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Marinade: Grilled Chicken With Lemongrass & Chilli

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.9302
Energy (kCal)53.0438
Carbohydrates (g)11.6716
Total fats (g)0.0372
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine all ingredients in a large bowl. | 2. To prepare the chicken, cut it 7 cm by 7 cms and cut several small incisions across the chicken to soak up the marinade. | 3. Combine marinade and meat (or vegetables) then toss. | 4. You can either place it in a zip lock bag or just use a bowl with cling wrap. | 5. Refrigerate for about 2 hours, turning occasionally. (I marinated mine overnight). | 6. Remove meat from the marinade and grill until cooked and brown. Discard leftover marinade (if there are any of the ingredients left on the meat or vegetables as it may taste bitter if you decide to leave them on). | 7. Traditionally it's grilled on an outdoor grill so that the coals are white-hot but I used our barbeque. | 8. Serve on a bed of lettuce with Vietnamese fish sauce to dip. Side dish of rice or salad. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lemongrass 1/4 cup - - - -
    lemon zest 6 slices - - - -
    garlic clove 3 minced crushed - - - -
    shallot 2 -3 minced 0.0 0.0 0.0 0.0
    red chilies 2 minced - - - -
    brown sugar 2 teaspoons 22.8 5.8854 0.0072 0.0
    fish sauce 3 tablespoons 18.9 1.9656 2.7324 0.0054
    lime juice 3 tablespoons squeezed 11.3438 3.8206 0.1906 0.0318
    tabasco sauce 2 teaspoons - - - -
    1 1 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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