Frango tailandês grelhado que vai agradar aos seus convidados

Ingredientes

• 4 bone-in, skin-on chicken thighs and drumsticks (about 2.5 lbs)
• 3 stalks lemongrass, tough outer layers removed and finely chopped
• 4 cloves garlic, minced
• 2 shallots, roughly chopped
• 1 thumb-sized piece of galangal or ginger, peeled and sliced
• 2-3 fresh red bird’s eye chilies, stems removed
• 1/4 cup packed brown sugar
• 3 tablespoons fish sauce
• 1/2 cup full-fat coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon lime juice, plus extra for serving
• Fresh cilantro for garnish
• Sliced green onions for garnish

Modo de preparo

1. 1

   In a food processor or high-speed blender, combine the chopped lemongrass, garlic, shallots, galangal (or ginger), and bird’s eye chilies. Pulse until a coarse paste forms.

2. 2

   Add the brown sugar, fish sauce, coconut milk, and soy sauce to the food processor. Blend again until smooth.

3. 3

   Place the chicken pieces in a large bowl or a zip-top bag. Pour about two-thirds of the marinade over the chicken, reserving the rest in a small saucepan. Seal the bag and massage the marinade into the chicken. Refrigerate for at least 2 hours, but 4-6 hours is ideal.

4. 4

   Place the reserved marinade in the small saucepan over medium heat. Bring it to a simmer, then reduce the heat to low. Cook for 5-7 minutes, stirring occasionally, until it thickens slightly and becomes a sticky, glossy glaze. Remove from heat and set aside.

5. 5

   Preheat your grill to medium-high heat (about 400°F). Remove the chicken from the marinade, letting any excess drip off.

6. 6

   Place the chicken skin-side down on the clean, oiled grates. Grill for 6-8 minutes per side, or until the skin is charred and crispy and the internal temperature reaches 165°F. During the last 5 minutes of cooking, brush the chicken generously with the prepared glaze. Let it caramelize for a minute before flipping.

7. 7

   Transfer the grilled chicken to a cutting board and let it rest for 5-10 minutes.

8. 8

   Squeeze fresh lime juice over the top and garnish with cilantro and green onions. Serve immediately.