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Add a photoThis is from the "Great Food, Great Beer" cookbook. It's so flavorful, keeps the chicken super moist and gets a nice crispy skin.
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Ingredients
- 4 bone-in, skin on chicken breasts (You can also uses thighs and legs if you prefer)
- 1 stalk of lemongrass with the top and bottom cut off and the rough exterior husk removed
- 1 T garlic
- 1 shallot, minced
- 4 T unsalted butter (If you use salted, leave out the salt later)
- 1 tsp salt, split
- 1/2 tsp pepper, split
Directions
- Slice the lemongrass as thinly as possible. If you have a sharp mandolin, this is the perfect chance to use it.
- In a food processor, blend the lemongrass, garlic and shallot until a slight paste forms.
- Add the butter, half the salt and pepper and continue to blend until well combined.
- Preheat your oven to 500 degrees (yup, 500!)
- Loosen the skin on your chicken and stuff the butter mixture evenly under the skin onto the meat.
- Season the outside of the chicken with the remaining salt and pepper.
- Place onto an aluminum foil, lightly sprayed pan and roast bone side down.
- You want the thickest part of the chicken to read 160 on a meat thermometer.
- It will take about 30 minutes depending on the thickness and type of chicken you use.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 28g | |
| Calories 142 | |
| Calories from Fat 135 | 95% |
| Total Fat 15.39g | 19% |
| Saturated Fat 9.73g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 2328mg | 97% |
| Potassium 28mg | 1% |
| Total Carbs 1.5g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.04g | 0% |
| Protein 0.43g | 1% |
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