Grilled Chicken with Lemon Leaves (Ga Nuong La Chanh) Print E-mail

This is one of my favorite Highway 4 dishes, although the recipe is adapted from a Sofitel Metropole recipe. The lemon leaves impart a wonderful light citrus scent to the chicken.

Ingredients:

200g
 chicken (if using dark meat, deboned, with some fat left on)
1Tbsp
 shallots, minced lemon leaves, a pile, 10 leaves julienned finely
3Tbsp
 fish sauce
1Tbsp
 tumeric powder
2Tbsp
 lime juice
1-2Tbsp
 cooking oil pepper

Preparation
Cut into roughly one inch cubes. Marinate the chicken meat with fish sauce, tumeric, salt, pepper, shallots, julienned lemon leaf and some cooking oil to coat (if using breast meat). Keep refrigerated for 2 hours or longer.

Roll 1-2 cubes of chicken into a lemon leaf and secure with a toothpick or string several into a bamboo skewer. If the leaves are small use more than one piece to wrap the chicken.

Grill over charcoal fire until meat is done. Remove from skewers and serve with Classic Nuoc Mam Cham dipping sauce (recipe above), but with some minced lemon leaf added.