Lemongrass Chicken
RECIPE AND PHOTOGRAPH BY KRISTEL MATOUSEK WWW.PHOTORICALFOOD.COM
lemongrass chicken
Serves 6
3 lemongrass stalks, chopped
2 cloves garlic, chopped
¼ cup oil
½ cup oyster sauce
2 red chili peppers, diced
6 chicken thighs
Water, as needed to adjust consistency
Cilantro and additional chilis, for garnish
Create a lemongrass paste by combining the chopped lemongrass, garlic, and oil in a food processor, blender, or mortar and pestle. Add water, little bits at a time if needed, to aid in pureeing.
In a bowl or zipper-seal bag, combine the lemongrass paste with the remaining marinade ingredients.
Toss the chicken thighs in the marinade to coat. Marinate the chicken in the refrigerator for 1 to 2 hours. Preheat a barbecue grill or grill pan.
Place the marinated chicken onto the preheated grill, presentation side down. Turn over halfway through cooking to cook the other side.
Garnish with cilantro and additional chilis, and serve.
As featured in Home By Design® Magazine
Information deemed reliable but not guaranteed. All measurements are approximate. ©2019 By Design Publishing. All rights reserved.