Friday, June 27, 2014
Lemongrass Dubbel Marinated Chicken
Let's start on a the slightly less ambition end. This recipe features a beer marinade, using one of my favorite styles: the Belgian Dubbel. The most exotic ingredient is the lemongrass. Every once and again fresh stalks will appear alongside the ginger at our local grocery store. More frequently, I'll find a few stalks in a blister pack by the organic produce. When all else fails, hit up an Asian market.
adapted from John Holl's American Craft Beer Cookbook
4 chicken thighs, bone in and skin on
2 lemongrass stalks, trimmed and mince
1/4 cup fresh cilantro, coarsely chopped
1 Tbsp ground pepper
2 Tbsp minced fresh ginger
2 tsp ground coriander
2 tsp salt
1 Tbsp brown sugar
juice and zest of 1 lime
1 cup dubbel
Pat the chicken dry. In a large bowl or zip top-bag, combine all of the ingredients. Toss, stir or shake to coat. Cover or seal, and refrigerate for at least 2 hours or up to a day.
Preheat the oven to 375 degrees F.
Remove the chicken from the marinade. Place skin side down in a large cast iron skillet. Bake for 15 minutes. Flip the chicken and cook for another 20-25 minutes or until the juices run clear and the internal temperature reaches 180.
Switch the oven to broil. Broil the chicken, skin side up for 2-3 minutes or until the skin has begun to brown.
Remove from oven and allow to rest 3-4 minutes before serving.