Unlock the remarkable potential of your culinary skills with our Chicken with Marinade and Lemongrass recipe. This dish showcases tender chicken thigh fillets infused with a vibrant mélange of lemongrass, garlic, and chili, ensuring a delightful exploration of Southeast Asian flavors. Experience the impeccable balance of savory and sweet brought by the Vinasamex marinade and palmyra nectar—this recipe is certain to captivate your guests at any gathering. Follow our clear, step-by-step instructions to achieve perfectly roasted chicken, elegantly garnished with sautéed spring onions and crunchy roasted cashews. Begin this culinary journey and elevate your dining experience.
Grind the lemongrass, garlic, shallots, and red chili pepper into a fine paste using a mortar and pestle. Transfer the mixture to a large mixing bowl and add Vinasamex marinade, sesame oil, palmyra nectar, Shaoxing cooking wine, and black pepper. Mix everything into a marinade.
Add the chicken, mix well, and let it marinate in the refrigerator overnight.
Allow the marinated chicken to come to room temperature for an hour before grilling. Meanwhile, preheat the convection oven to 175°C. Place a sheet of parchment paper on a baking tray (to prevent moisture from burning onto the tray). Place a rack on the baking tray and arrange the chicken thighs on it. Slide the baking tray with the rack into the middle of the oven and roast the chicken for 50 minutes until cooked through.
Heat the sunflower oil in a skillet over medium-high heat and add the spring onions and salt. Sauté for a few seconds and then remove from the heat. Set aside.
Ensure the roasted cashews are ready.
Once the roasted chicken is cooked, slice it into thin strips of 2 cm and arrange them on a serving platter. Drizzle the spring onion oil and sprinkle the roasted cashews over the chicken before serving.
