Vietnamese-Style Lemongrass Chicken

This is adapted from Donna Hay's recipe from her magazine.

We did this on the barbeque, and found it a fantastic flavour - note that some charring is acceptable.  I've listed how we serve this chicken, but this chicken can be used in a variety of recipes.

Main

• 2 stalks of lemongrass, chopped
• 2 cloves of garlic, chopped
• 1/4 cup dark soy sauce
• 1 tablespoon vegetable oil
• 2 tablespoons brown sugar
• 2 teaspoons fish sauce
• 8x 120g chicken thigh fillets, trimmed

1. Place the lemongrass and garlic in a small food processor, and process until finely chopped.
2. Place in a bowl with the soy, sugar, fish sauce, and chicken.
3. Toss well to coat, then cover and leave to marinate in the refrigerator for an hour.
4. Heat a char grill or barbeque over high heat, and cook the chicken for 2-3 minutes each side (basting with the marinade) or until cooked through.
5. Slice and serve with the dipping sauce, a green salad, and steamed rice.

Dipping Sauce

• 1/2 cup hoisin sauce
• 1/3 cup rice vinegar
• 2 cloves of garlic, crushed
• 2 small chillies, sliced
• 1/3 cup peanuts, roasted and chopped

1. Place the ingredients in a non-metallic bowl, and stir to combine.

Note: We spoon this sauce over the chicken, but can be used for dipping or as a condiment for other dishes.

Devilled Chicken Wings

• 1/4 cup extra virgin olive oil
• 1 1/2 smoked paprika
• 1 tsp ground cumin
• finely grated zest of 1 lemon
• 1kg chicken wings, halved
• lime wedges for serving

1. In a shallow dish, mix the oil, paprika, cumin, lemon zest, and a good grinding of black pepper.
2. Add the chicken wings and turn to coat in the dressing.
3. Cover and marinate for at least an hour refrigerated, but up to 24 hours is best.
4. Gently turn the chicken wings in the dressing, adding 1/2 tsp salt.
5. Cook over a low to medium heat on an oiled barbeque hot plate for about 45 minutes or until cooked through and well-coloured.
6. Baste with the marinade juices from time to time.
7. Transfer the chicken wings to the grill rack for the last few minutes.
8. Transfer the chicken wings to a platter, sprinkle with salt, and squeeze over lime wedges.

Note: As we have a gas barbeque, I like to use a smoker box to add a bit of smoky flavour. If you don’t have one of these, add a stalk of rosemary to the heat source and let the wings absorb the smoke.

Serving: We eat this with a fresh garden salad and a warmed Turkish bread. Good with a beer too.