Simple Recipes for Every Day
Grilled Lemongrass Chicken
- Serves: 6
- Prep Time: 20 min
- Cook Time: 50 min
Ingredients
- 1 (5-pound) chicken, spatchcocked
Lemongrass Paste
- 2 tablespoons roughly chopped, peeled fresh ginger
- 6 garlic cloves
- 1 (5-inch) piece lemongrass, tough outer layers removed, roughly chopped
- 2 tablespoons honey
- ¼ cup neutral oil, such as vegetable or avocado oil, plus more for brushing
- 1 tablespoon kosher salt
Sriracha-Brown Sugar Sauce
- ¼ cup packed brown sugar
- ¼ cup soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 teaspoon Sriracha
- ½ teaspoon sesame oil
- 1 teaspoon minced peeled fresh ginger
- 1 tablespoon minced garlic
Scallion Oil
- 1 bunch scallions, thinly sliced
- 2 teaspoons minced peeled fresh ginger
- 2 teaspoons minced garlic
- 1 tablespoon soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon fish sauce
- 2 tablespoons neutral oil, like vegetable or avocado oil
Ingredients
- 1 (5-pound) chicken, spatchcocked
Lemongrass Paste
- 2 tablespoons roughly chopped, peeled fresh ginger
- 6 garlic cloves
- 1 (5-inch) piece lemongrass, tough outer layers removed, roughly chopped
- 2 tablespoons honey
- ¼ cup neutral oil, such as vegetable or avocado oil, plus more for brushing
- 1 tablespoon kosher salt
Sriracha-Brown Sugar Sauce
- ¼ cup packed brown sugar
- ¼ cup soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 teaspoon Sriracha
- ½ teaspoon sesame oil
- 1 teaspoon minced peeled fresh ginger
- 1 tablespoon minced garlic
Scallion Oil
- 1 bunch scallions, thinly sliced
- 2 teaspoons minced peeled fresh ginger
- 2 teaspoons minced garlic
- 1 tablespoon soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon fish sauce
- 2 tablespoons neutral oil, like vegetable or avocado oil
Method
- Heat the grill to medium-high.
- Make the lemongrass paste. In a food processor, combine the ginger, garlic, lemongrass, honey, oil, and salt. Blend until a paste forms.
- Pat the chicken dry and rub it all over with the lemongrass paste until evenly coated.
- Reduce the heat to medium and brush the grates with oil. Add the chicken directly to the grill, breast side up, over direct heat and cook until lightly charred, about 5 minutes. Reduce the heat to low, flip the chicken, cover the grill and cook until the juices run clear and the internal temperature of the thigh reads 165°F on an instant-read thermometer, about 45 minutes. Let the chicken rest for 10 minutes before carving.
- Meanwhile, make the sriracha-brown sugar sauce. In a small saucepan, combine the brown sugar, soy sauce, rice vinegar, sriracha, sesame oil, ginger, and garlic. Bring to a simmer over medium heat. Cook until the sauce thickens slightly, about 10 minutes. Remove from heat. The sauce will continue to thicken as it cools.
- Make the scallion oil. In a small bowl, whisk together scallions, ginger, garlic, soy sauce, rice vinegar, fish sauce, and oil until combined.
- Serve the chicken drizzled with sriracha-brown sugar sauce and scallion oil, or serve them on the side for dipping.
Notes
If using a charcoal grill, move chicken away from the direct heat while cooking to be sure you don’t dry it out. This method may take longer than 45 minutes, so be sure to use a thermometer for doneness.