Thai Lemongrass Chicken Roast

Difficulty: easy

Now it would be best if you could make this out of whole chicken, but whole chicken is more expensive than chicken drumsticks. So as circumstances dictate, I’m using chicken drumsticks. This recipe, as the name suggests, uses lemongrass. Lemongrass is a very common ingredient for Thai recipes, it gives that refreshing lemony taste but you only have to use the inner part of it. Make sure you peel off the dry outer layer and then crush the hard white center part. This will break the cellulose layers and the flavor will be released.


8 chicken drumsticks or 1 whole chicken (1.5 kg) with skin

1.5 tbsp light soya sauce

3 tbsp fish sauce

3 tsp lemongrass, finely chopped

2 green onions, chopped

3 tbsp sugar, granulated

5 garlic cloves, finely chopped

0.5 tsp salt

1 tbsp oil

2 tbsp butter, melted


Take the chicken and pat it dry, we will be putting a lot of ingredients on it so we need the water to be completely gone. Coat the chicken with the soya sauce, fish sauce, 2 tsp lemongrass, green onions, sugar, garlic, salt and oil. Make sure you massage it a lot. Then set aside for 3 to 4 hours. If you have the time then you can leave it over night in one of those big Ziploc bags, but I can’t afford to waste a big Ziploc bag so i just covered it with another plate.

Mix 1 tsp lemongrass with the melted butter and set aside. Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit) and bake the chicken uncovered for 45 minutes. If using whole chicken then do it breast-side down. Take the chicken out turn it over, baste it with the lemongrass butter then put it back into the over at 200 degrees Celsius (400 degrees Fahrenheit) for another 30 minutes. The chicken is supposed to be a bit dry and the sugar in the sauce it supposed to turn black but don’t worry, it tastes amazing.

Serve with steamed rice and some condiments, I had some mushrooms left over so I just sauteed them. Enjoy!



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