Grilled Lemongrass Chicken with Red Quinoa and Vegetables

Grilled Lemongrass Chicken with Red Quinoa and Vegetables
Photo by Yunhee Kim

Ingredients

  • 1 teaspoon freshly ground black pepper
  • 17 teaspoons canola oil
  • 1 red bell pepper
  • 1 ½ cups chicken broth (or stock)
  • 1 pound fresh sugar snap peas
  • ¾ cup red quinoa
  • 1 piece ginger
  • + 10 more ingredients
    • 1 teaspoon ground coriander
    • 2 stalks fresh lemongrass
    • Vegetable oil cooking spray
    • 4 boneless, skinless organic chicken breasts
    • 3 medium shallots
    • ¼ cup fresh lime juice
    • 2 tablespoons fresh mint
    • 2 tablespoons light brown sugar
    • 1 tablespoon tamari (or soy sauce)
    • 1 ½ teaspoons sea salt, plus more to taste

Marinade: Puree shallots, lemongrass, ginger, 1/4 cup oil, lime juice, tamari, sugar, sea salt, pepper, and coriander in a blender until smooth. Place chicken in a baking dish and spoon on marinade, rubbing it on all sides. Cover; chill 1/2 to 2 hours. Heat 2 teaspoons oil in a medium saucepan ov...

View full recipe at Epicurious

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