Vietnamese Paleo Grilled Lemongrass Chicken with Spicy Mango Salsa
This Paleo Vietnamese-inspired Grilled Lemongrass Chicken with Spicy Mango Salsa recipe combines the aromatic flavors of lemongrass with the zesty freshness of mango salsa, creating a delicious and satisfying meal. Ideal for those on a Paleo diet or looking to add some international flair to their dinner menu.
Allergens
Fish, Soy (from fish sauce)
Ingredients
- 4 bone
- in, skin
- on chicken breasts
- 4 stalks lemongrass, bruised and chopped
- 1 tbsp fish sauce
- 2 tsp minced garlic
- 1 tsp ground black pepper
- 1/2 cup fresh cilantro, finely chopped
- 2 ripe mangoes, diced
- 1 red bell pepper, finely chopped
- 1 small red onion, thinly sliced
- 1 jalapeno pepper, seeded and minced
- Juice of 2 limes
- 2 tbsp olive oil
- Salt, to taste
Instructions
- In a large resealable plastic bag or bowl, combine the lemongrass, fish sauce, garlic, black pepper, and salt.
- Add the chicken breasts, ensuring they are fully coated in the marinade. Refrigerate for at least 30 minutes to allow flavors to meld.
- Preheat grill or grill pan over medium high heat. Remove chicken from marinade and discard marinade. Grill chicken, skin side down first, until fully cooked and browned on both sides.
- While the chicken is cooking, prepare the mango salsa by combining the diced mangoes, red bell pepper, red onion, jalapeno, lime juice, and olive oil in a bowl. Season with salt to taste.
- Serve the grilled lemongrass chicken alongside the mango salsa, garnished with fresh cilantro.
Chef’s Insight
Be sure to marinate the chicken long enough for the flavors to infuse, but not too long, or the texture may become mushy.
Notes
For a more authentic Vietnamese flavor, consider using palm sugar instead of regular sugar in the mango salsa.