Grilled Chicken with Lemongrass & Cilantro (phase 1-4) serves 4
4 boneless skinless chicken breasts
2 stalks lemongrass, white part only, cut into 1-inch pieces, pounded and bruised
1 cup packed chopped cilantro
4 large shallots, coarsely chopped
4 tbsp each vinegar and olive oil
Sweet Dipping Sauce:
3 tbsp water
3 tsp Walden Farms pancake syrup
1/4 tsp crushed red pepper
1 tbsp white vinegar
1 tbsp Braggs liquid aminoes
Sea salt and freshly ground black pepper to taste
1 cup small mint leaves for garnishing
1 lime, sliced for garnishing
Combine the ingredients for the Marinade in a shallow dish. Transfer the chicken into the dish and coat well with the Marinade. Cover the dish and marinate overnight.
Prepare the Sweet Dipping Sauce by combining water, and pancake syrup in a small bowl and add the crushed red pepper and mix well. Then add the white vinegar and liquid aminoes. Add sea salt and freshly ground black pepper to taste. Refrigerate until use.
To grill the chicken, scrape the marinade off the chicken breast. Season the chicken with sea salt and freshly ground black pepper to taste. Grill the chicken for about 3-4 minutes. Reduce the heat or move the chicken to another part of the grill with lower heat. Let it cook for another 2 minutes. Turn the chicken over and cook until desire tenderness, about 4-5 minutes.
Let it rest for 3-5 minutes before slicing the chicken. Serve dipping sauce.