Grilled Lemongrass Chicken Drumettes with Crunchy Peanut Sauce
Ingredients
1 pound boneless chicken drumsticks (5 – 6 pieces)
2 lemongrass stalks (soft yellow parts only)
2 tablespoons cilantro stems, minced
1 lime zest and juice
3 garlic cloves, minced
3 tablespoons shallots, minced
2 tablespoons fresh ginger, minced
1 red Thai chili, minced
½ teaspoon cinnamon
2 tablespoons light soy sauce
2 teaspoons light brown sugar
1 tablespoons sesame oil
Preparation
Combine all ingredients in a large mortar & pestle or food processor until smooth soft paste forms
Pat dry chicken drumsticks with paper towel and toss with all the marinade. A large zip lock bag work best for tossing.
Refrigerate for about 2 hours, tossing occasionally. For deeper flavours, marinade overnight, if possible)
Remove meat from the marinade and discard leftover marinade
Grilled chicken on indoor or outdoor grill for 4-5 minutes per side, flipping occasionally
Serve on a bed of julienne daikon & lettuce salad with crunchy homemade peanut sauce (See recipes)
Crunchy Peanut Sauce
Ingredients
½ cup organic peanut butter
50 g fresh peanuts toasted and crushed
2 tablespoons soy sauce
1 teaspoon light brown sugar
1 pinch cayenne pepper
1 clove garlic (minced)
¼ cup hot water
Preparation
• Mix all the ingredients with smooth but not runny paste
Julienne Daikon & Lettuce Salad
Ingredients
½ romaine lettuce, julienne
½ daikon Julienne
2 tablespoon fresh cilantro
1 tablespoon lime juice
Preparation
Peel and julienne daikon and keep it in icy cold water, and do the same with romaine lettuce
Right before serving the chicken, drain all the liquid from diakon and lettuce and toss gently with cilantro and lime juice
