASS CHICKEN
Author: Sam Hu | Ahead of Thyme Total Time: 1 hour 25 minutes Yield: 3-4 servings Diet: Gluten Free
Pan-fried Lemongrass Chicken is a healthy, flavorful, and gluten-free dinner that is quick and easy to prep and cook in less than 25 minutes! This Vietnamese chicken is perfect for busy weeknights when you need something delicious on the table fast. But when you have a recipe this good, you will want to make it over and over again— any night of the week.
INGREDIENTS:
• 5 pieces of chicken thighs, boneless
• 2 stalks lemongrass, finely chopped( approximately 1 cup)
• 5 cloves of garlic
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1 teaspoon ground black pepper
• ½ teaspoon cayenne pepper( optional)
• 1 tablespoon vegetable oil
• cilantro, chopped( optional, for garnish)
INSTRUCTIONS In a ziploc bag, combine chicken, chopped lemongrass, garlic, soy sauce, sesame oil, sugar, pepper, and cayenne pepper, if using.( Note: To make things easy, I chopped up the lemongrass in a food processor). Seal and shake ziploc bag to evenly disperse marinade with the chicken. Place in refrigerator for at least 1 hour, but preferably for 2 hours.
TO PAN-FRY LEMONGRASS CHICKEN:
In a large skillet, heat vegetable oil over medium heat. Place chicken on the skillet and cook for 7 minutes per side, or until each side is nicely browned and the internal temperature of the thighs is 165˚F( 75˚C) as read on a meat thermometer.
Slice into strips and serve over a bowl of Steamed Rice and sprinkle some sesame seeds on top, if desired. Garnish with chopped cilantro.
TO GRILL LEMONGRASS CHICKEN: Preheat the grill to medium-high heat and grill for about 6-7 minutes per side, or until the internal temperature in the thickest part of the chicken reads 165 F as read on a meat thermometer.
TANDOORI CHICKEN SKEWERS
Author: Sam Hu | Ahead of Thyme Total Time: 1 hour 30 minutes Yield: 6 skewers Diet: Gluten Free
FOR THE SHRIMP:
• 2 pounds boneless and skinless chicken breasts or thighs, cut into 1-inch thick cubes
• 1 tablespoon garlic, minced
• ½ tablespoon ginger, freshly grated
• 1 teaspoon paprika
• 1 teaspoon curry powder or garam masala
• ½ teaspoon ground cumin
• ¼ teaspoon turmeric
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 cup plain yogurt
• 2 tablespoons tomato paste
• 2 tablespoons vegetable oil
FOR THE YOGURT SAUCE:
• ¼ cup plain yogurt
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• ½ teaspoon garlic, minced
• 1 teaspoon fresh dill, finely chopped
• ¼ teaspoon salt( or to taste)
• ¼ teaspoon ground black pepper( or to taste)
MARINATE THE CHICKEN: Cut the chicken breasts into 1-inch thick pieces and set aside in a large mixing bowl or Ziploc bag. Add garlic, ginger, paprika, curry powder, cumin, salt, and pepper.
Rub the seasoning all over the chicken to coat it evenly. Stir in yogurt, tomato paste and oil. Toss well until evenly coated. Cover the bowl with plastic cling wrap and refrigerate for at least 1 hour( or overnight for the best results).
GRILL THE CHICKEN: Preheat grill over medium high to 450F, about 6-8 minutes. Thread 6-8 marinated cubed chicken breasts onto each skewer. I used bamboo skewers.
Place the skewers evenly apart on the grill and grill for 5-7 minutes on each side until the edges are nicely charred. The internal temperature for the chicken should reach 165 F as read on a meat thermometer. Do not overlap the skewers at any time to ensure even cooking.
MAKE THE YOGURT SAUCE: Make the yogurt sauce by whisking together yogurt, oil, lemon juice, garlic, dill, salt, and pepper in a small mixing bowl until smooth. Refrigerate the sauce until ready to use.
Serve warm with a drizzle of yogurt sauce on top or on the side for dipping.
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