Recipe of the Week—Lemongrass Chicken with Honey Dipping Sauce
- ⅓ cup water
- 1½ tsp sugar
- 2 tsp honey
- ¼ tsp crushed red pepper
- 1 Tbsp white vinegar
- 1 Tbsp Asian fish sauce
- freshly ground black pepper
- 2 large stalks fresh lemongrass cut into 1-inch pieces
- 1 cup chopped cilantro
- 4 large shallots coarsely chopped
- ½ cup vegetable oil
- 4 boneless skinless chicken breasts
- 1 cup small mint leaves
- lime wedges for serving
Combine water, sugar, and honey in small saucepan. Cook over medium heat, stirring, until sugar is dissolved, about 1 minute. Pour mixture into heatproof bowl. Add crushed red pepper. Cool to room temperature. Add vinegar and fish sauce. Season with salt and black pepper. Set aside. Bruise lemongrass using chef’s knife or rolling pin. Transfer to large, shallow dish. Add cilantro, shallots, and vegetable oil. Mix well. Add chicken. Coat thoroughly with marinade. Cover. Refrigerate overnight. Bring to room temperature before grilling. Light grill or preheat grill pan. Scrape marinade off chicken. Grill, over medium heat, until chicken is golden brown, about 5 minutes. Turn and cook until golden brown, or until internal temperature reaches 165°F. Place chicken on cutting board. Slice chicken crosswise, ⅓-inch thick. Place on 4 serving plates. Sprinkle with mint leaves. Serve with lime wedges. Pass dipping sauce at table. Serves 4.
Serving Suggestion—Serve with rice.
Chef’s Note: Dipping sauce can be made ahead and refrigerated for up to 2 days. Bring to room temperature before serving.
Wine Recommendation: Tassel Ridge Iowa Candleglow ® White This recipe for Lemon Grass Chicken has some spice and some fairly light flavors, so a dry white wine will complement this recipe nicely. My choice is Tassel Ridge Iowa Candleglow ® White. A dry white, it has pineapple, pear, melon, and apricot notes on the nose and palate and a finish that hints of green apple. Made from La Crescent, Brianna, and Edelweiss grapes grown in our Mahaska County, Iowa, vineyards, Iowa Candleglow White is best served chilled.— Bob Wersen, Owner, Tassel Ridge Winery