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1
Start by marinating your chicken.
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2
To a small mixing bowl, add the ingredients for the Thai lemongrass chicken, with the exception of the chicken, and mix well.
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3
Rub the marinade all over the chicken.
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4
Cover and place into the refrigerator, at least 4 hours, but preferably overnight.
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5
During this time, make the lemongrass-infused oil.
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6
To a food processor, add lemongrass.
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7
Pulse and blend until you have broken down the lemongrass.
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8
Heat a small pot on medium-low heat.
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9
Add the oil, shredded lemongrass, and garlic.
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10
Cook this over medium low heat for about 40 minutes.
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11
Then strain the oil into a container.
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12
Reserve for grilling, and for later use.
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13
Before grilling, remove the chicken from the refrigerator and set it on the counter, taking the chill off it.
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14
Heat up your grill.
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15
I use charcoal and some wood chunks, but use what you got.
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16
The goal is to cook it over indirect heat, as you do not want a burnt chicken.
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17
So when you are ready, set the chicken on the grill grate and cook for about 40 minutes, brushing with the lemongrass-infused oil as it grills.
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18
Cook until meat thermometer reads a safe temperature, at least 165 degrees F.
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19
Plate and shower with sliced green onions and additional cilantro if desired.
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20
The end result is really, really great chicken.
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21
You are left with not only a garlic-flavored chicken, but one that has the subtle hints lemon, lime and ginger as well as flavor from the awesome lemongrass-infused oil.
