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Easy Lemongrass Chicken

User Rating 3.5 Star Rating (4 Reviews)

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Lemongrass chicken
Khelvan/Flickr/CC BY-SA 2.0
Street cooking in Thailand is kept simple, with a minimal list of ingredients, and yet the food tastes so exquisite. You'll find the same to be true with this easy recipe for Thai lemongrass chicken. Don't be fooled by the simplicity of the ingredients - when they're put together what results is sooo delicious. This recipe is derived from my adventures talking to street cooks in Thailand and watching what they do - the only difference here is that the chicken is baked instead of grilled or stir-fried. I love to make this dish with quarter chicken pieces, but thighs and even plain old chicken breast (skin left on) works well. Note that Carnation evaporated milk is a common street ingredient in Thailand and is often used for curries. Although you can also use coconut milk, I have found the evaporated version far superior in this case. Wonderful with rice or even potatoes if you don't mind a little Easy-meets-West on your table. ENJOY!

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 4 Quarter-Chicken Servings

Ingredients:

  • 4 quarter-chicken pieces, OR equivalent of thighs/breast
  • 2 stalks lemongrass
  • 1/4 cup purple onion, finely chopped
  • 3 Tbsp. fish sauce
  • 2 Tbsp. soy sauce
  • 1 fresh red chili, minced, OR up to 1/2 tsp. chili flakes
  • 1 Tbsp. brown sugar
  • 1 can Carnation milk

Preparation:

  1. Thinly 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 purple onion and mix both in a bowl to create the marinade.
  2. Add the chili and sauces and stir again. Finally, add the Carnation milk and sugar. Stir everything together until sugar is dissolved.
  3. Place chicken pieces in a flat baking pan. Pour the lemongrass concoction over, turning chicken to saturate. Turn pieces skin-side down and set in refrigerator to marinate at least 15 minutes or up to 4 hours.
  4. Preheat oven to 350 degrees. Turn chicken pieces skin-side up and spoon a little more of the marinade from the pan over the surface of each piece. Set baking pan in the middle of your oven and bake 60-75 minutes, until chicken is golden-brown on the surface.
  5. Accompany with plenty of Thai jasmine rice on the side and ENJOY!

Great Side Dishes: This dish is nicely set off by something crisp and green. If I'm short on time, this can be as simple as slices of fresh cucumber garnishing the side of each plate. For a wonderful Thai salad that goes well with this dish, consider this Easy Thai Tossed Green Salad with Coconut Dressing, or - if you have more time, this Thai Cucumber Salad, which I've found to be very popular with guests. Hope you enjoy the ensemble as much as we do!

User Reviews

Reviews for this section have been closed.

 5 out of 5
This Recipe Rocks!, Member sissybecks

Wow! What an absolutely easy and delicious chicken recipe. Reminds me of one dish I had while in Phuket. Never thought I could make it, but this is so, so very close to that divine meal. Thanks for the easy-to-follow instructions. I followed the recipe to the T, and found everything just as advertized. Nope, no problem for this cook finding the onion, carnation or sugar in the list of ingredients. All right there. Thanks, again, Darlene.

1 out of 1 people found this helpful.

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