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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Originally from the Lemon Grass Restaurant's cookbook The Best of Vietnamese & Thai Cooking . Have made a few changes. Use as a chicken marinade for the grill, or for oven roasted chicken and Cornish game hens. Ingredients:
1/2 lime, juice of |
1/2 lemon, juice of |
2 shallots |
6 garlic cloves |
1/4 cup lemongrass |
2 tablespoons fish sauce |
3 tablespoons soy sauce |
1 teaspoon black pepper |
1 -2 teaspoon hot ground chili paste |
1/4 cup honey |
1/4 cup vegetable oil (peanut preferred) |
1 (4 lb) chicken, butterflied for roasting or 4 lbs chicken parts, for bbq or 2 cornish hens |
to make marinade spicier add thai bird chile (or more) |
Directions:
1. Mince marinade ingredients by hand or process in food processor.
2. Marinate chicken at least 2 hours, or overnight in the refrigerator.
3. If roasting entire chicken, can put an onion and a lemon inside chicken. Roast at 350 approximately 1 hour with occasional basting.
4. If barbecuing pieces, baste with marinade and cook until it is as you like. I tend to cook long over medium-low coals with mesquite chips.
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