Thai Lemongrass Roast Chicken Food

THAI LEMONGRASS ROAST CHICKEN

Thai Lemongrass Roast Chicken image

This is really flavorful and juicy roast chicken. Even my husband, who is growing tired of chicken, picks the bird clean when I make this one. From Fine Cooking, #22. Marinating time included in the prep time.

Provided by jenpalombi

Categories Whole Chicken

Time 4h25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup finely chopped lemongrass (3 or 4 stalks)
2 tablespoons finely chopped shallots
1 tablespoon finely chopped garlic
4 1/2 teaspoons fish sauce
1 tablespoon soy sauce
1 tablespoon crushed red pepper flakes
1 1/2 teaspoons kosher salt
2 tablespoons granulated sugar
1 (3 -4 lb) whole chickens, rinsed and patted dry
2 tablespoons finely chopped fresh cilantro
1 tablespoon vegetable oil

Steps:

In a nonreactive dish large enough to hold the chicken, combine all but 2 Tbs. of the lemongrass with all of the shallots, garlic, fish sauce, soy sauce, red pepper flakes, salt, and sugar. Add the chicken and turn it to coat, tucking some of the marinade underneath its skin. Pour any excess marinade into the bird's cavity. Marinate in the refrigerator for at least 3 hours, preferably overnight. Bring the chicken to room temperature before cooking it.
Heat the oven to 350°F Put the chicken, breast side down, on a rack in a roasting pan. Cook for 40 minute Turn the bird over and roast until the chicken is cooked and nicely browned, 20 to 30 minute The sugar in the marinade may cause the pan juices to burn, but this won't affect the chicken's flavor.
About 10 minute before the chicken is done, combine the remaining 2 Tbs. lemongrass with the cilantro and vegetable oil. Using a spoon, rub the mixture on the bird, spreading it evenly; continue roasting. The chicken is done when its juices run clear. Let the chicken sit for 10 minute out of the oven before carving.

THAI STYLE FRIED CHICKEN WITH LEMONGRASS SAUCE

Thai Style Fried Chicken with Lemongrass Sauce image

[DRAFT]

Provided by Food Network

Categories main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

1 gallon canola oil, for frying
2 cups sweet chili sauce (mae ploy)
2 cups minced lemongrass
1 cup fish sauce
1 cup minced garlic
1 cup minced ginger
1 cup minced garlic chives
4 cups all-purpose flour
4 ounces salt
2 ounces dark chili powder
2 ounces garlic powder
2 ounces paprika
4 eggs
4 cups milk
2 pounds boneless chicken thighs
4 cups rice flour

Steps:

Heat the oil to 325 degrees F.
Combine the sweet chili, lemongrass, fish sauce, garlic, ginger and garlic chives in a pot and warm over medium-low heat. Mix together 2 cups of the flour, the salt, dark chili powder, garlic powder and paprika in a large bowl. Beat the eggs with the milk in another bowl, incorporating the other 2 cups of flour a little at a time, constantly whisking until the batter is twice as thick as the milk.
Dredge the chicken thighs in the seasoned flour mixture, then dip in the flour-egg mixture, and toss into the rice flour to finish. Fry the chicken, in batches if needed, until the internal temperature reaches 165 degrees F. Toss in the warm lemongrass sauce and serve.

THAI LEMONGRASS CHICKEN

Thai Lemongrass Chicken image

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

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

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

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