Lemongrass Chicken

Serves 6

  • 3 lemongrass stalks, chopped
  • 2 cloves garlic, chopped
  • ¼ cup oil
  • ½ cup oyster sauce
  • 2 red chili peppers, diced
  • 6 chicken thighs
  • Water, as needed to adjust consistency
  • Cilantro and additional chilis, for garnish

Create a lemongrass paste by combining the chopped lemongrass, garlic, and oil in a food processor, blender, or mortar and pestle. Add water, little bits at a time if needed, to aid in pureeing.

In a bowl or zipper-seal bag, combine the lemongrass paste with the remaining marinade ingredients.

Toss the chicken thighs in the marinade to coat. Marinate the chicken in the refrigerator for 1 to 2 hours. Preheat a barbecue grill or grill pan.

Lemongrass Chicken #1

Place the marinated chicken onto the preheated grill, presentation side down. Turn over halfway through cooking to cook the other side.

Garnish with cilantro and additional chilis, and serve.



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