Grilled Thai Lemongrass Chicken

When I peered into my freezer I found a package chicken that I bought on sale a few months ago that still  needed to be used.  Since grill season has started, what better way to enjoy the warm spring days than to throw some chicken on the grill!  Grill Thai Lemongrass Chicken uses lemongrass (found in the fresh herb section of your grocer’s produce department).  Lemongrass has a refreshing lemon scent to it.  When our daughter asked what kind of chicken it was, I told her Lemongrass Chicken.  She started at me for a few seconds and then, with a worried grin asked, “Why is there grass on the chicken?”

Grilled Thai Lemongrass Chicken

Serves 6-8

2 tablespoons minced lemongrass

1 tablespoons  minced garlic

1 tablespoons  minced ginger

3/4 cup brown sugar

1/2 teaspoon ground black pepper

1/2 cup soy sauce

2 tablespoons fish sauce

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh basil

2 teaspoons Kosher salt

1 whole chicken cut-up

In a resealable plastic bag, combine all of the ingredients, except the chicken.    Place chicken pieces in the bag; “smoosh” to mix thoroughly.  Refrigerate overnight, up to 24 hours.  .

Heat grill to medium heat.  Remove the chicken from the marinade and place on the hot grill.  Discard marinade.  Grill until the internal temperature of the chicken reaches 165 degrees, approximately 25 minutes.  Turn the chicken half way through to ensure even cooking.