1 large pack of chicken (about eight thighs/drumsticks) with skin and bone
1/2 cup unsweetened coconut milk
3 stalks lemongrass – tender white core from bottom third only, chopped
2 green onions, white parts coarsely chopped, green parts thinly sliced
1 jalapeño with seeds, thinly sliced
1/2 cup chopped cilantro
3 tbs. fish sauce
1 tbs. chopped ginger
3 cloves garlic, chopped
1 tbs. lime juice
1 tbs. sugar
1/2 cup Thai sweet chili sauce
oil to grease the baking sheet (I used coconut oil)
In a blender, purée everything except for the sweet chili sauce, green onion and oil. (And the chicken. Don’t puree the chicken.) Pour over chicken in a large bowl and mix with your hands to make sure everything’s coated. Refrigerate for at least an hour (though several would be better, if you have the time).
With your oven rack centred, preheat oven to 375 F.
Grease a tin foil-lined baking sheet and place the chicken on it, meaty sides down, making sure they don’t touch. Put chicken in the oven and, after 30 minutes, flip them.
When the tops start to brown — which should be after about 10 or 15 minutes more — brush the tops with the Thai sweet chili sauce and broil until the tops start to bubble. Plate and garnish tops with green onion.
Served with rice and mango salsa.
Recipe adapted from this one, meant for wings and the barbecue.