- 2 tablespoons lemongrass, minced
- One 3 ½-pound chicken
- 2 cloves garlic, minced
- 2 tablespoons ginger root, minced
- Sweet chili sauce, for dipping
- 2 teaspoons white pepper
- 1/4 cup thin soy sauce
- 1 tablespoon cilantro leaves and stems, minced
- 2 tablespoons curry powder
- 1 cup coconut milk
- 1 tablespoon sugar
First, split the chicken into half through the breast bone. Make holes in the chicken using a fork and place it into a gallon size zip-top bag. Combine the lemongrass, ginger, garlic, cilantro, pepper, sugar, soy sauce, coconut milk and curry powder in a blender and process until smooth. Now pour the marinade mixture over the chicken and coat it evenly. Close the bag and massage the bird well. Keep the bag tight and marinate the chicken in the fridge for at least 4 hours to overnight. Heat the oven to 375°F and place a rack just below the middle. Keep the chicken halves, skin side up on a foil lined sheet pan and bake for around 45 minutes or a thermometer reads 160°F in the fleshy part of the thigh. Pull from the oven and rest for at least 10 minutes. Heat the grill to medium-high heat. Keep the chicken on the grill, skin side down, and cook until dark grill marks form. Remove from the grill and let rest another few minutes. Cut every half into 4 pieces. To make it more delicious, serve it with sweet chili sauce.
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