Recipe Makeover: A Lighter Version of RGB’s Grilled Ginger Lemongrass Chicken

When we went camping in Anza Borrego over Easter weekend with our friends Kim and Barry (from the Rustic Garden Bistro), we decided that each couple would be in charge of one dinner and one breakfast — but, I did request that we keep the meals as healthy as possible. After a grueling afternoon of boulder climbing back in Borrego Palm Canyon, Barry and Kim treated us to this fabulous easy dish — a family recipe that Vietnam-born Kim learned from her mother.

Grilled Ginger Lemongrass Chicken

While camping in Anza Borrego (cushy RV style), Kim and Barry treated us to a killer spread that included Kim’s grilled ginger lemongrass chicken, grilled Korean style ribs, and our own grilled marinated arthichokes recipe.

My grill master husband recently made this at the Greene House, and we both agree that it will remain a part of our regular culinary repertoire. It’s healthy, delicious and very easy to quickly prepare for a hectic week night dinner — especially if you make the marinade the night before, or in the morning before heading out to work. Leftovers taste great reheated in the microwave, or shredded and served chilled in a salad.

While Kim’s original version is pretty healthy, at 8 PointsPlus per chicken piece, it’s still a bit too high in Points for me when I’m sticking to Weight Watchers. So Jeff and I cut the Points in half — without sacrificing any of the flavor — by using boneless skinless chicken thighs, substituting Splenda brown sugar blend for regular brown sugar, and reducing the quantity of oil.

We also opted to go with pureed lemongrass, strictly for convenience, since neither of us likes dealing with cleaning and chopping the fresh stalks.

RGB Grilled Lemongrass Chicken

In a small sauté pan, combine Splenda, fish sauce, soy sauce, canola oil and rice wine vinegar.

RGB Grilled Lemongrass Chicken

Slowly heat and stir until Splenda has dissolved. Then add in lemongrass, ginger, garlic and Serrano pepper. Bring up to simmer until lemongrass is fragrant; then turn off heat and let mixture cool.

RGB Grilled Lemongrass Chicken

Once mixture cools completely, pour into zip lock bag, add in chicken, zip up top (squeezing air out) and let marinate in refrigerator for at least 1 hour.

RGB Grilled Lemongrass Chicken

Remove chicken from marinade and grill over low heat for approximately 15-20 minutes.

RGB Grilled Lemongrass Chicken

Serve immediately.

A Lighter Version of RGB's Grilled Ginger Lemongrass Chicken
 
Weight Watchers Info: 4 PointsPlus per thigh. Carbohydrates: 10g per thigh.
Author:
Recipe type: Main Course
Cuisine: Vietnamese
Serves: 2-4
Ingredients
  • 1 ounce pureed lemongrass (we use Gourmet Garden)
  • 2 tablespoons fresh minced ginger (use the jarred stuff if it’s easier)
  • 3 garlic cloves
  • 1 Serrano pepper
  • 3 teaspoons Splenda brown sugar mix
  • 3 tablespoons fish sauce
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon canola oil
  • 1 tablespoon rice wine vinegar
  • 4 boneless skinless chicken thighs
Instructions
  1. Cut away outer peel of ginger, then mince. Peel garlic clove and mince. Cut Serrano pepper and mince. Discard seeds for more mild flavor.
  2. In a small sauté pan, combine Splenda, fish sauce, soy sauce, canola oil and rice wine vinegar. Slowly heat and stir until Splenda has dissolved. Then add in lemongrass, ginger, garlic and Serrano pepper. Bring up to simmer until lemongrass is fragrant; then turn off heat and let mixture cool.
  3. Once mixture cools completely, pour into zip lock bag, add in chicken, zip up top (squeezing air out) and let marinate in refrigerator for at least 1 hour.
  4. Remove chicken from marinade and grill over low heat for approximately 15-20 minutes. Serve immediately.
Notes
Nutritional info is per thigh (3 ounces each).
Nutrition Information
Serving size: 1 thigh Calories: 225 Fat: 8g Saturated fat: 3g Trans fat: 0g Carbohydrates: 10g Sugar: 7g Sodium: 1398mg Fiber: 0g Protein: 20g Cholesterol: 85mg

Comments

Leave a Comment, Question, or Suggestion!