Thai Lemongrass Roast Chicken Recipes

THAI LEMONGRASS CHICKEN

Steps:

• In a mortar or spice mill, grind garlic, peppercorns, cilantro roots and salt and set aside in a large dish or resealable plastic bag.
• Using spice mill or food processor, pulse lemongrass a few times until it is finely shredded and add to ground spices.
• Mix in lime juice, mixing well.
• Add chicken to mixture and work mixture into flesh, using your hands, and allow to marinate for 6 hours or overnight.
• Preheat oven to 400°F.
• Roast chicken in a pan with a drainage rack for 40-45 minutes or until juices run clear.
• Serve garnished with fresh cilantro sprigs, if desired.
• Pass Thai red chile sauce (nam prik dang) (can use recipe# 30195) at the table, and serve with steamed jasmine rice.

THAI LEMONGRASS ROAST CHICKEN

Steps:

• In a nonreactive dish large enough to hold the chicken, combine all but 2 Tbs. of the lemongrass with all of the shallots, garlic, fish sauce, soy sauce, red pepper flakes, salt, and sugar. Add the chicken and turn it to coat, tucking some of the marinade underneath its skin. Pour any excess marinade into the bird's cavity. Marinate in the refrigerator for at least 3 hours, preferably overnight. Bring the chicken to room temperature before cooking it.
• Heat the oven to 350°F Put the chicken, breast side down, on a rack in a roasting pan. Cook for 40 minute Turn the bird over and roast until the chicken is cooked and nicely browned, 20 to 30 minute The sugar in the marinade may cause the pan juices to burn, but this won't affect the chicken's flavor.
• About 10 minute before the chicken is done, combine the remaining 2 Tbs. lemongrass with the cilantro and vegetable oil. Using a spoon, rub the mixture on the bird, spreading it evenly; continue roasting. The chicken is done when its juices run clear. Let the chicken sit for 10 minute out of the oven before carving.

LEMONGRASS WHOLE ROASTED CHICKEN

Steps:

• Remove 2 Tbsp of lemongrass and set aside in a small bowl. Combine the remaining lemongrass, shallot, garlic, soy sauce, sugar, fish sauce, chili flakes and salt in a large bowl. Add the chicken and turn to coat, tucking some marinade underneath the skin. Pour any excess marinade into the bird cavity. Cover the chicken with plastic wrap, then marinate in the refrigerator for at least 4 hours, preferably overnight. Bring the chicken to room temperature before baking.
• Preheat the oven to 350˚F. Put the chicken, breast side down, on a rack in a roasting pan. Bake for 40 minutes. Turn the bird over and roast until the chicken is cooked and nicely browned, about 20 to 30 minutes more. About 10 minutes before the chicken is done, combine the remaining 2 Tbsp lemongrass with the cilantro and oil. Brush the mixture on the bird, then continue to roast until it is done and the juices run clear. Let the chicken rest 10 minutes before carving. Serve with Soy-Lime Dipping Sauce and fried or steamed rice. (The pan juices are delicious on the rice).
• Sauce:.
• Place the garlic, chilies and sugar in a mortar and pound into a paste. (You can also chop the garlic and chilies by hand.) Transfer to a small bowl and add the soy sauce, lime juice and water. Stir until well blended. This sauce will keep up to 3 weeks if stored in the refrigerator in a tight-lidded jar.