Best Thai Lemongrass Chicken Recipes

THAI LEMONGRASS ROAST CHICKEN

Steps:

• In a nonreactive dish large enough to hold the chicken, combine all but 2 Tbs. of the lemongrass with all of the shallots, garlic, fish sauce, soy sauce, red pepper flakes, salt, and sugar. Add the chicken and turn it to coat, tucking some of the marinade underneath its skin. Pour any excess marinade into the bird's cavity. Marinate in the refrigerator for at least 3 hours, preferably overnight. Bring the chicken to room temperature before cooking it.
• Heat the oven to 350°F Put the chicken, breast side down, on a rack in a roasting pan. Cook for 40 minute Turn the bird over and roast until the chicken is cooked and nicely browned, 20 to 30 minute The sugar in the marinade may cause the pan juices to burn, but this won't affect the chicken's flavor.
• About 10 minute before the chicken is done, combine the remaining 2 Tbs. lemongrass with the cilantro and vegetable oil. Using a spoon, rub the mixture on the bird, spreading it evenly; continue roasting. The chicken is done when its juices run clear. Let the chicken sit for 10 minute out of the oven before carving.

THAI STYLE FRIED CHICKEN WITH LEMONGRASS SAUCE

Steps:

• Heat the oil to 325 degrees F.
• Combine the sweet chili, lemongrass, fish sauce, garlic, ginger and garlic chives in a pot and warm over medium-low heat. Mix together 2 cups of the flour, the salt, dark chili powder, garlic powder and paprika in a large bowl. Beat the eggs with the milk in another bowl, incorporating the other 2 cups of flour a little at a time, constantly whisking until the batter is twice as thick as the milk.
• Dredge the chicken thighs in the seasoned flour mixture, then dip in the flour-egg mixture, and toss into the rice flour to finish. Fry the chicken, in batches if needed, until the internal temperature reaches 165 degrees F. Toss in the warm lemongrass sauce and serve.

THAI LEMONGRASS AND BASIL CHICKEN

Steps:

• Boil the beans in water until crisp cooked. Drain and place in ice water to stop cooking. Drain again and set aside.
• Heat peanut oil in a heavy non-stick skillet or wok until very hot. Add the chicken, onion and garlic. Stir-fry for 4 minutes until chicken begins to cook through. Add the lemongrass, fish sauce, sugar substitute, coriander, and turmeric. Stir-fry for another 2 minutes. Add the beans, broth, and oyster sauce. Reduce the heat and simmer until the sauce thickens and chicken is cooked through. Season with pepper.
• To serve, mold the rice using a 1/2 cup (small gratin cups and place the chicken around the rice. Garnish with basil. Serve immediately.

LEMONGRASS CHICKEN PAD THAI

Steps:

• Place the noodles in a medium-sized bowl and fill it with hot water to cover. Soak until pliable but not completely soft, 10-15 minutes.** Drain and set aside. You're aiming for noodles that are soft but not mushy, as the noodles will continue to cook when heated through before serving.
• Season the chicken with salt and black pepper, to taste. Heat a wok over medium-high heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil is hot, add the chicken and stir-fry until brown and cooked through, about 3 minutes. Set aside.
• Return the wok to medium-high heat. Add 1 tablespoon of the oil and swirl to coat. When the oil is hot, add the lemongrass, onion, and jalapeño. Stir-fry until the onion is soft, about 1 minute. Push the mixture to one side of the wok, drizzle in the remaining 1 TB oil, and add the eggs. Stir-fry, breaking up the eggs, until cooked through, about 30 seconds. When the eggs are set, stir to incorporate the onion mixture.
• Return the chicken to the pan, add the bell pepper, and stir. Add the tamarind concentrate, fish sauce, lemon zest and juice, and noodles. Stir and cook until heated through, about 2 minutes. Season with additional salt and pepper, to taste, transfer to a serving platter or plates, and serve.

BARBECUE-BRAISED THAI CHICKEN LEGS WITH LEMONGRASS GLAZE

Steps:

• SEASON In a small bowl, combine the turmeric, ginger, coriander, cayenne, and 1 tsp. salt. Rub all over the chicken legs. Cover and refrigerate for at least 2 hours but preferably overnight. SEAR Prepare a gas grill for direct grilling over medium heat. Grill the legs until they begin to brown on both sides, 3 to 5 minutes per side (watch carefully for flare-ups). Set aside. BRAISE Prepare the grill for indirect grilling. In an 8-quart heavy-duty pot, heat the oil over medium heat. Add the scallions and stir for 1 minute. Add the lemongrass and stir for 1 minute. Add the garlic and ginger and stir for 1 minute. Stir in the curry paste until the vegetables are evenly coated. Add the broth, fish sauce, and sugar and bring to a boil. Remove from the heat. Nestle the chicken legs into the braising liquid. Set the pot on the grill over the cool zone. Cover the pot, close the grill lid, and cook until the legs are tender, about 30 minutes. Transfer the chicken to a tray. Pour the braising liquid into a heatproof vessel, such as a Pyrex measuring cup, and let sit until the fat rises to the top. Skim off and discard the fat. GLAZE Prepare the grill for direct grilling over medium heat. Strain enough of the braising liquid to yield 1 cup and boil over medium heat in a small saucepan until reduced to 1/4 cup glaze, about 15 minutes. (Return the strained solids to the remaining cooking liquid). Brush some of the glaze over one side of each chicken leg and grill glazed side down until the glaze begins to color, 2 to 3 minutes. Brush the other side of the legs with glaze and flip them over-the skin may stick to the grill a bit, so gently pry up any stuck areas before you flip. Grill until browned on the second side, 2 to 3 minutes. To serve, reheat the remaining cooking liquid if necessary and season to taste with salt. Put some rice in each of 6 serving bowls, lean a leg against the rice, and ladle in some of the cooking liquid.

