Grilled Lemongrass Chicken
I made half the recipe to yield 2 servings.
1/4 cup minced shallots
3 tablespoons lemongrass paste
3 garlic cloves, minced
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
Zest from 1 lime
2 teaspoons kosher salt
2 tablespoons peanut oil
1 tablespoon fish sauce
1 teaspoon honey
8 chicken thighs, bone-in, and skin-on or off according to preference (3½ pounds)
Make the marinade.
Mince the shallots and combine them with the lemongrass paste in a large bowl or ziplock bag. Add the minced garlic, ginger, black pepper, lime zest, salt, oil, fish sauce, and honey. Stir the marinade to combine all the ingredients.
Place the chicken thighs in the marinade. Massage the marinade into the chicken. Cover the bowl or seal the bag and let the chicken marinate in the refrigerator for at least one hour and up to 24 hours.
Preheat an outdoor grill for medium heat and lightly oil the grilling grates. If using a stovetop grill, heat on medium-high and oil the pan.
Remove the chicken thighs from the marinade and shake to remove excess marinade. Discard the remaining marinade.
Grill the chicken until no longer pink in the center and the juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F.
Rainy Day Oven Method
Preheat the oven to 400°F. Place the chicken skin-side down on a wire rack placed on top of a foil-lined baking sheet.
Place the chicken in the oven and bake for 25 minutes. Turn the chicken skin-side up and bake for an additional 25 minutes or until the skin is evenly browned and the thickest part of the meat registers 165°F on an instant-read thermometer.
Pork Fried Rice
I always save one BBQ pork chop, when I make them, to use in this dish. If you want to add some spice to this dish use Asian chili oil instead of peanut oil. For a low carb version substitute four cups of cauliflower rice.
4 cups leftover cooked rice
1 cup cooked pork, finely diced
2 tablespoons Asian chili oil or peanut oil, divided
2 large eggs, beaten
3 scallions, thinly sliced
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
1/2 cup diced celery
1/2 cup finely diced banana pepper or other thin-skinned pepper
3 tablespoons soy sauce
2 teaspoons sesame oil, divided
Heat 1 teaspoon sesame oil in a large heavy skillet over high heat. Add the beaten eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into ½-inch pieces.
Add 1 tablespoon chili or peanut oil to the pan along with scallions, ginger, and garlic; cook, stirring until the scallions have softened, about 30 seconds. Add banana pepper and celery; cook, stirring, until just tender, 2 to 4 minutes. Add the diced pork and cook, stirring, for 1 minute. Transfer everything to a large plate.
Add the remaining 1 tablespoon chili or peanut oil to the pan; add the rice and stir-fry 2 minutes.
Return the pork mixture and eggs to the pan; add soy sauce and sesame oil and stir until well combined. Serve with the Lemongrass Chicken.