Ah, the summer rains in Ireland! Just when you thought the Emerald Isle couldn’t get any greener, nature decides to turn up the saturation knob with a refreshing shower. While others may grumble about the gloomy weather, I embrace it wholeheartedly, for it brings with it an opportunity to indulge in my all-time favourite dish: grilled lemongrass chicken with sticky coconut rice and a tantalizing sweet chili dressing.
Picture this: a misty landscape dotted with charming cottages and rolling hills, as raindrops dance on windowsills and the scent of petrichor fills the air. It’s the perfect setting for a culinary adventure that promises warmth, comfort, and a burst of flavour to brighten even the dreariest of days.
Now, you might be wondering how a plate of grilled lemongrass chicken and coconut rice fits into this rainy picture. Allow me to share a little secret—my trusty companion, lemongrass, in the kitchen, holds the power to transform any grey day into a vibrant feast for the senses. This fragrant lemongrass marinade infused with zesty lime and aromatic spices is like a ray of sunshine piercing through the clouds.
But let’s rewind a bit. You see, growing up in Ireland, I developed a unique relationship with rain. It was a constant companion, a symphony of pitter-patter on the roof, and an invitation to embrace the cozy comforts of home. And what better way to enliven those drizzly afternoons than with a plateful of succulent grilled lemongrass chicken?
As the raindrops fall outside, I fire up my grill, infusing the air with the irresistible sizzle of marinated chicken searing to perfection. The smoky aroma mingled with lemongrass and lime tickles my senses, teasing me with the promise of an extraordinary culinary experience.
And when that tender chicken, adorned with charred grill marks, meets the sticky coconut rice, it’s a match made in foodie heaven. The creamy richness of coconut melds harmoniously with the fragrant lemongrass, while the sweet chili dressing adds just the right amount of heat to make your taste buds dance.
But that’s not all.
In the rest of this blog post, I will take you on a gastronomic journey through the flavours and textures of this delightful dish. From the marination process to grilling tips and a step-by-step guide on creating the perfect sticky coconut rice, we’ll leave no stone unturned. Oh, and let’s not forget the secret ingredient that adds an unexpected twist to the sweet chili dressing!
So, grab your umbrellas and let’s embrace the Irish summer rains together, one mouthwatering bite at a time. Trust me, after reading this blog post, you’ll find yourself eagerly awaiting the next downpour, just to have an excuse to savour this incredible dish.
Stay tuned for the full recipe that will transport you to a world of flavour and warmth.
Rain or shine, deliciousness awaits!
What You Need:
For the Lemongrass Chicken:
4 chicken breasts, boneless and skinless
4 stalks of lemongrass, white parts only, finely minced
4 spring onions
4 cloves of garlic, minced
2 tablespoons light soy sauce
1 dessert spoon dark soy sauce
2 tablespoons oyster sauce
1 tablespoon honey
1 tablespoon coconut oil
For the Sticky Coconut Rice:
1 cup jasmine rice
1 cup coconut milk
1 cup water
1/2 teaspoon salt
For the Sweet Chilli Dressing:
2 tablespoons sweet chilli sauce
1 tablespoon lime juice
1 teaspoon fish sauce
1 teaspoon honey
Lets get Cooking:
Marinate the chicken:
In a mixing bowl, combine the minced lemongrass, minced garlic, fish sauce, soy sauce, honey, and vegetable oil.
Add the chicken breasts to the bowl and mix well, ensuring each piece is coated with the marinade.
Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 1 hour or overnight for maximum flavour.
Prepare the Sticky Coconut Rice:
Rinse the jasmine rice until the water runs clear.
In a saucepan, combine the rinsed rice, coconut milk, water, and salt.
Bring the mixture to a boil over medium heat, then reduce the heat to low, cover the saucepan, and let it simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed.
Once cooked, remove from heat and let it sit covered for an additional 5 minutes to allow the rice to steam and become sticky.
Make the Sweet Chilli Dressing:
In a small bowl, whisk together the sweet chilli sauce, lime juice, fish sauce, and honey until well combined.
Set aside for later use.
Grill the Lemongrass Chicken:
Preheat your grill to medium-high heat.
Remove the chicken breasts from the marinade, allowing any excess marinade to drip off.
Place the chicken on the preheated grill and cook for about 6-8 minutes per side or until the internal temperature reaches 165°F (74°C).
Remove the chicken from the grill and let it rest for a few minutes before slicing.
Serve:
Slice the grilled lemongrass chicken into thin strips.
Serve the sticky coconut rice alongside the chicken.
Drizzle the sweet chilli dressing over the chicken and rice.
Garnish with fresh herbs like cilantro or Thai basil, and sliced red chillies for an extra kick.
Enjoy!
Additional Tips:
If you prefer a spicier dressing, add a pinch finely chopped fresh chillies to the sweet chilli dressing.
To enhance the flavour of the coconut rice, you can toast the jasmine rice in a dry pan for a few minutes before rinsing and cooking it with the coconut milk and water.
Feel free to customize the dish by adding some grilled vegetables or serving it with a side of fresh salad.
Let me know how you get on
The Saucy Hen 