Thai Grilled Lemongrass Chicken

-Serves 5
My Thai lemongrass chicken is inspired by the ever-popular Thai barbecue chicken but with the addition of cooling herbs like coriander and lemongrass, imparting a very unique flavor to this already wonderful dish. Enjoy the recipe!

Ingredients for Thai Grilled Lemongrass Chicken

1.2kg free-range chicken thighs and legs on the bone and chicken breasts on the bone, skin on

2-3 tablespoons coconut oil, for frying
Thai sweet chili sauce, to serve
chopped coriander and chili flakes, for garnish

For Sauce:​
1/4 cup coriander (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, bottom half - finely chopped
1/2 teaspoon ground turmeric
2 tablespoons coconut oil

Recipe 
Marinade:
​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 by placing it on your kitchen counter for about 30 minutes, 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 and coconut oil. Turn and repeat the other side, cooking until chicken is cooked through. Transfer to a platter and garnish with chopped coriander 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 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 coriander 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 all over with coconut oil. Place the tray in the oven, brushing 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 coriander and chili flakes. Serve hot with Thai sweet chili sauce.
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