Vietnamese Grilled Chicken with Kaffir Lime

• porcje: 2 servings
• czas aktywny: 10 minutes
• całkowity czas: 30 minutes

Składniki

¾ pound chicken thighs

½ teaspoon crushed red pepper

2 kaffir lime leaves

1 Tablespoon fish sauce

1 Tablespoon lemon juice

2 teaspoons brown sugar

1 teaspoon ground turmeric

¼ teaspoon black pepper

1 Tablespoon cooking oil

Lemon wedges

Wskazówki

Butterfly (cut horizontally) each chicken thigh, thus reducing it to half its thickness.

Chop the kaffir lime leaves into small (⅛" x ¼") pieces after removing the stem and spine.

Mix chopped kaffir lime leaves, fish sauce, lemon juice, brown sugar, and spices in a bowl.

Add the chicken, mixing until the chicken is fully coated.

Place the marinating chicken in the refrigerator for ten minutes.

Heat a pan or barbecue grill to medium-high and add the cooking oil.

Cook the chicken on both sides until browned and done, approximately 5 minutes per side.

Serve with lemon wedges.

Wartości Odżywcze

• Wielkość Porcji: 4.5 ounces
• Kalorie: 290
• Tłuszcz Całkowity: 11.2 g
• Tłuszcz Nasycony: 1.1 g
• Cholesterol: 109 mg
• Sód: 1146 mg
• Węglowodany Całkowite: 8.4 g
• Błonnik Pokarmowy: 0.4 g
• Cukry Całkowite: 3.5 g
• Białko: 37.1 g