Thai Lemongrass Grilled Chicken

Amazing flavor and amazingly simple.

Thai Lemongrass Grilled Chicken

1 whole chicken, pieced
4 cloves garlic
1” ginger, peel & chop
1 tsp fish sauce
¼ c avocado oil
1 stalk lemon grass, chop & bruise


Make the marinade: Put all ingredients except chicken into a small food processor and blend until everything is chopped fine and blended like a salad dressing. You can also use an immersion blender, if you have the cylindrical part to use it in.

Put the chicken in a glass container and coat evenly with the marinade. Let it sit in the fridge for at least an hour, and overnight is even better. You have a couple options for cooking. This is great on the grill. But in case you don’t feel like firing up the grill, I usually use a broiler pan under the broiler on its highest setting. Cook skin-side down first, and be sure to brush on any leftover marinade. I don’t usually set a timer, but prefer to gauge by the chicken’s color– I wait till it’s golden, and browning slightly, then flip the pieces. It’s done when the skin is golden and bubbly. If you prefer to go with time, then about 20 minutes on each side is a good bet. Remove from the heat and let rest for a few minutes before serving.

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