Saturday, April 12, 2008

Lemongrass Chicken

Hung, the winner of Top Chef, featured in Food and Wine magazine.

  • 2 garlic cloves, chopped
  • 2 scallions—whites chopped, greens sliced, for garnish
  • 1 large stalk of lemongrass, bottom two-thirds chopped
  • 1 tablespoon chopped cilantro stems, plus sprigs, for garnish
  • 2 teaspoons sugar
  • 1 tablespoon fresh lime juice
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 6 skinless, boneless chicken thighs
  • 2 tablespoons vegetable oil
  • Lime wedges, for serving

  1. In a mini processor, puree the garlic, scallion whites, lemongrass, cilantro stems, sugar, lime juice, salt and pepper to a paste.
  2. Rub the paste all over the chicken thighs. Put the chicken on a plate, cover and refrigerate for at least 1 hour.Scrape the marinade from the chicken.
  3. In a large, nonstick skillet, heat the oil. Add the chicken, and cook over moderately high heat until cooked through; transfer to plates, and garnish with scallion greens and cilantro sprigs. Serve with lime wedges and the dipping sauce.

Notes: The flavors were really good, but I don't think that the marinade was strong enough for chicken thighs. The original recipe called for pompano fillets (fish), so I might try it next time.

Tim's Rating: 10/10
Liz's Rating: 8/10

1 comment:

Samantha from Maine said...

Made this last weekend and it was delish! Thank you for this yummy post!