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Prep/Cook Time: 1 hour 45 minutes + marinate time
Servings: 4
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Ingredients
1 PERDUE® Fresh Whole Chicken
2 stalks lemongrass, peeled and sliced
1 shallot, thinly sliced
2 cloves garlic, sliced
2 tablespoons sugar
1/2 teaspoon red pepper flakes
1 teaspoon salt
1 piece ginger (2-inch), peeled and cut into small chunks
2 tablespoons vegetable oil
2 tablespoons Thai fish sauce
1 tablespoon low-sodium soy sauce
Instructions
- In food processor, combine lemongrass, shallot, garlic, sugar, red pepper flakes, salt, ginger, vegetable oil, Thai fish sauce and soy sauce. Process well, about 2 minutes. Place chicken in zipper-top plastic bag and pour marinade over, making sure it is well-coated. Refrigerate chicken for at least 8 hours or overnight.
- Preheat oven to 350°F. Remove chicken from bag, reserving marinade. Place chicken in roasting pan and place in oven. Roast for about 1 hour 30 minutes, basting two or three times with reserved marinade, until chicken is golden brown. Chicken is done when thermometer inserted into thickest part of the thigh registers 180°F. Let chicken rest for 10 minutes before serving.
Note
Recipe courtesy of the National Chicken Council
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