• 6servings
  • 159calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C
MineralsSelenium, Iodine, Fluorine, Potassium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoon(s) thick cilantro stems , chopped

  2. 3 tablespoon(s) fish sauce

  3. 2 tablespoon(s) lemongrass bulb , chopped

  4. 3 clove(s) garlic , smashed

  5. 1 teaspoon(s) lime zest

  6. 1 teaspoon(s) black pepper , freshly ground

  7. 2 tablespoon(s) fresh lime juice

  8. 6 small chicken drumsticks

  9. 1 split chicken breast , cut into 6 pieces

  10. Cilantro sprigs

  11. Lime wedges

  12. Fresh chiles , sliced

  13. Jasmine rice

  14. Thai sweet red chile sauce

  15. Cabbage-carrot slaw

Instructions Jump to Ingredients ↑

  1. Combine cilantro stems, fish sauce, lemongrass, garlic, lime zest, pepper, and lime juice in a food processor and pulse mixture to a paste.

  2. Place chicken pieces on an oiled broiler-pan rack and brush all over with seasoning paste. Let marinate at room temperature 20 minutes (or overnight in a sealed food-storage bag in refrigerator, turning the bag occasionally).

  3. Heat broiler. (If chicken marinated in refrigerator, bring to room temperature.) Broil chicken 8 inches from heat source about 24 minutes, turning pieces frequently, or until skin is crisp and chicken cooked through.

  4. Garnish with cilantro sprigs, lime wedges, and sliced fresh chiles; serve with jasmine rice, Thai sweet red chile sauce for dipping, and cabbage-carrot slaw, if desired.


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