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Prep Time: 240 Minutes Cook Time: 45 Minutes |
Ready In: 285 Minutes Servings: 6 |
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Lemongrass paste may be used as a sub for fresh lemongrass. It can be purchased in the produce department of your grocer. Boneless chicken pieces can be used in place of the bone-in. The marinade itself is fantastic and can stand on it's own even without the dipping sauce. Recipe from foodnetwork. A tidbit of information...curry paste has no curry in it. It's just a reference to a particular type of Asian chile sauce. Ingredients:
2 stalks fresh lemongrass |
2 tablespoons chopped fresh ginger |
2 tablespoons chopped cilantro |
1 1/2 cups light soy sauce |
1 tablespoon sugar |
1 teaspoon fresh ground black pepper |
2 tablespoons red curry paste |
2 lbs bone-in chicken breasts and bone-in chicken thighs |
1 tablespoon finely chopped chile |
1/2 cup white vinegar |
1 teaspoon salt |
2 tablespoons sugar |
1 teaspoon finely chopped very fresh garlic |
Directions:
1. Remove the grassy tops of the lemon grass, leaving stalks about 6 inches long, and cut off any hard root section. Using the blunt edge of a large knife or cleaver, bruise each stalk all over, then chop. Combine marinade ingredients in blender, process until smooth and pour into a nonreactive bowl. Add chicken, turning to coat all over. Cover and refrigerate at least 4 hours or overnight.
2. Meanwhile, combine the sauce ingredients in a small saucepan and bring to a boil while stirring. Reduce heat and simmer 2 to 3 minutes or until thickened slightly, then remove from heat.
3. Prepare grill or preheat broiler. Remove chicken from marinade. At this point I lightly season with salt. Grill or broil breasts and thighs until golden brown on all sides over high heat, starting chicken skinside down first. Then move chicken to a medium hot part of the grill or broiler until cooked through, 20 to 30 minutes total.
4. Serve with Sweet and Spicy Sauce.
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