Here’s another sweat-free dinner I whipped up last night — grilled lemon grass chicken and blanched organic siew bok choy. I love my oven, it’s better than an air-fryer (as it’s huge vs the air-fryer) and I can save so much time by replacing deep-frying and pan-frying with grilling in the oven. And my persnickety girls love anything that’s grilled and crispy.
Cheat tip: if you want to impress someone with some sculptured food to decorate your dishes, Â try chopping off the stem of the bok choy. Â The stem looks exactly like a sculptured rose — so pretty, so green and so therapeutic to the eyes! Â But remember to keep the baby that’s hidden in the middle of each bok choy – that’s the tastiest and most tender part of the veggie! Â I even fooled my foodie hubs as he thought that I sculptured the flower, ha ha ha!
The boneless chicken thighs were marinated with copious amounts of ground lemon grass powder, coriander seeds powder, garlic salt, pepper, soy sauce, turmeric powder and palm sugar syrup (gula melaka).  I stuff these ingredients underneath the chicken skin and let to rest in the fridge for at least 7 hours.  OCD me always wear  disposable plastic gloves when I need to rub / stuff these ingredients evenly onto every piece of chicken 😀
Cut some fresh lemon grass and stuff them neatly underneath the skin just before grilling in the oven.
Grill for 15 minutes on each side at 180C or until skin turns golden brown.
This grilled lemon grass chicken tastes like chicken sate and it’s way healthier than sate.  Sate (grilled on coals) is not a healthy choice as  burnt meat is carcinogenic (potential to cause cancer). So if you can, stay away from BBQ meats and if you have to indulge in them, trim off the burnt parts.
Happy trying! 🙂
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