Thailemongrassroastchicken Recipes
THAI LEMONGRASS CHICKEN
A simplistic recipe that is mild in nature , but is ready to be spiced up at the table. Easy to roast in the oven, but can also be grilled outdoors. Goes well with my recipe for (recipe #30195), which is fiery, yet very delicious!
Provided by PalatablePastime
Categories Chicken Thigh & Leg
Time 7h
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 412.9, Fat 13.4, SaturatedFat 3.4, Cholesterol 282.6, Sodium 1166.4, Carbohydrate 2.3, Fiber 0.6, Sugar 0.3, Protein 67.2
EASY LEMONGRASS CHICKEN
A recipe I found on About.com for Thailand and I am posting it for ZWT. Here is what is stated about the recipe: "Street cooking in Thailand is kept simple, with a minimal list of ingredients, and yet the food tastes so exquisite. You'll find the same to be true with this easy recipe for Thai lemongrass chicken. Don't be fooled by the simplicity of the ingredients - when they're put together what results is sooo delicious. This recipe is derived from my adventures talking to street cooks in Thailand and watching what they do - the only difference here is that the chicken is baked instead of grilled or stir-fried. I love to make this dish with quarter chicken pieces, but thighs and even plain old chicken breast (skin left on) works well. Note that Carnation evaporated milk is a common street ingredient in Thailand and is often used for curries. Although you can also use coconut milk, I have found the evaporated version far superior in this case. Wonderful with rice or even potatoes.."
Provided by diner524
Categories Chicken Thigh & Leg
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Thinly slice the lemongrass and then chop it up as finely as you can (alternatively you can use a food processor or chopper for the mincing part). Do the same with the purple onion and mix both in a bowl to create the marinade.
- Add the chili and sauces and stir again. Finally, add the Carnation milk and sugar. Stir everything together until sugar is dissolved.
- Place chicken pieces in a flat baking pan. Pour the lemongrass concoction over, turning chicken to saturate. Turn pieces skin-side down and set in refrigerator to marinate at least 15 minutes or up to 4 hours.
- Preheat oven to 350 degrees. Turn chicken pieces skin-side up and spoon a little more of the marinade from the pan over the surface of each piece. Set baking pan in the middle of your oven and bake 60-75 minutes, until chicken is golden-brown on the surface.
- Accompany with plenty of Thai jasmine rice on the side and ENJOY!
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