Updated: Mar 5
Begin with an easy blender marinade that combines tastes from the Orient creating an amazing flavorful meal. This is definitely not your mama's chicken!
There's nothing like roast chicken. It is helpful and agreeable, the pefect dish no matter what the circumstances - it will not let you down.
4+ pounds chicken, bone-in skin on thighs, breasts, legs or whole chicken.
3/4 cup avocado oil
1/2 cup fish sauce [I use Red Boat]
1 tbsp. kosher salt
4 lemongras stalks trimmed and sliced.
1 bunch cilantro chopped [reserve some leaves for garnish]
1/4 cup black peppercorns, crushed
2 tbsp. coconut aminos
1 tsp. ground coriander or 1 tbsp. coriander seeds
6 cloves garlic, peeled
Combine avocado oil, fish sauce, salt, lemongrass, cilantro, peppercorns, coconut aminos, coriander, and garlic.
Blend 1-2 minutes until thoroughly mixed.
Place chicken in a large container and season all over with 2 tsp. salt.
Pour marinade over chicken making sure all parts are covered.
Cover and refrigerate at least overnight but longer is best. [up to 3 days]
Grill chicken skin-side down on hottest area uncovered until skin is crispy about 4 minutes.
Flip chicken over moving it to an area of medium heat.[decrease temp to medium if using a gas grill]
Baste with reserve marinade, continue to cook chicken with the cover on until it reaches 160 degrees.
Let rest 15 minutes, then serve - so delicious!