Here's a gem from the kitchen of my friend John—a homemade recipe that boasts a collection of ingredients ready to transform into something spectacular.
INGREDIENTS
MARINADE FOR THE CHICKEN:
2 stalks lemongrass
1 to 2 cups cilantro (about half a bunch that you typically buy at the store)
1 to 2 jalapeños (optional)
4 shallots or green onions
8 cloves garlic
2 tablespoons oil, order of preference: coconut, avocado, sunflower, olive … otherwise vegetable. If coconut, heat slightly to change into liquid.
3 tablespoons brown sugar
1 teaspoon salt: prefer Himalayan pink salt or sea salt, otherwise any salt will do.
1 teaspoon freshly ground black pepper
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 cup soy sauce
1 teaspoon sesame oil
2 tablespoons fish sauce
1 tablespoon of lime juice
1 tablespoon oyster sauce
2 tablespoons of Tiger Cry Sauce
1.5 teaspoon turmeric powder
Wash the produce. Blend all of the ingredients in a blender until a thick greenish soup, and then use to marinade the bird(s), preferably 12 to 24 hours.
Chicken:
5 to 10 pounds of chicken with bone in and skin on in any form: whole chicken, 2 to 3 Cornish game hens, legs and thighs, wings, etc.
Puncture randomly with form and allow to soak in marinade 12 to 24 hours.
Cook chicken as desired: rotisserie, smoked, grilled, smoked, per specs.
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