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PrintLemongrass Hens
This simple Thai inspired marinade uses sweet, sour and spicy ingredients to infuse flavour into a whole chicken.
![[+]](/images/uploads/recipes/2012/Dec/07/834_view.jpg)
Lemongrass Hens
1
Rock Cornish hen
1
2 Tbsp
fish sauce
30 mL
1 stalk
lemongrass, minced
1 stalk
or
1 tsp
lemon purée
5 mL
1 Tbsp
brown sugar
15 mL
1 Tbsp
lemon juice
15 mL
1/4 tsp
cayenne pepper
1.25 mL
Preparation
Serves 4
Cook time :
40 min
|
Preparation time :
4 hours 5 min
Lemongrass Hens
1
Preheat oven to 200°C (400°F).
2
In a large bowl or resealable plastic bag, mix all ingredients except chicken. Add the chicken, coat well and marinate in the refrigerator for 4 hours (or more if possible).
3
Place chicken on a baking sheet covered in aluminum foil. Bake in preheated oven for about 40 minutes or until a thermometer inserted in the breast or thigh indicates 77°C (170°F).
4
Serve with wide rice noodles and snow peas.
Notes: For optimal flavour, spatchcock the chicken before marinating. Remove the backbone using a knife or kitchen shears and pull open to flatten. This way, the chicken can marinate perfectly.
