Wednesday, April 21, 2010

Lemongrass Chicken Barbecue

Goodbye March and hello there April - well, it's already almost goodbye too. I didn't know it would take me this long to come back here. Well, aside from my clingy little boy getting clingy-er everyday, there's still a lot more going on. Happenings so nice to know and chat about. Some you'd rather not even think about - though they haunt you in your sleep blah blah blah! :P

I need to get back to my sanity. Like right now. So, here I am again. I don't have any more excuses!

Before I continue - I just want to share some blessings during the past month: Archie got me a flat screen for my PC as a
"wala lang" gift (MS Excel is more fun!) , a long keyboard wrist pad with massage beads (because I am scared to have carpal tunnel syndrome) and a small LED light lamp (so I can sneak in my station while the little boy is asleep and no big lights on!). Yey! Thank you bunnywabbit! :)

Ok back now.

My kitchen adventures have been intensified because of this wonderful magazine, and great food blogs and recipe sites. I have always been using usual Barbecue commercial marinades but when I found this, I felt like I have to try it right away, and it was a success indeed!

Lemongrass Chicken Barbecue
original recipe: page 30, Yummy Magazine Jan/Feb 2010

8 pcs boneless chicken thighs/breasts, trim excess fat and cut into 1 1/2 inch pcs
salt and pepper to taste
3 tbsp finely chopped lemongrass/tanglad
3 tbsp minced garlic
2 tbsp spring onions, chopped
3/4 cup barbecue marinade (I used Mama Sita's)
2 tbsp brown sugar for a little sweetness (optional, not part of original recipe)

- lightly season chicken with salt and pepper. I had mixed chicken thighs and breasts (Archie likes white meat, while I like red)
- in a bowl, mix together lemongrass, minced garlic, spring onions and barbecue marinade. You may want to add brown sugar if (like me) you like your barbecue sweet :) Mix well.
- Pour marinade on chicken and mix altogether with your clean hands. Marinate for at least 6 hours or overnight.
- Skewer chicken , about 3 to 4 pieces per stick, grill over charcoal or grill pan, for about 5 to 6 minutes skin side down, then for another 3 to 4 minutes, on the other side. Brush chicken with left over marinade once in a while, while grilling.

For my friends who use turbo broiler - this is my homework. I shall update you all as soon as I get this done! :)

This is something new and something to look forward to on the next grilling session!

Belated happy summer to all. The heat is really scorching hot, so is the barbecue!