Thai Lemongrass Chicken - garlic

Method

• Start by marinating your chicken.
• To a small mixing bowl, add the ingredients for the Thai lemongrass chicken, with the exception of the chicken, and mix well.
• Rub the marinade all over the chicken.
• Cover and place into the refrigerator, at least 4 hours, but preferably overnight.
• During this time, make the lemongrass-infused oil.
• To a food processor, add lemongrass.
• Pulse and blend until you have broken down the lemongrass.
• Heat a small pot on medium-low heat.
• Add the oil, shredded lemongrass, and garlic.
• Cook this over medium low heat for about 40 minutes.
• Then strain the oil into a container.
• Reserve for grilling, and for later use.
• Before grilling, remove the chicken from the refrigerator and set it on the counter, taking the chill off it.
• Heat up your grill.
• I use charcoal and some wood chunks, but use what you got.
• The goal is to cook it over indirect heat, as you do not want a burnt chicken.
• 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.
• Cook until meat thermometer reads a safe temperature, at least 165 degrees F.
• Plate and shower with sliced green onions and additional cilantro if desired.
• The end result is really, really great chicken.
• 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.