Grilled Lemongrass Chicken in Banana Leave

Whenever chicken thigh is on sale ,I must buy few packets of the family pack to store in freezer..Usually the family pack are 3 pound or more..I love lemongrass flavour,it's so extinguish,citrus and exotic!! Lemongrass has an intriguing, lemony perfume without the bite that lemons can add to a dish. The taste is refreshing and light, with a hint of ginger.Indeed it's widely used used as a herb in Asian cuisine.It's a must for me to store lemongrass at home for easy cooking.I would love to share this simple not spicy recipe with you:Grilled Lemongrass Chicken in Banana Leave.
Ingredients:
(A)

6 pieces pre-cut chicken thigh
2 large sheet banana leave,clean

(B)

2 stalks lemongrass (strip off the tough outer leaves and cut off the bottom root portion. Slice the bulbous end into rings about 1/4" in size on a diagonal before blend)
6 cloves fresh garlic,peel
5 pieces shallot,peel
2 inch fresh galangal *optional*
2 inch fresh ginger
1/2 cup oil
4 tbsp sugar
3 tbsp salt

*blend above ingredients until fine*


100 ml coconut milk for brushing

Method:

1:Marinate chicken thighs with blended lemongrass mixture,each thigh use 2 tbsp or depend on your preference more or less,use ziploc bag to combine herbs and chicken coated well,then store fridge overnight.

2:Preheat oven to 400 F.Prepare clean banana leave over baking tray,arrange marinated chicken thigh over the banana leave and cover the top part with banana leave too.

3:Bake chicken thigh at 375 F at middle rack for 45-50 minutes.Remove the top part banana leave,brush/sprinkle chicken with coconut milk all over the chicken.Change setting to broil,grill the chicken for another 10-15 minutes or until the skin crispy golden brown.Insert bamboo stick into the chicken to check the readiness..

4:Remove the chicken from oven and serve warm.

Note:

If you like spiciness ,add some red pepper or sambal oelek with lemongrass mixture when marinate..