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This spicy lemongrass paste is also wonderful rubbed on pork tenderloin or any firm, white-fleshed fish, such as snapper, sea bass or halibut.Plus: More Chicken Recipes and Tips

Grace Parisi
June 2004

Gallery

Credit: © William Meppem

Recipe Summary

active:
10 mins
total:
40 mins
Yield:
6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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