Thai Grilled Lemongrass Chicken 
-serves 5

My Thai Lemongrass Chicken recipe is inspired by Chef Hong Thai Lee’s Gai Yang (barbecue chicken). I say inspired because I love adding cooling herbs like coriander and lemongrass imparting a very unique flavor to this already wonderful dish. Enjoy the recipe!

Ingredients 

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

For Sauce:​
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

Recipe 
Sauce:
​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.

Grilling chicken:
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 chicken is cooked through. Transfer to a platter and garnish with chopped cilantro and chili flakes. Serve hot with Thai sweet chili sauce.

Pan-frying Chicken:
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 Thai sweet chili sauce.
​
​Roasting Chicken:
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 Thai sweet chili sauce.