Grilled Lemon Grass Chicken
I was actually inspired by a Vietnamese noodle/salad bar in South Australia. The fragrant aroma of the chicken being grilled was what drew me into that little stall in the Adelaide CBD.
Its savoury, sweet and fragrant. This dish is an easy crowd pleaser, especially in a barbecue. When cooking at home in the oven, the aroma just fills the place. It is actually a variation of the chicken recipe in the Thai Chicken Salad I posted some time ago.
Here's what you'll need.
500g boneless chicken thighs
2-3 tablespoons grated fresh lemongrass
2 teaspoons fish sauce
2 tablespoons soya Sauce
1 tablespoon olive oil
4 cloves garlic - grated/finely minced
Ground black or white pepper
Juice of half a lime
Garnish / Coating
2-3 Tablespoons Thai sweet chilli sauce
2 stalks spring onion - sliced
1 tablespoon fried shallots
1. Mix all marinade ingredients in a small mixing bowl. Then marinade chicken in the mix, for at least an hour.
2. If using an oven, preheat oven to 190 degrees. Lay the chicken on a baking tray skin side up. Cook for 25-30 mins. (If you want crispier skin, you can sear the skin on a skillet over the stove over high heat for a few mins before putting the chicken in the oven.)
3. If cooking over a grill or barbecue, cook skin side down first, over medium heat. Should take about 6-10 mins (Depending on how hot your grill is) to get that nice rendering you want on the skin. Then flip them over, grill until cooked through. About another 5-10 minutes or so.
4. Let the chicken rest for a few mins. Toss with the spring onions, shallots and Thai sweet chilli sauce. Serve.