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Nyonya Style Grilled Lemon Chicken Recipe
|Broiler fryer chicken||3 1⁄2 Ounce (1 Whole)|
|Lemongrass stalks/2 teaspoons freshly grated lemon peel||2 (Fresh)|
|Light coconut milk/Canned coconut milk||1⁄2 Cup (8 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Ground turmeric||1 Teaspoon|
|Finely minced gingerroot||1⁄2 Teaspoon (Fresh)|
|Garlic cloves||2 Large, finely minced|
|Indonesian soy sauce||1 Tablespoon|
|Red cayenne pepper||1⁄4 Teaspoon|
|Tamarind concentrate||1⁄2 Teaspoon, mixed with 2 tablespoons water / 2 tablespoons fresh lime / lemon juice|
|Water/Fresh lime / lemon juice||2 Tablespoon|
Serving size: Complete recipe
Calories 420 Calories from Fat 267
% Daily Value*
Total Fat 30 g45.5%
Saturated Fat 12 g60.1%
Trans Fat 0 g
Cholesterol 74.4 mg
Sodium 1913.6 mg79.7%
Total Carbohydrates 17 g5.8%
Dietary Fiber 2 g8.2%
Sugars 0.7 g
Protein 22 g43.9%
Vitamin A 13.3% Vitamin C 10.9%
Calcium 4.6% Iron 23.2%
*Based on a 2000 Calorie diet
Remove backbone by cutting through chicken ribs on either side of backbone from neck to tail.
Turn chicken over, breast up.
Break breastbone and flatten chicken by firmly striking breast with heel of hand or a heavy kitchen mallet.
If using lemongrass, remove tough outer stalks.
Smash inner stalks, thinly slice and mince finely.
In a large bowl, combine lemongrass or lemon peel and remaining ingredients.
Coat chicken with marinade mixture.
Place chicken in a shallow baking dish; pour on marinade.
Cover and refrigerate at least 4 hours or overnight.
Preheat charcoal grill 30 minutes.
Grill chicken, turning several times and basting often with marinade, over moderate heat 25 to 30 minutes or until juices run clear.