entrees

Lemongrass Chicken

This chicken is juicy and tender -- the leftovers are perfect for adding to our Chicken Fried Rice.
10 min
PREP TIME
45 min
COOK TIME
270
CALORIES
7
INGREDIENTS

INGREDIENTS 8 SERVINGS

  • 1 (3 to 4 pounds) whole chicken (1500g - 2000g) cut into pieces, or 3 pounds chicken parts
  • 2 cups (500 milliliter) coarsely chopped onions
  • 1/3 cup (80 milliliter) coarsely chopped fresh lemongrass
  • 1 teaspoon (5 milliliter) Sea Salt Grinder
  • 1 lemon, quartered
  • 1 lime, quartered
  • Sweet Red Chili Sauce

Preparation

  • 1 Preheat oven to 375°F. Toss chicken pieces with onion, lemongrass and salt in roasting pan. Squeeze the lemon and lime quarters over the chicken; toss again.
  • 2 Bake 35 to 45 minutes or until chicken internal temperature reaches 165°F (74°C), turning occasionally and basting with pan juices.
  • 3 Place chicken on a serving platter. Skim the fat from the pan juices. Drizzle over chicken. Serve with Chili Sauce on the side for dipping.

NUTRITION INFORMATION

(per Serving)

RELATED RECIPES

REVIEWS