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Vietnamese: Vietnamese Lemongrass Chicken

Source of Recipe


Unknown






List of Ingredients



• -- Marinade --
  
• 1/4 lb. lemongrass (3 to 4 stalks)
  
• 1 large shallot, finely chopped
  
• 1/2 tsp grated lime peel
  
• 2 Tbsp fresh lime juice
  
• 2 Tbsp Asian fish sauce
  
• 1 Tbsp peeled and finely chopped galangal or fresh ginger
  
• 1-1/2 tsp sugar
  
• 1/2 tsp red pepper flakes
  
• .
  
• 8 chicken thighs (2-1/2 to 3 lbs.)
  
• Hot, cooked rice
  






Instructions



1. Make marinade: Remove tough outer peel from stalks of lemongrass (about 2 or 3 layers). Finely chop white part of stalks; transfer to a large bowl. Add remaining ingredients. Mash mixture together with a wooden spoon to combine.
   
   
2. Add chicken and rub mixture all over to coat. Cover and marinate in the refrigerator for one hour. (Can be made ahead; refrigerate overnight.)
   
   
3. Heat oven to 450 degrees (F). Line a broiler pan bottom with foil. Adjust oven rack to upper level.
   
   
4. Transfer chicken to prepared pan. Roast 10 minutes. Reduce oven temperature to 425 degrees. Roast 20 minutes more, until chicken is cooked through.
   
   Serve with hot cooked rice.
   
   Makes 4 servings.