Prep 6 hrs 15 mins
Cook 45 mins
A simplistic recipe that is mild in nature , but is ready to be spiced up at the table. Easy to roast in the oven, but can also be grilled outdoors. Goes well with my recipe for (Thai Red Chile Sauce - Nam Prik Dang), which is fiery, yet very delicious!
- 2 garlic cloves, peeled
- 2 teaspoons black peppercorns
- 2 teaspoons kosher salt
- 5 cilantro, roots (with some stem attached)
- 2 stalks lemongrass, white part only, cut into 1-inch pieces
- 1 lime (juice of)
- 3 lbs skinless chicken thighs (with bone)
- 1⁄2 cup fresh cilantro stem
- In a mortar or spice mill, grind garlic, peppercorns, cilantro roots and salt and set aside in a large dish or resealable plastic bag.
- Using spice mill or food processor, pulse lemongrass a few times until it is finely shredded and add to ground spices.
- Mix in lime juice, mixing well.
- Add chicken to mixture and work mixture into flesh, using your hands, and allow to marinate for 6 hours or overnight.
- Preheat oven to 400°F.
- Roast chicken in a pan with a drainage rack for 40-45 minutes or until juices run clear.
- Serve garnished with fresh cilantro sprigs, if desired.
- Pass Thai red chile sauce (nam prik dang) (can use recipe# 30195) at the table, and serve with steamed jasmine rice.
Quick, simple and a nice bit of spice with the black pepper-what more could you ask. I was unable to get lemongrass, so I used the zest of a lemon instead. I served this with a Thai style cucmber salad.