Thai Chicken with Lemongrass

Another tasty Thai chicken recipe from Daniel's cousin! My husband loved it. But it was a little spicy for my girls, so next time, I might make it with less white pepper. I didn't have cilantro or ground coriander, so omitted those ingredients. Still good though!

I used 12 drumsticks for this and doubled the marinade recipe. I marinated the chicken over night. I also baked the chicken instead of grilling it.

Thai Grilled Chicken (~from seriouseats.com)

Ingredients:

• 6 medium cloves garlic
• 12 sprigs cilantro, including thick stalks
• 3 tablespoons palm or light brown sugar
• 2 teaspoons ground white pepper
• 1 teaspoon ground coriander
• 2 tablespoons fish sauce
• 2 teaspoons dark soy sauce
• 2 (3-inch) segments lemongrass (optional)
• 1 whole chicken, spine removed, split in half along the breast bone

Directions:

1.

Combine garlic, cilantro, sugar, white pepper, coriander, fish sauce, dark soy sauce, and lemongrass (if using) in the bowl of a food processor. Process until a rough paste is formed. Set aside.

2.

Place chicken halves flat on a cutting board. Insert two metal skewers into each chicken, running parallel through the legs and the breasts. Transfer chicken to a casserole dish that just fits them. Rub on all surfaces with marinade. Cover, transfer to refrigerator, and allow to marinate for at least 2 hours and up to over night.

3.

When ready to cook, light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

4.

Place chicken skin-side up on cooler side of grill with legs facing towards hotter side. Cover grill with vents on lid open and aligned over the chicken. Open bottom vents of grill. Cook until instant read thermometer inserted into deepest part of breast registers 140°F, about 45 minutes. Carefully flip chicken and place skin-side-down on hotter side of grill with breasts pointed towards cooler side. Cover and cook until skin is crisp and instant read thermometer inserted into deepest part of breast registers 145 to 150°F, about 3 minutes longer (be careful, the skin is very prone to burning). If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave the lid off for longer than it takes to check temperature or chicken will burn.

5.

Transfer chicken to a cutting board and allow to rest for 5 minutes. Carve and serve with dipping sauce.