Recipe Database
West Coast Lemongrass Chicken
West Coast Lemongrass Chicken
Serves: 8 hungry folks

1 Stalk Lemongrass chopped
1 tsp Siracha Chili Sauce (or Hot Sauce of your choice)
1 Small Onion
1 Tbs Sesame Oil
½ Cup Soy Sauce
1 tsp Cracked Pepper
4 Tbs white or rice wine
6-8 Chicken thighs (thighs work best, dark meat tastes best)
2 Tbs Turbinado Sugar
2 Tbs Tamarind Concentrate (or any fruit preserves)

Cut excess fat and hanging skin off of thighs. Chop Lemongrass, and chunk onion. Throw all ingredients, except chicken thighs, in blender and blend until a smooth liquid. Place chicken in gallon size ziplock. Dump marinade over chicken. Zip bag and work marinade into chicken. Try and get it under the skin. Refrigerate 4 to 24 hours. Cooking Directions: Preheat Big Green Egg to 400º with firebricks, or some kind of ceramic mass. I used Weber grate on bottom, 3 thin firebricks flat, 2 on their sides, with second grate on top. Drip pan on flat firebricks. Cook for 1 hour with skin up. Flip and cook until done. Internal temperature 175º, or until juice runs clear. We pull of skin before eating. If you eat the skin and want it crispy, cook at 500º for 45 minutes.

Special Instructions: Add garlic to marinade as a variation. Add cayenne or hot spices to marinade as desired. MikeNote: This was prepared by Fats and Chef Deanne at Big Green Egg on 11/06/04