Thai Lemongrass Chicken

It’s official, well it’s been official, it’s finally grilling season in Wisconsin. Not that I haven’t been grilling all year long, but the weather is finally getting a lot more nice in Wisconsin. So this past Mother’s day weekend was full of cooking for my loved one(s). As we progressed into the weekend, I decided to use up a bag of frozen lemongrass I had. I’m trying to purge my freezer and use up lots of yummy leftovers. As I was thinking of what to make with the lemongrass (I always have Thai on my mind when it comes to lemongrass), I decided on making a lemongrass infused oil, and use that for grilling a spatchcocked whole chicken. The lemongrass infused oil was phenomenal, but a simple marinade was also created to make this Thai lemongrass chicken even better.

Let’s get started.

Ingredients for the lemongrass oil:

• 3 stalks lemongrass, bottom half only, roughly chopped
• 1 cup canola oil
• 2 cloves garlic

Ingredients for the Thai Lemongrass Chicken:

• 1 whole chicken, backbone removed
• 6 cloves of garlic, minced
• small handful of cilantro roots, finely chopped
• 1 tsp cracked black pepper
• 3 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 pinch of salt
• scallions, thinly sliced, for garnish

Start by marinating your chicken. To a small mixing bowl, add in the ingredients for the Thai lemongrass chicken, with the exception of the chicken, and mix well. Rub the marinade all over the chicken. Cover and place into the refrigerator, at least 4 hours, but preferably overnight.

During this time, make the lemongrass infused oil.

To a food processor, add the lemongrass. Pulse and blend until you have broken down the lemongrass. Take a good smell. I love that smell.

Heat a small pot on medium-low heat, add in the oil, and add in the shredded lemongrass and garlic. Cook this on medium low heat for about 40 minutes. Then strain the oil into a container. Reserve for grilling, and for later use.

Before grilling, remove the chicken from the refrigerator and set it on the counter, allowing it to take the chill off.

Heat up your grill. Again, I use charcoal and some wood chunks, but use what you got. The goal is to cook it over indirect heat as you do not want a burnt chicken. So when you are ready, set the chicken on the grill grate, and cook for about 40 minutes, brushing with the lemongrass infused oil during the grill period. Cook until your meat thermometer reads a safe temperature.

Plate, and shower with sliced green onions and additional cilantro if desired.

The end result is really, really great chicken. You are left with not only a garlic flavored chicken, but one that has the subtle hints of a lemon-lime and ginger flavor from the awesome lemongrass infused oil. It was a hit, and a great start to the weekend. Hope you enjoy!

Thai Lemongrass Chicken

Dax Phillips

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Prep Time 4 hours hrs

Cook Time 45 minutes mins

Total Time 4 hours hrs 45 minutes mins

Course Chicken

Cuisine Thai

Servings 6

Ingredients

  

• Ingredients for the lemongrass oil:
• 3 stalks lemongrass bottom half only, roughly chopped
• 1 cup canola oil
• 2 cloves garlic
• Ingredients for the Thai Lemongrass Chicken:
• 1 whole chicken backbone removed
• 6 cloves of garlic minced
• small handful of cilantro roots finely chopped
• 1 tsp cracked black pepper
• 3 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 pinch of salt
• scallions thinly sliced, for garnish

Instructions

 

• Start by marinating your chicken. To a small mixing bowl, add in the ingredients for the Thai lemongrass chicken, with the exception of the chicken, and mix well. Rub the marinade all over the chicken. Cover and place into the refrigerator, at least 4 hours, but preferably overnight.
• During this time, make the lemongrass infused oil.
• To a food processor, add the lemongrass. Pulse and blend until you have broken down the lemongrass. Take a good smell. I love that smell.
• Heat a small pot on medium-low heat, add in the oil, and add in the shredded lemongrass. Cook this on medium low heat for about 40 minutes. Then strain the oil into a container. Reserve for grilling, and for later use.
• Before grilling, remove the chicken from the refrigerator and set it on the counter, allowing it to take the chill off.
• Heat up your grill. Again, I use charcoal and some wood chunks, but use what you got. The goal is to cook it over indirect heat as you do not want a burnt chicken. So when you are ready, set the chicken on the grill grate, and cook for about 40 minutes, brushing with the lemongrass infused oil during the grill period. Cook until your meat thermometer reads a safe temperature.
• Plate, and shower with sliced green onions and additional cilantro if desired.