If you’re looking for new grilling recipes this summer, you’ve come to the right place. Summer is such a great time of the year to hang out outside with family, friends, and food. What better activity could there be to bring all these things together with other than a cookout? If you’re tired of the same bland chicken, look no further. This grilled butterflied chicken with lemongrass sauce will have your mouth watering.
Butterflying is also known as spatchcocking, but butterflying sounds better. You can do this with any kind of thick meat, including steak. Essentially, butterflying will help you speed up the cooking process and help the meat cook more evenly so that you and your guests can fill your hungry stomachs. This recipe is from a pop-up restaurant in Minneapolis by a chef named Yia Vang.
The ingredients for this lemongrass sauce include thinly sliced scallions, lemongrass stalks, peeled and finely chopped ginger, finely chopped garlic cloves, vegetable oil, salt, and Aji-No-Moto umami seasoning. You will heat the oil in a small saucepan. Once the oil is hot, the scallions, lemongrass, ginger, and garlic will be stirred in. Mix in the seasonings after five minutes. The sauce can be made in advance for up to two days.
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For the chicken, you’ll start by roasting your nuts and seeds in a dry pan. This should take about three minutes. Once they cool, you’ll need to grind them into a powder spice mix. Next, you will take your butterflied chicken and rub the ground spices on each side of the chicken heavily. Chill uncovered for at least four hours and up to two days. When you are ready to grill the chicken, take it out of the refrigerator and let sit at room temperature for an hour. Once the chicken is grilled, let it sit for 15 minutes, slice, and serve with lemongrass sauce and rice.
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