The sister of a friend recently wondered why I haven’t been posting recipes.  Well, clearly she hasn’t read my last few posts about the juggling of work and family.  Hopefully, she’ll see this post and know that it’s for her!

Lemongrass chicken is a dish that I make often, especially for a super easy weekday dinner that can be scaled up or down as needed.  I like to use dark meat–legs, thighs, drumsticks–which is more flavorful and more forgiving if you overcook.  If possible, I prefer to grill the chicken, but it works equally as well in the oven and even yields a lovely sauce to spoon over some rice.

1/4 cup lemongrass, minced
3 garlic cloves, minced
1 small shallot, minced
1 tablespoon fish sauce
1 tablespoon soy sauce
2 tablespoons light brown sugar
1 teaspoon chili garlic sauce (optional)
1/4 cup grape seed oil
4 medium-large chicken legs (about 1 1/2 lbs total)

Note: I used more chicken in the photos below as I was cooking for the Commune, but the recipe is scaled for four legs.

Combine first 8 ingredients and stir to combine.  Place chicken legs in a glass baking dish and cut a slit on the thigh and another on the drumstick.  Pour marinade over chicken legs and marinate in the refrigerator for one hour.

Pre-heat oven to 400 F.  Bake chicken on middle rack for about 40-45 minutes until meat thermometer reads 165 F.  Chicken should be nice and golden. Remove from oven and serve immediately with white rice and sautéed vegetables, such as baby bok choy. Pairs beautifully with a Sancerre or crisp pinot grigio.  Serves two very hungry people or four less hungry people.