Grilled Lemongrass Chicken with Red Quinoa and Vegetables
Grilled Lemongrass Chicken with Red Quinoa and Vegetables is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Marinade: Puree shallots, lemongrass, ginger, 1/4 cup oil, lime juice, tamari, sugar, sea salt, pepper, and coriander in a blender until smooth.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMarinade: Puree shallots, lemongrass, ginger, 1/4 cup oil, lime juice, tamari, sugar, sea salt, pepper, and coriander in a blender until smooth.
Place chicken in a baking dish and spoon on marinade, rubbing it on all sides.
Cover; chill 1/2 to 2 hours.
Heat 2 teaspoons oil in a medium saucepan over medium-high heat.
Cook quinoa until toasted, 3 to 4 minutes.
Add broth; bring to a boil.
Cover, reduce heat to medium-low and simmer until quinoa absorbs liquid, about 20 minutes.
Turn off heat; let sit, covered, until ready to serve.
Heat a grill pan or skillet over high heat; coat with cooking spray.
Cook chicken, turning once, for 4 minutes.
Reduce heat to medium.
Cook, turning once, until a meat thermometer reads 165 degrees, 10 to 12 minutes.
Remove chicken; let rest two minutes.
Slice each breast on the diagonal into 1/2-inch pieces.
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat.
Cook sugar peas and peppers until crisp-tender, about 3 minutes.
Season with salt and pepper.
Turn off heat.
Add mint and toss.
Divide quinoa among 4 plates.
Top each with 1 sliced chicken breast and 1/4 of the vegetables.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.