Lemongrass can be tricky to cut. Most grocery stores sell lemongrass cut down to the stalk, but fresh, uncut lemongrass is always preferable. Click the link for an easy step-by-step guide from Food and Wine .
Once you get your lemongrass skills down, you can get to prepping this delicious marinade that will produce a very juicy and delicious dish for your dinner table. I’m a big believer that chicken should always be marinated before meeting any grill pan. Make sure you make time to marinate for at least 3 hours. I promise, you’ll love the results.
Makes about 3 servings
|1 lb Chicken Breast with skin (2-3 pieces)|
|1/4 extra virgin olive oil (set another 2 tbsp to the side for cooking)|
|1/4 cup fresh-squeezed orange juice|
|1/4 cup fresh-squeezed lime juice|
|1/8 cup brown sugar|
|2 garlic cloves, minced|
|lemongrass stalk, coarsely chopped|
|1/2 tsp red pepper flakes|
|2 tbsp Kosher salt|
|1 tsp black pepper|
PREP and MARINATE:
In a small bowl, whisk orange juice, lime juice, sugar, garlic, lemongrass, and red pepper flakes. Set marinade to the side.
Place chicken breasts on a flat work surface. Season both sides of each chicken breast with salt and pepper.
Place chicken in a gallon resealable bag. Pour in marinade. Seal bag, making sure that as much air is removed as possible.
Move bag around to ensure that marinade covers chicken entirely.
Place in refrigerator for at least 3 hours to overnight.
Remove chicken from the resealable bag and place on a flat, dry surface. Set remaining marinade to the side.
Pat chicken dry and let sit out 15 minutes prior to cooking.
Warm large skillet at medium heat, then add in oil.
Increase heat to medium-high heat, then add cutlets to pan. Cook each side for 2 minutes (Do not crowd the pan. You may need to cook in 2 batches depending on skillet size)
Lower heat to medium heat. Add in remaining marinade. Cook each side for an additional 4-6 minutes, depending on thickness
Baste chicken with pan drippings every 90 seconds for remaining cook time