In Good Taste Recipe: Chicken with Lemongrass

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Chicken with Lemongrass

by Robert Carmack

Learn Thai and Vietnamese cooking in Robert's class

Serves 4

10 cloves of garlic

3 stalks of lemongrass, white part only, peeled and chopped

2 scallions

2 tablespoons fish sauce

2 tablespoons lime juice

2 tablespoons dry white wine

½ cup coconut milk

1 tablespoon sesame oil

½ teaspoon black pepper

8 chicken legs

Make a marinade: In a mortar, combine garlic and lemongrass and pound to a coarse paste with a pestle. Stir in remaining marinade ingredients.

Arrange chicken legs in one layer in a shallow dish. Pour over the marinade, and gently shake the chicken to coat. Let stand at room temperature for 2 hours or cover and refrigerate overnight.

Light a fire in a charcoal grill. Wipe marinade from chicken and grill, turning occasionally until golden on all sides and juices run clear when chicken is pierced, 20-30 minutes.

Reprinted with permission

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