Easy Spicy Lemongrass Marinade: A Bold, Aromatic Kick for Your Dishes
Add a burst of flavour to your meals with our Easy Spicy Lemongrass Marinade. This zesty and aromatic marinade combines the bright, citrusy notes of lemongrass with a kick of spice, making it the perfect addition to chicken, beef, pork, or even tofu. With just a few simple ingredients, you can elevate your cooking with a vibrant and bold flavour profile that’s both fragrant and delicious.
Preparing this marinade is quick and straightforward, making it ideal for busy weeknights or meal prepping for the week ahead. The lemongrass adds a refreshing and fragrant base, while the spice enhances the depth of flavour, infusing your proteins with an irresistible taste. Simply marinate your choice of meat or vegetables, and let the flavours develop for a few hours or overnight before cooking.
Whether you’re grilling, roasting, or stir-frying, this Easy Spicy Lemongrass Marinade will bring a lively, mouth-watering twist to your dishes. It’s a versatile and flavour-packed addition to your recipe collection, perfect for adding a touch of heat and citrus to your meals with minimal effort.
Prep Time:
5 mins
Servings:
4
Ingredients
4 chicken breasts (approximately 600 grams) or 6-8 skinless, boneless chicken thighs
200ml coconut milk
Zest and juice of 1 lime
1 stick of lemongrass (bruised and finely chopped)
1-2 bird’s eye chilies (to taste)
3 cloves garlic (finely grated or minced)
1 tbsp fish sauce
Instructions
Combine the coconut milk, zest and juice of the lime, lemongrass, bird’s eye chillies, garlic, and fish sauce in a Nutribullet or small blender jug and blend until smooth.
Pour the marinade over the chicken, ensuring it is thoroughly coated.
This marinade can also be frozen for up to three months.
To Cook: If frozen, defrost completely in the fridge before cooking. Pour the marinade and chicken into the Instant Pot.
In the Instant Pot XL/7.1L:
- Decant the marinade and chicken into the Instant Pot.
- Add 300 ml of chicken or vegetable stock.
- Secure the lid, ensuring the pressure cooker is sealed.
- Pressure cook chicken breasts for 4 minutes with a natural pressure release of 11 minutes, before releasing the pressure.
- For thighs, pressure cook for 4 minutes with a natural pressure release of 12 minutes, before releasing the pressure.
Instant Pot 5.7L:
- Decant the marinade and chicken into the Instant Pot.
- Add 200 ml of chicken or vegetable stock.
- Secure the lid, sealing the pressure cooker.
- Pressure cook chicken breasts for 4 minutes with a natural pressure release of 11 minutes, before releasing the pressure.
- For thighs, pressure cook for 4 minutes with a natural pressure release of 12 minutes, before releasing the pressure.
Remember: Cooking times may vary depending on the size and thickness of your cuts. For smaller or larger breasts and thighs decrease/increase the natural pressure release, by 1-2 minutes. Check the chicken is cooked through with a temperature probe (75C) or by cutting into the meat to ensure the juices run clear.
Remove the pressure cooking lid and allow the chicken to rest for 5 minutes, to help Shred or slice the chicken, serving as desired in an Asian-inspired rice bowl, salad, or rice paper wrap!