6 chicken legs, thighs and drumsticks, separated
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
½ cup lemongrass barbecue paste
Prepare a barbecue for cooking. Place the chicken on a baking sheet and season with salt and pepper. Slice the log of barbecue paste into disks and dot the chicken with them.
When the coals are hot, place the chicken, with the pasted side facing up, on a grill.
Cover and cook for 20 to 30 minutes, depending on your grill, until the juices run clear. Don't turn. Carefully scrape the paste off the chicken and serve with rice. For a more intense flavor, drizzle lemongrass oil (see recipe above) over the chicken after removing from grill.
Lemongrass Barbecue Paste
2 stalks fresh lemongrass
11-inch piece fresh frozen turmeric (see note)
11-inch piece frozen galangal (see note)
1 shallot
1 fresh frozen lemon leaf (see note)
1 clove garlic
2 tablespoons cold butter.
1. Pulverize the lemongrass in a food processor. Add all the rest of the ingredients except the butter and process to a fine paste. Take a tiny taste to make sure that the mash is fine enough. It will taste terrible. If any fibrous pieces remain, process until they are gone. Add the butter and process just to combine.
2. Remove paste from bowl and shape into a log about 1 inch in diameter. Wrap in plastic wrap. Freeze.This paste can be used to enliven chicken (see recipe below) veal or fish like tuna, swordfish or Chilean sea bass before broiling, grilling or baking. It will keep for about a month in the freezer.
Yield: One-quarter cup.
Note: Turmeric, galangal and lemon leaf are available in Asian markets.
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