Thai Lemongrass Chicken
- Ready In:
- 7hrs
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 garlic cloves, peeled
- 2 teaspoons black peppercorns
- 2 teaspoons kosher salt
- 5 cilantro, roots (with some stem attached)
- 2 stalks lemongrass, white part only, cut into 1-inch pieces
- 1 lime (juice of)
- 3 lbs skinless chicken thighs (with bone)
- 1⁄2 cup fresh cilantro stem
directions
- 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.
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com