Thai Lemongrass Chicken

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 165ºF.

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.