Burmese Grilled Lemongrass Chicken with Coconut Rice

A Taste of Burma with Fragrant Lemongrass and Rich Coconut Rice

A delectable blend of Burmese spices and herbs, this dish features succulent grilled chicken marinated in lemongrass and spices, served on a bed of aromatic coconut rice.

1 h 45 min
4
Intermediate

Ingredients

For the Lemongrass Chicken

4 chicken thighs

bone-in, skin-on

3 stalks lemongrass

finely chopped

4 cloves garlic

minced

2 inches ginger

peeled and grated

2 tablespoons fish sauce

1 tablespoon soy sauce

1 tablespoon honey

1 tablespoon vegetable oil

1 teaspoon turmeric powder

1 teaspoon ground coriander

For the Coconut Rice

1 cup jasmine rice

1 1/4 cups coconut milk

1/4 cup water

1/2 teaspoon salt

For the Garnish

2 green onions

sliced

1 tablespoon fried shallots

For the Sauce

1/2 cup sweet chili sauce

2 tablespoons lime juice

1 tablespoon rice vinegar

Preparation

Marinating the Chicken

Prepare the marinade

Combine lemongrass, garlic, ginger, fish sauce, soy sauce, honey, vegetable oil, turmeric, and coriander in a bowl.

Use freshly chopped lemongrass to capture its full flavor essence.

Coat the chicken

Coat the chicken thighs thoroughly with the marinade.

Marinate

Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.

Ensure the chicken is marinated adequately for sufficient flavor infusion.

Preparing the Coconut Rice

Rinse the rice

Rinse the jasmine rice under cold water until the water runs clear.

Simmer coconut milk

Combine coconut milk, water, and salt in a saucepan; bring to a simmer.

Cook the rice

Add rinsed rice, stir, cover, and cook over low heat for 15-20 minutes.

Cooking Process

Grilling the Chicken

Preheat grill to medium-high and grill chicken for 6-7 minutes on each side until fully cooked.

Simmering the Rice

Allow the coconut rice to sit off heat for 5 minutes, then fluff with a fork.

Mixing the Sauce

In a small bowl, whisk together sweet chili sauce, lime juice, and rice vinegar.

Plating & Serving

Burmese Grilled Lemongrass Chicken with Coconut Rice

FaUtensils

Plating & Serving

Arrange a scoop of coconut rice on each plate, and place a grilled chicken thigh on top. Drizzle with prepared sauce and garnish generously.

Sauce Pairings

Sweet chili and lime dipping sauce

a zesty complement

Pickled vegetables

for a refreshing contrast

Garnishes & Accompaniments

Sliced green onionsCrispy fried shallots

Perfect Sides

Steamed bok choy

Cucumber salad