Page 226 - UMass2018_CookBook

Ingredients
Serves 4
2 ounces frozen chopped lemongrass
1 sprig fresh cilantro, chopped
1 1⁄2 teaspoons granulated sugar
1 tablespoon minced garlic
2 1⁄4 teaspoons reduced sodi- um soy sauce
2 1⁄4 teaspoons oyster sauce 2 tablespoons coconut milk 1⁄4 teaspoon kosher salt 1⁄4 teaspoon ground turmeric 3⁄4 teaspoon Spanish paprika 1⁄8 teaspoon red pepper flakes 1 1⁄4 pounds boneless skinless
chicken thighs 2 1⁄4 teaspoons canola oil
Lemongrass Chicken
Mai Pham
Preparation
1. In a bowl, stir together the lemongrass, cilantro, sugar, garlic, soy sauce, oyster sauce, coconut milk, salt, turmeric, paprika and red pepper flakes until combined. Add the chicken and toss evenly to coat. Cover and refrigerate for at least 4 hours, or pref- erably overnight.
2. Preheat oven to 350°F. Line a baking sheet with foil. Preheat a grill pan over medium heat.
3. Just before grilling, add the oil to the chicken mixture and toss to incorporate. Working a few pieces of chicken at a time, grill until dark grill marks appear on the bottom. Transfer the chicken, grill mark side up, onto the prepared baking sheet. Repeat with the remaining chicken.
4. Bake the chicken until a thermometer inserted into the thickest part of the thigh registers 165°F.
212 | TASTE OF HOME