Thai Grilled Lemongrass Chicken
My Thai Lemongrass Chicken recipe is inspired by Chef Hong Thai Lee’s Gai Yang (barbecue chicken). I say inspired because my own recipe of Gai Yang is quite different and this particular recipe has cooling herbs like coriander and lemongrass which impart a very unique flavor to the dish. Enjoy the recipe!
1.2kg free-range chicken thighs and legs on the bone and chicken breasts on the bone (I use Australian whole chicken from The Meat Club https://www.themeatclub.com.sg/)
1-2 tablespoons coconut oil, for frying
Thai sweet chili sauce, to serve
chopped cilantro and chili flakes, for garnish
1/4 cup of cilantro (roots, leaves and stems)
1/4 cup peeled garlic cloves
1 teaspoon whole white peppercorns
1/4 cup Thai fish sauce
1/4 cup shaved palm sugar
1/4 cup Thai oyster sauce
2-3 stalks lemongrass, chopped
1/2 tablespoon ground turmeric
2 tablespoons coconut oil
1. Place all ingredients for sauce in a heavy blender and blend until smooth. Chop chicken into large pieces.
2. In a large bowl, marinade chicken with sauce. Refrigerate for at least 2 hours or preferably overnight. Bring it back to room temperature before cooking.
Heat a charcoal grill on medium heat. Place the chicken on the grill, skin side down. Grill for about 15 minutes, brushing with the marinade. Turn and repeat the other side, cooking until the chicken is cooked through. Transfer to a platter and garnish with chopped cilantro and chili flakes. Serve hot with tamarind sauce or Thai sweet chili sauce.
Heat a non-stick griddle pan on medium heat. Add 2 tablespoons coconut oil, place the chicken with skin side down. Cook for about 18-20 minutes turning occasionally until crispy golden brown; keep brushing with reserve marinade. Continue frying until chicken is cooked through. Transfer to a platter and garnish with chopped cilantro and chili flakes. Serve hot with tamarind sauce or Thai sweet chili sauce.
Preheat your oven to 230ºC. Line an oven safe tray with foil. Spread the chicken out on the tray, skin side up. Brush once or twice every 10 minutes with marinade. Roast for 20-25 minutes or until golden brown and cooked through. Transfer to a platter and garnish with chopped cilantro and chili flakes. Serve hot with tamarind sauce or Thai sweet chili sauce.