Motor & Mosey

Summer time grilling season is one of my favs, but burgers and BBQ can get a little mundane for me after the first few weeks of the season. To mix things up, I recently tried experimenting with a Bon Appetite recipe for Pounded Lemon Grass Chicken, adding a few variations to the recipe and pairing it with a sweet and tangy sauce of my own creation. This dish was a definite hit and paired with a thai noodle and bok choy salad it made the perfect meal.

Lemongrass Chicken
1.5 tablespoons lemongrass paste
1 medium shallot, chopped
2 garlic cloves, chopped
¼ cup fresh lime juice
2 teaspoons fish sauce
2 teaspoons honey
½ teaspoon crushed red pepper flakes

2 large chicken breasts, cut into equal strips, approx. 1/2 in thick

Blend ingredients together to create the marinade (will have a paste-like texture). Marinate chicken for 2-4 hours. Weave chicken onto soaked bamboo skewers, and place on hot grill. Grill approximately 3-4 min per side or until cooked through. Serve with

Dipping Sauce
2 teaspoon fish sauce
1/2 cup brown sugar
1/2 cup soy sauce
1 teaspoon freshly grated ginger
1/4 lime juice
2 tablespoons sriracha
2 cloves fresh garlic
1/4 chopped green onions

Blend ingredients with an immersion blender until smooth. Add to small sauce pan, bring to a boil and then reduce heat to simmer. Simmer 5 minutes until flavor has blended and sauce has thickened.