food comas

This recipe is on my MVP list of whole roasted chicken recipes.  Yes, that list exists.

The marinade for this chicken is incredibly delicious and jam-packed with flavor.  It is sweet, spicy, salty, savory, and basically fool-proof.  All my favorite things when it comes to cooking!

This recipe seems to be a slightly westernized version of the traditional Thai grilled chicken (Gai Yang), which is usually served with a sweet and sour sauce.  I have attempted a version of that previously with my Thai Barbeque Chicken, which has more of a coconut curry feel to it.

This whole roasted chicken, on the other hand, takes things to a whole new level with vibrant lemongrass and intense chili flavors.  It is so easy to make and the results are so aromatic and wonderfully juicy and tender.  I would definitely recommend allowing the chicken to marinate overnight for maximum flavor infusion.

Enjoy this chicken with some steamed rice and a refreshing Thai salad, such as this Spicy Shrimp and Pomelo Salad or Green Papaya Salad.

Thai Lemongrass Roast Chicken (adapted from the recipe by jenpalombi)

Yields: 4 servings

Ingredients:

• 1 whole chicken (3-4 lbs)
• 1/2 C lemongrass, minced (3-4 stalks)
• 2 T shallots, minced
• 1 T garlic, minced
• 1 1/2 T fish sauce
• 1 T soy sauce
• 1 T red pepper flakes
• 1 1/2 tsp salt
• 2 T sugar
• 2 T fresh cilantro, chopped
• 1 tsp canola oil

Directions:

Rinse the chicken and pat dry with paper towels.  Trim any excess fat.

In a bowl large enough to hold the chicken, combine all but 2 T of the lemongrass with 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 the skin.  Pour any excess marinade into the bird’s cavity.

Allow to marinate in the refrigerator for at least 3 hours, preferably overnight.  Bring the chicken to room temperature before cooking it.

Preheat the oven to 350°F.  In a small bowl, combine the remaining 2 T of lemongrass, cilantro and canola oil, and set aside.

Place the chicken breast-side down on a rack in a roasting pan.  Cook for 30 minutes.  Turn the bird over and roast for another 20 minutes until evenly browned.  About 10 minutes before the chicken is done, baste the chicken with the lemongrass, cilantro and oil mixture.  Spread the mixture evenly over the entire bird and continue roasting until the chicken is fully cooked.

Remove and let the chicken rest for 10 minutes before carving.  Enjoy!