Lemongrass is very commonly used in Asian cooking and it is an inexpensive herb with a lovely lemony scent and citrus flavour that seems to add that little sharpness to any dish to enhance its flavour. I use lemongrass in curries, marinates for meat and fish and even with ice lemon tea, just like how I had enjoyed the drink when I was in Bali.
If you are interested in chicken recipes that use lemongrass for flavouring, check out my Lemongrass Chicken with Sunflower Seeds Recipe as well as this oven-baked one below.
Oven Baked Lemongrass Chicken Recipe
Ingredients (serves 2)
2 boneless chicken legs, remove skin & fats
1 tbsp fish sauce
1/2 tbsp sugar
1 tsp minced garlic
1 small red onion, finely chopped
2 stalks lemongrass (use the white parts only), finely chopped
Instructions
1. Marinate the chicken with the rest of the ingredients. Chill in fridge for at least 4 hours before cooking.
2. Preheat oven to 180 deg C at Grill with fan. Line a baking tray with aluminium foil.
3. Transfer the chicken pieces to the baking tray and drizzle olive oil over them. Insert into the oven at the highest shelf and bake for 25-30 minutes, flipping over mid-way, till golden brown on both sides.
4. Serve as a main with side dishes or as a side with steamed rice.
The husband and I just love the lemongrass-infused fragrance of the chicken that gives the meat a light refreshing flavour. As this chicken comes with no sauce, it’d be nice if dark meat (leg or thigh) is used as the breast cut may be a little dry if done this way. Bon appetit!