Chicken Entertaining

Lemongrass chicken

Name: Lemongrass chicken recipe
Yield: 8
Ingredients: 2 lemongrass stalks, finely chopped; 10cm piece (50g) ginger, finely grated; 1/2 bunch coriander, leaves picked reserved, stems chopped finely; 4 long green shallots, chopped; 3 tsp ground turmeric; 1/3 cup (80ml) extra virgin olive oil; 8 chicken marylands, skin on; 3 long green shallots, cut into 3cm lengths; 1/4 bunch each mint & Thai basil, leaves picked; 2 lemongrass stalks, white part only, very finely chopped; 60g moist coconut flakes; 2 red (Asian) eschalots, shaved; Zest & juice of 2 limes, plus extra to serve; 2 tbs sesame oil; 1 bird’s-eye chilli, finely chopped (optional)

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by delicious. team

delicious. team

Jan 05, 2021

Begin this recipe from Lucy Tweed at least 4 hours ahead.

2 lemongrass stalks, finely chopped
10cm piece (50g) ginger, finely grated
1/2 bunch coriander, leaves picked reserved, stems chopped finely
4 long green shallots, chopped
3 tsp ground turmeric
1/3 cup (80ml) extra virgin olive oil
8 chicken marylands, skin on

Herb salad

3 long green shallots, cut into 3cm lengths
1/4 bunch each mint & Thai basil, leaves picked

Sambal

2 lemongrass stalks, white part only, very finely chopped
60g moist coconut flakes
2 red (Asian) eschalots, shaved
Zest & juice of 2 limes, plus extra to serve
2 tbs sesame oil
1 bird’s-eye chilli, finely chopped (optional)

Method

1.

To marinate the chicken, place the lemongrass, ginger, half of the coriander leaves, long green shallot, turmeric and oil in a large bowl. Season and stir to combine. Add the chicken and toss to coat. Marinate for 4-5 hours or overnight.
2.

For the sambal, place all ingredients in a bowl, season and toss to combine. Set aside until ready to use.
3.

For the herb salad, place long green shallot, remaining coriander leaves, mint and basil in a serving bowl and set aside.
4.

Heat a lightly greased barbecue with a lid to high heat. Remove chicken from the marinade and place on barbecue, skin-side up. Reduce heat to low, close lid and cook for 30-35 minutes or until chicken is cooked through. Open lid, increase heat to high then barbecue, turning frequently, for 5-6 minutes until charred. Alternatively you can roast in a 200°C oven for 40-45 minutes until cooked. Serve with sambal, herb salad and extra lime wedges alongside.