Garlicky Lemongrass Chicken

This spicy lemongrass paste is also wonderful rubbed on pork tenderloin or any firm, white-fleshed fish, such as snapper, sea bass or halibut.

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  • Servings: 6 to 8

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  • 5 plump lemongrass stalks, inner bulb only, coarsely chopped
  • 3 scallions, white and light green parts only, coarsely chopped
  • 1 large garlic clove, smashed
  • 1 large jalapeƱo, chopped
  • Pinch of sugar
  • 1/4 cup vegetable oil, plus more for brushing
  • Salt and freshly ground pepper
  • 4 pounds skinless, boneless chicken thighs and breasts

How to make this recipe

  1. In a food processor, pulse the lemongrass until finely chopped. Add the scallions, garlic, jalapeño and sugar and pulse until finely chopped. With the machine on, add the 1/4 cup of vegetable oil in a steady stream and process to a fine paste. Season the paste with salt and pepper.

  2. Using a small, sharp knife, make 1/2-inch-deep slashes into the chicken and rub the paste all over, working it into the slashes. Marinate the chicken for 15 minutes at room temperature or refrigerate overnight.

  3. Light a grill. Brush the chicken with oil, season with salt and pepper and grill over a medium-hot fire, turning occasionally, until browned and cooked through, about 15 minutes.

Contributed By Photo © William Meppem Published June 2004

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