Thai Chicken with Lemon Grass
A delicious preparation of chicken that is marinated overnight and then grilled quickly next day, allowing you to kibitz with your guests, yet presenting an exotic, delicious, lip-smacking meal!
Remember that when using lemon grass, the part you really want is not so much the leafy leaves at the top of the stem. You want the base of the plant, where it looks more like a stalk. Lemon grass brings a very subtle, very lemon-y flavor to your recipe, but it does it in a way that blends very well with the other ingredients.
Cut off the woody portions of the lemon grass and remove the outer layers of the stalk. Cut the tender middle section into one-inch lengths. Bruise the lemon grass by hitting it with the back of a Chinese cleaver or pound it in a mortar and pestle.
Combine the lemon grass, chicken, garlic, black pepper, Thai chili, palm sugar, salt, and fish sauce in a bowl. Mix thoroughly and refrigerate overnight.
Place chicken on a hot grill and allow to char slightly, then place the lid over the grill and permit the chicken to smolder in the charcoal smoke. It should cook slowly for at least 15 minutes, or until the juices run clear and the chicken is cooked completely through.
Remove from heat and serve with cold cucumber slices, lettuce, and jasmine rice.