LEMONGRASS ROASTED CHICKEN
3 stalks lemongrass
6 garlic cloves
2 jalapenos, seeded
1/2 t. salt
handful fresh cilantro leaves
1/2 t. hot Thai green chili paste
juice of 1 lime
1/4 c. Asian fish sauce (e.g. Nam Pla or Nuoc Mam)
1/4 c. rice wine vinegar
2 T. sugar
4 lb. chicken, butterflied, back removed
2 T. vegetable oil
1. Chop the lemongrass into 1" pieces, then add that and the garlic, shallots, jalapenos, salt, cilantro, chili paste, lime juice, fish sauce,
vinegar and sugar into a food processor fitted with a sharp blade. Process into a puree. Lemongrass is tough stuff, this will take two minutes or more. Scrape the sides occasionally. You want it smooth. It will be somewhat wet, that's okay.
2. Wash and pat the chicken dry. Lay it on a shallow roasting pan. Fold the wings up and tuck them back under the chicken. Work half of the puree under the skin of the chicken, spreading it all the way down under the breasts and under the thighs and drum sticks. Spread the remaining puree over the top of the chicken. Let marinate for at least 1/2 hour, the longer the better. Refrigerate if you're marinating more than 30 minutes.
3. Brush top of chicken with vegetable oil (over the puree). Roast in a 350° oven (convection if you have it) for 1 hour or until done.
You can add roasting vegetables to the pan about halfway through the cooking process (carrots, onions, mushrooms) and then you've got your sides ready to serve with the chicken!Print This Post