Vietnamese Grilled Chicken and Eggplant

  • Ready in 45m

  • Serves 4

  • 439 calories

  • 30.95g carbs

The recipe Vietnamese Grilled Chicken and Eggplant could satisfy your Vietnamese craving in roughly 45 minutes. This recipe serves 4. One serving contains 530 calories, 28g of protein, and 35g of fat. For $2.94 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive main course for The Fourth Of July. If you have chicken thighs, sugar, pepper, and a few other ingredients on hand, you can make it. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. 1 person found this recipe to be tasty and satisfying. It is a good option if you're following a gluten free and dairy free diet.

12 ingredients

  1. 1 lb boneless chicken thighs
  2. 2 tbsps cilantro
  3. 1 pinch crushed red pepper
  4. 4 eggplants
  5. 1 tbsp fish sauce
  6. 2 garlic cloves
  7. 1/4 cups lime juice
  8. 4 servings salt and pepper
  9. 1 scallion
  10. 2 tsps sugar
  11. 3 tbsps vegetable oil
  12. 2 tbsps water

Instructions

  1. Light a grill or preheat the broiler. In a mortar, mash the garlic with the sugar, crushed red pepper and a large pinch each of salt and pepper until a paste forms. Stir in the lime juice and cilantro.
  2. Transfer half of the mixture to a medium bowl and stir in the water, fish sauce and scallion to make a dipping sauce.
  3. Brush the eggplants with 1 1/2 tablespoons of the oil and season with salt and pepper. Season the chicken with salt and pepper. Stir the remaining 1 1/2 tablespoons of oil into the remaining garlic-lime mixture and spread it all over the chicken. Grill or broil the chicken and eggplants, turning once, until cooked through, about 5 minutes for the eggplants and 12 minutes for the chicken.
  4. Transfer to a platter and serve at once with the dipping sauce.
Vietnamese Grilled Chicken and Eggplant

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