Roasted Lemongrass Chicken With Sweet Lime Sauce
Thai lemongrass chicken is fragrant and moist and imbued with the flavors of lemon and lime. It is roasted in the oven.
- Serves: 4 persons
- 4quarter chicken pieces, or 1 small whole chicken
- 2stalks fresh lemongrass
- ¼cup onion (finely chopped)
- 4cloves garlic (minced)
- 1thumb-size piece galangal or ginger (grated or thinly sliced)
- 2fresh red chilies (minced)
- 2tablespoons fish sauce
- 2tablespoons soy sauce
- 1tablespoon brown sugar
- ½can thick coconut milk
- Lime wedges as garnish
- For the Sauce:
- 1cup water
- Juice of 1/2 a lime
- 2tablespoons rice vinegar
- 1thumb-size piece galangal or ginger (minced or grated)
- 2cloves garlic (minced)
- 3tablespoons fish sauce
- ⅓cup honey
- 1heaping teaspoon cornstarch powder (dissolved in 3 tablespoons water)
Step 1Thinly slice the lemongrass and then chop it up as finely as you can (alternatively you can use a food processor or chopper for the mincing part). Do the same with the onion, garlic, galangal/ginger, and chili.
Step 2Set chicken pieces in a roaster or flat baking pan, and rub these herbs all over the skin, all sides. Sprinkle lightly with salt and pepper.
Step 3Cover and leave in the refrigerator at least 1/2 hour or up to six hours to marinate.
Step 4Preheat oven to 350. While the oven is warming up, combine fish sauce, soy sauce, brown sugar, and coconut milk. Stir together until sugar is dissolved.
Step 5Drizzle this over chicken, turning to saturate. Try to get as many of the herbs on the skin of chicken as possible.
Step 6Add 1/4 cup water to the roaster/pan in and around the chicken.
Step 7Cover and set in the middle of your oven to bake 45 minutes.
Step 8Remove cover and continue roasting 20 minutes until chicken turns golden-brown (whole chicken will take longer).
Step 9Top with slices of fresh lime and chili, if desired, or just serve as is.
Step 10Accompany with plenty of Thai jasmine rice and the sweet lime sauce (below) on the side.
Step 11While chicken is roasting, make the side sauce. In a saucepan, add all sauce ingredients except cornstarch. Bring to a boil, then lower the heat to a simmer.
Step 12Taste test for sweetness and saltiness, adding more honey if not sweet enough, or more fish sauce (instead of salt) as desired. If you prefer a spicy sauce, add some fresh chili or chili sauce.
Step 13Add cornstarch and water mixture. Stir until sauce thickens. Serve with the roasted chicken and enjoy!