Cơm Gà Nướng Mật Ong with Lemongrass and Chili
85% chuẩn vị · Vietnamese
A flavorful twist on the classic, incorporating aromatic lemongrass and a hint of chili for a more complex taste profile.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Chicken thighs4
- Honey3 tbsp
- Soy sauce2 tbsp
- Fish sauce1 tbsp
- Lemongrass, finely chopped2 stalks
- Garlic, minced3 cloves
- Red chili, finely chopped (optional)1/2
- Jasmine rice2 cups
- Water3 cups
- Turmeric powder (optional, for rice color)1/4 tsp
- Saltto taste
- Black pepperto taste
- Fresh mint leavesfor garnish
- Sliced red chilifor garnish
Các bước
- 1
Prepare the marinade: In a bowl, combine honey, soy sauce, fish sauce, finely chopped lemongrass, minced garlic, and chopped red chili (if using).
- 2
Add chicken thighs to the marinade, ensuring they are well coated. Marinate for at least 1 hour in the refrigerator.
- 3
Cook the jasmine rice. For added color and flavor, you can add turmeric powder to the rice and water mixture before cooking.
- 4
Preheat your grill or oven broiler to medium-high heat.
- 5
Grill or broil the marinated chicken thighs for about 6-8 minutes per side, basting with remaining marinade during the last few minutes, until cooked through and caramelized.
- 6
Let the chicken rest for a few minutes before slicing.
- 7
Serve the lemongrass and chili honey grilled chicken over the cooked rice. Garnish with fresh mint leaves and sliced red chili.
