Ingredients Jump to Instructions ↓

  1. 3 tablespoon(s) thick cilantro stems , chopped

  2. 3 tablespoon(s) fish sauce

  3. 2 tablespoon(s) lemongrass bulb , chopped

  4. 3 clove(s) garlic , smashed

  5. 1 teaspoon(s) lime zest

  6. 1 teaspoon(s) black pepper , freshly ground

  7. 2 tablespoon(s) fresh lime juice

  8. 6 small chicken drumsticks

  9. 1 split chicken breast , cut into 6 pieces Cilantro sprigs Lime wedges Fresh chiles , sliced Jasmine rice Thai sweet red chile sauce Cabbage-carrot slaw

Instructions Jump to Ingredients ↑

  1. Combine cilantro stems, fish sauce, lemongrass, garlic, lime zest, pepper, and lime juice in a food processor and pulse mixture to a paste. Place chicken pieces on an oiled broiler-pan rack and brush all over with seasoning paste. Let marinate at room temperature 20 minutes (or overnight in a sealed food-storage bag in refrigerator, turning the bag occasionally). Heat broiler. (If chicken marinated in refrigerator, bring to room temperature.) Broil chicken 8 inches from heat source about 24 minutes, turning pieces frequently, or until skin is crisp and chicken cooked through. Garnish with cilantro sprigs, lime wedges, and sliced fresh chiles; serve with jasmine rice, Thai sweet red chile sauce for dipping, and cabbage-carrot slaw, if desired.


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