Prep 45 mins
Cook 0 mins
The simplest and easiest way to infuse the flavor of lemongrass into chicken. A southeast Asian recipe from Mark Bittman.
- 8 chicken thighs, trimmed of excess fat
- salt and pepper
- 44.37 ml corn oil or 44.37 ml grapeseed oil or 44.37 ml other neutral oil
- 6 stalk lemongrass, trimmed, halved lengthwise, and smashed
- 44.37 ml soy sauce
- lime wedge
- chopped cilantro
- Sprinkle the chicken with salt and pepper.
- Put oil in a deep skillet over medium high heat.
- Spread the lemongrass in the skillet.
- When lemongrass begins to fry and is fragrant, place the chicken, skin side down over the lemongrass.
- Turn the heat to medium, cover.
- Cook, turning and basting with the soy sauce every 10 minutes or so until the chicken is cooked through, about 30 minutes.
- Discard the lemongrass and serve the chicken with lime wedges and cilantro.
I did something entirely non-conventional with this recipe! I used fish instead of chicken and it was FABULOUS. I used Black Cod and followed the rest of the recipe pretty closely. I did replace cilantro/coriander with basil. It was delightful! The fish was super moist. The soy sauce definitely did not overpower it, nor did the lemongrass. I spritzed a bit of lime juice over the fish when I served it and it had this generally mildly thai-inspired flavor to it. My whole family love it! I think you should try it!
I made this with chicken breast, proportions as given but double lemon grass and it was nice immediately after cooking but a few hours after it got really really dry, impossible to eat. I guess you should not attempt it with chicken breast. Maybe I will try it again one day with chicken legs.
This was very good. The chicken was super tender and basting with soy sauce made a delicious glaze. Made for ZWT6.