vietnamese grilled chicken with ginger lime noodle salad
Vietnamese grilled chicken is a great change to the usual suspects when grilling chicken. Leaving the skin on the chicken adds that extra kick of flavour.
Servings: 4
Calories: 1084kcal
Ingredients
- 1 4 lb chicken or 4 lbs chicken parts
Marinade
- 2 large shallots finely diced
- 2 stalks lemongrass finely diced
- 3 cloves garlic crushed
- 2 Tbsp fish sauce
- 1 Tbsp soy sauce
- 1 tsp sambal oelek - red chili paste
- 1/2 tsp coarsely ground black pepper
- Juice of 1/2 lemon
- 1/2 cup vegetable oil
Ginger lime dipping sauce
- 2 Tbsp ginger very finely diced
- 2 cloves garlic very finely diced
- 1/2 green chili seeded and diced
- 1 tsp sambal oelek
- 1/4 cup fish sauce
- 1/4 cup water
- juice of one lime
- 4 Tbsp sugar
Ginger lime noodles
- 8 oz broad rice noodles
- 2 green onions thinly sliced
- 1/4 red pepper diced
- 1-2 green chilies thinly sliced
- 1 handful cilantro torn
- 1 handful mint torn
- chopped peanuts
- 3 Tbsp vegetable oil
- 1/3 cup ginger lime dipping sauce
Instructions
Marinate the chicken
- Joint the chicken. Quarter the chicken, removing the back. Separate the thighs from the drumsticks. Remove the wings from the breasts. Cut each breast into 3 roughly equal pieces. You should have 12 pieces of chicken.
- Combine the marinade ingredients. In a large bowl, toss the chicken in the marinade. Marinate for no more than 2 hours. Lemon is an acid. It "cooks" the chicken and can result in a mushy texture.
Make the dipping sauce
- Chop the ginger, green chili and garlic as finely as you can. If you have a morter and pestle, grind them together.
- Add the remaining dipping sauce ingredients and stir thoroughly to dissolve the sugar. Let stand about 1 hour before using.
Grill the chicken
- Remove the chicken from marinade.
- If using a gas grill, set it up for high indirect heat. Place a drip pan under the grill on the cool side. Grill the chicken over the dripping pan for about 25 minutes. Move the chicken over high heat briefly to add grill marks if desired.
- If using a charcoal grill, bank the charcoal on both sides and place a drip pan in the middle. Grill the chicken over the drip pan for about 25 minutes. Move it over the charcoal carefully to add grill marks.
The noodles
- Soak the noodles in hot water for 40-45 minutes to soften. Do not boil them. Please.
- Heat the oil in a wok or large pan. Add the noodles and stir fry until they soften. Remove the pan from heat. Add 1/3 cup ginger lime dipping sauce. Stir briefly and add the green onion, red pepper and green chili.
- Alternately you can serve this with a cool noodle salad. You need to cook the noodles first. A soak won't quite do it. Then toss the noodles with the green onion and the peppers. Drizzle with the dipping sauce and a bit of the herbs and peanuts. Works great either way. Mix it up. It will be fine.
To serve
- Spread the noodle mixture on a plate. Sprinkle with cilantro, mint and peanuts - or whatever you feel like. Top with the grilled chicken and drizzle the ginger lime sauce overtop. Serve additional dipping sauce on the side.
Notes
The dipping sauce will keep in the fridge for a week or two.
Nutrition
Serving: 4servings | Calories: 1084kcal | Carbohydrates: 67g | Protein: 45g | Fat: 70g | Saturated Fat: 39g | Cholesterol: 163mg | Sodium: 2477mg | Potassium: 621mg | Fiber: 2g | Sugar: 15g | Vitamin A: 710IU | Vitamin C: 20.7mg | Calcium: 60mg | Iron: 3.1mg