GRILLED THAI CHICKEN BREASTS WITH HERB-LEMONGRASS CRUST

Steps:

• Combine 1-1/4 cups of the cilantro with the coconut milk, lemongrass, basil, chiles, garlic, salt, brown sugar, pepper, and coriander in a food processor or blender and purée until smooth.
• Arrange the chicken breasts in a nonreactive baking dish or other container large enough to accommodate them in a snug single layer. Pour the marinade over the breasts and turn to coat them well. Cover and refrigerate for at least 2 hours and up to 1 day.
• Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Grill the chicken (covered on a gas grill) until it has good grill marks on the first side, 4 to 5 minutes. Flip the chicken (covering the grill) and continue to cook until firm to the touch and completely cooked through (check by making a slice into one of the thicker breasts), 5 to 6 more minutes.
• Transfer to a platter and let rest for 5 minutes. Sprinkle with the remaining 1/4 cup cilantro and serve with the lime wedges.

THAI LEMONGRASS CHICKEN

Steps:

• In a mortar or spice mill, grind garlic, peppercorns, cilantro roots and salt and set aside in a large dish or resealable plastic bag.
• Using spice mill or food processor, pulse lemongrass a few times until it is finely shredded and add to ground spices.
• Mix in lime juice, mixing well.
• Add chicken to mixture and work mixture into flesh, using your hands, and allow to marinate for 6 hours or overnight.
• Preheat oven to 400°F.
• Roast chicken in a pan with a drainage rack for 40-45 minutes or until juices run clear.
• Serve garnished with fresh cilantro sprigs, if desired.
• Pass Thai red chile sauce (nam prik dang) (can use recipe# 30195) at the table, and serve with steamed jasmine rice.

THAI CHICKEN LEMONGRASS SOUP RECIPE

Steps:

• Bring the stock to a boil over medium heat in a soup pot. In a strainer, add the lime leaves, chiles, garlic, ginger and lemongrass. Lower the heat to medium-low; cover the pot and gently simmer to let the spices infuse the broth, about 10 minutes. Pull out "infusing" ingredients. Uncover the pot and stir in the chicken, coconut milk, fish sauce, sugar and lime juice. Simmer to heat the chicken through, about 5 minutes. Sprinkle with salt and pepper. Place jasmine rice in the bottom of soup bowls. Ladle the soup on top. Garnish with the cilantro and lime wedges. Cook's Note: Lemongrass imparts a delicate citrusy flavor and aroma, but if you can't find lemongrass, use equal parts lemon peel and ginger. Kaffir lime is gently limey with lots of aroma, but you can substitute lime peel if you can't find it.

THAI LEMONGRASS CHICKEN

Steps:

• Mix the lime juice and fish sauce, and marinade the chicken for about an hour. Pound the lemongrass with a mallet or meat tenderiser, and then very thinly slice it. Heat a little oil in a wok or skillet to medium high heat, add the shallots, onions, garlic, ground dried red Thai chilis and lemongrass, and stir fry until aromatic. Add the chicken and marinade and stir fry until it starts to change color. Add the remaining ingredients and stir fry until heated through and the chicken is fully cooked. Serve with steamed Thai jasmine rice. This dish can also be made with shrimp.

THAI GRILLED CHICKEN WITH LEMONGRASS AND GINGER

Steps:

• Place garlic, ginger, lemongrass, cilantro root, sugar, pepper, and curry powder in a heavy mortar and pound to a coarse paste with a pestle. Work in the soy sauce and oil. If you don't have a mortar and pestle, combine these ingredients in a food processor and puree to a coarse paste.
• Rinse chicken quarters under cold running water, then blot them dry with paper towels. Make 3 deep slashes in each piece of chicken (this helps the chicken absorb the marinade and speeds up the cooking). Arrange chicken quarters in a nonreactive baking dish just large enough to hold them in a single layer. Spoon the marinade over the chicken, forcing it into the slits and turning pieces to coat well on both sides. Let the chicken marinate in the refrigerator for at least 4 hours or as long as overnight, turning the pieces several times so they marinate evenly. The longer the chicken marinates, the richer the flavor will be.
• Set up the grill for direct grilling and preheat it to medium.
• When ready to cook, brush and oil the grill grate. Drain chicken quarters and arrange them on the hot grate skin side down. Grill chicken until it is darkly browned on the outside and cooked through, 6 to 10 minutes per side. Start basting the chicken with oil after about 5 minutes. Watch for flare-ups; if they occur, move thicken to a cooler part of the grill.
• Transfer chicken to a platter or plates, and serve.