MALAYSIAN STYLE GRILLED CHICKEN
This easy, flavorful chicken dish relies on a wonderful spice paste marinade. The lemongrass imparts a zesty, citrusy flavor and fragrance to the chicken, while coconut milk and Thai chile peppers — or dried chile pepper flakes — add oomph.
In a pinch, you can substitute fresh lemon or lime juice, but lemongrass’ flavor is unique and it’s easy to use. Trim off the bottom 2 or 3 inches of the stalk, then remove the tough outer leaves to reach the core. Chop it coarsely, then blend it with the other ingredients to make the spice paste. (We usually make a double or even triple batch of the spice paste, and freeze the extra for future meals.)
The chicken can be marinated for as little as 30 minutes or as much as two days ahead. Get it started on the weekend and your Monday night dinner will be a breeze. When you’re ready to cook, just fire up the backyard grill or your oven and get ready for a fantastic dinner.
Malaysian Style Grilled Chicken
Serves 2 to 3
INGREDIENTS
1 cup shallots, roughly chopped
2 cloves garlic
1-inch piece of ginger, peeled and roughly chopped
2 or 3 Thai bird’s eye chiles or ½ teaspoon dried pepper flakes
1 stalk lemongrass, trimmed and roughly chopped
1-inch piece fresh turmeric, or ½ teaspoon dried turmeric
3 macadamia nuts or candlenuts 1 tablespoon dried cumin
1 teaspoon dried coriander
2 tablespoons vegetable oil
1 cup coconut milk
1 teaspoon tamarind concentrate (optional)
Salt and pepper to taste
4 boneless chicken thighs
DIRECTIONS
In a blender, combine the shallots, garlic, ginger, chiles, lemongrass, turmeric, nuts, cumin and coriander, and blend until smooth, adding a little water, if needed, to form a spice paste. Heat the vegetable oil in a skillet, add the spice paste and cook, stirring, for 6 to 8 minutes. Add the coconut milk and tamarind paste, and season with salt and pepper to taste. Bring to a boil, then lower heat and simmer, stirring occasionally, for another 5 to 6 minutes. Let cool. Add the chicken to the cooled mixture and let marinate for 30 minutes, if you’re in a rush, or up to two days, refrigerated.
The chicken can be grilled or roasted in a 375-degree oven until done, about 35 to 45 minutes. Serve with rice and your favorite veggies on the side.