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.
Keyword: grilled chicken, vietnamese chicken
Author: romain | glebekitchen
14 lbchicken or 4 lbs chicken parts
2large shallotsfinely diced
2stalks lemongrassfinely diced
1tspsambal oelek - red chili paste
1/2tspcoarsely ground black pepper
Juice of 1/2 lemon
Ginger lime dipping sauce
2Tbspgingervery finely diced
2clovesgarlicvery finely diced
1/2green chiliseeded and diced
juice of one lime
Ginger lime noodles
8ozbroad rice noodles
2green onionsthinly sliced
1-2green chiliesthinly sliced
1/3cupginger lime dipping sauce
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.
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.
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.
The dipping sauce will keep in the fridge for a week or two.