September 2021
Lemongrass Chicken
Punctuating the last weeks left of this season with the flavors of summer -- zest and tang. Lemongrass Chicken is a very easy dish to prepare. 90% of the work is in the marinade preparation; the rest, a breeze. Lemongrass apparently is the requisite ingredient. This is readily available in Asian groceries fresh and frozen all year long. However, there is huge difference with the flavor and aroma rendered between the two, as with most ingredients. That said, fresh is most preferred.
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Now what is lemongrass? Lemongrass is a tropical grass popularly used for medicinal, culinary, and cosmetic purposes. It is known to promote better digestion and is also used as a fever reducer and a natural immunity booster. Lemongrass provides a sweeter lemon flavor without the sourness. Egyptians were known to use it for essential oils and perfumes. Though its flavor profile is akin to lemons and limes, there's no substitute for its distinctly unique and refreshing herbal taste.
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In this recipe, we will be blending this aromatic herb with a rye whiskey also knows for its citrus & spice notes: Sazerac rye.
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Ingredients
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1/2 Bulb Garlic (Minced)
1/2 Cup Lemongrass (Finely Chopped -- I used a food processor)
2 Tbsp. Lime Juice
1 Tbsp. Ginger (Minced)
3 Tbsp. Dark Brown Sugar
5 Tbsp. Fish Sauce
1 Shot Rye Whiskey (Sazerac)
1 lb. Chicken Thighs (Room temperature)
2 Tbsp. Lime Zest
For Garnish: Lime Wedges, Cilantro (Coarsely Chopped)
As Needed: Sesame oil
To Taste: Salt & White Pepper
Instructions
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Lemongrass Preparation -- peel off the outer layer of the stalk that's tough (This part has dried up and is devoid of flavor and fibrous to the bite.) Toss the stalk in a food processor or chop finely to release the flavor.
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In a mixing bowl, add the garlic, lemongrass, lime juice, ginger, brown sugar, fish sauce, and rye. Stir until the sugar complete dissolves and set aside for 10 to 15 minutes for the flavors to marry.
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Evenly coat the chicken thighs with the marinade (you can make more of the marinade as needed.) Marinate the chicken in the refrigerator overnight (no less, otherwise the intended flavor will be compromised)
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Preheat the oven to 350F. Arrange the chicken thighs skin side down and roast for 10 min., then remove. Crank the heat to 450F and roast skin side up for 15 to 18 minutes or until done. Save the drippings!
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Drizzle sesame oil to scrape the drippings and pour into the dish. Arrange the chicken thighs on top and sprinkle with lime zest. Garnish with cilantro and lime wedges. Finish with salt & white pepper as needed.
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*Best served with steamed rice or rice noodles
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The Pairing:
Toki Highball Style
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Toki highball is probably my favorite summer drink...light and the refreshing crisp flavor is straight to the point. The floral lemongrass notes of Toki flows impeccably with this dish. Sip before, with, and after...Kanpai!
