Spicy Honey Lemongrass Glazed Chicken

Lemongrass is not something I use much.  I love Asian food but I have not really played around with the ingredients a whole lot- I guess I am rather in a rut with European and classic styles, with a little Tex-Mex thrown in. It is a comfortable place for me…not much thought goes into the flavor combinations and I am familiar with the techniques.  My family likes it.  What more can you ask?

Umm….variety?  Challenge? Stepping out of the box with flavors?

The last time I shopped I saw lemongrass at the little natural grocer I use and I decided I would get some and do something with it.  It is very inexpensive and it just smells so good!

Lemongrass is an herb that smells and tastes very much like lemon drops.  It has a sweetened lemon flavor rather than the tart straight citrus.  Because of this it gives the foods that you flavor it with a bit more complexity than just lemon.  It is especially suited for sweet glazes and sweet/hot combinations.

I used bone in chicken thighs because they have so much more flavor than breast.  This dish has deep flavor and it needs flavorful meat to carry it off.  You could do this with a whole chicken, or chicken thighs but I think that breast would be too delicate.

Glaze

• 8 lemon grass stalks, finely minced, use just the white
• 2 teaspoons minced ginger
• Juice and zest of 1 lemon
• 2 tablespoons organic shoyu sauce
• 1 jalapeno seeded and minced, or more to taste
  
• 1/4 c honey
• Salt and black pepper to taste
• 1/4 cup chicken stock

Mix all ingredients in a non reactive saucepan.  Simmer until glaze is reduced and thickened.  Stir often and keep an eye on it so it does not scorch.  Cool.

Chicken

• Glaze
• 8 chicken thighs, bone in and skin on
• salt and pepper to taste

Season chicken thighs wit salt and pepper.  Place on a parchment lined baking sheet.  Brush glaze on and then allow to stand for about 30 minutes.  Do not contaminate the glaze with the brush, just pour a little of the glaze in a small dish and use it from there.  You will want any leftover glaze as a dipping sauce.

• Preheat the oven to 375F
• Brush the chicken with more glaze.  Be careful not to contaminate the glaze with the brush.
• Place chicken in preheated oven.
• Bake until the chicken reaches an interior temperature of 165F, about 45 minutes.  Brush with glaze a couple more times.
• Allow to stand for 10 minutes before serving.
• Serve with the remaining glaze for dipping.

Serves 8

image:maryeaudet