Grilled Lemongrass Chicken

This is one of my favourite easy meal-prep chicken recipes. It takes just a handful of ingredients, is quick to throw together and packs plenty of flavour from lemongrass, garlic, fish sauce, soy and a little honey.

I like using chicken Maryland leg fillets because they stay juicy in the air fryer and can handle the high-temperature finish that gives the outside those slightly charred, crispy edges.

For the best flavour, give it a few hours to marinate, but this is also one of those forgiving recipes that still works when you’re short on time. I’ve done it with just a 20-minute marinade and it still comes out tasty.

Cook a batch, cut it into bite-sized pieces and you’ve got an easy protein ready for rice bowls, noodles, salads or meal prep for the next few days.

Lemongrass Chicken

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Servings 3 people

Course Meal Prep

Cuisine Vietnamese

Ingredients

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Protein

• ▢ 500 g Chicken Maryland Leg Fillet I get mine from Aldi

Marinade

• ▢ 1 tbsp Mild Olive Oil
• ▢ 1 tbsp Spotted Gum Honey
• ▢ 1 tbsp Fish Sauce
• ▢ 1 tsp Light Soy
• ▢ 1 tbsp Lemongrass Paste
• ▢ 2 tsp Garlic Minced

Equipment

• ▢
  Airfryer

Method

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Marinate

1. Mix marinade together
2. Add Chicken
I air fry my chicken maryland in whole fillets as you can get some crisps at the end, then just cut cooked piece into bite sized pieces with a pair of strong kitchen scissors
3. Marinate in the fridge for 1-8hrs
If you are very short on time, I have done 20mins, you'll get a bit of flabour

Airfry

1. Place chicken smooth side up in baking tray lined with baking paper
2. 180 degrees for 8mins
3. Flip
4. 180 degrees for 8mins
5. Finish 230 degress for 5mins

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