Pei Wei's Lemongrass Grilled Chicken
2 tbsp minced lemongrass
1 tbsp minced glarlic
1 tbsp minced ginger
3/4 cup light brown sugar
1/2 tsp ground black pepper
1/2 cup soy sauce
2 tbsp fish sauce
1 tsp Sriracha sauce
2 tbsp chopped mint
2 tbsp chopped cilantro
2 tbsp chopped thai basil
2 tsp Kosher salt
1 or 2 each whole chicken, 3.5 lbs
1/2 cup soy sauce
1/4 cup water
1/4 cup vinegar, rice wine
6 each lemongrass stalks
1. Rinse chicken; remove giblet bag from cavity.
2. Set the chicken on a cutting board, breast side up. Using a filet knife, remove the breast from the rib cage. Follow down along the wishbone and separate the wing joint from the carcass while keeping it attached to the breast.
3. Push the leg down to pop the joint from the carcass. Using a knife, trim the leg from the chicken.
4. Combine all ingredients for the marinade and toss both halves in the marinade. Place chickens into a shallow pan, and allow to marinade for 24 hours. Flip after 12 hours to ensure even marinating.
5. Combine the basting liquid.
6. Take the six lemongrass stalks and trim 1/2-inch from the bottom. Lightly pound the ends until they are frayed like a brush. Tie the six stalks together with twin to make a large brush.
7. Build a fire on the grill using charcoal. Allow the charcoal to burn to a white ash; move the fire to one side of the grill.
8. Place the chicken slightly over the charcoal, the heat should be low allowing the chicken to cook without burning the soy or sugars. Brush with the basting liquid using the lemongrass brush.
9. Turn the chicken every five minutes and continue to cook with the lid on the grill. Brush with basting liquid with every turn.
10. Add three to four charcoal briquettes at a time to keep the heat low.
11. Cook time can range from 45 minutes to an hour. The slower the better. Make sure the internal
temperature reaches 165 degrees Fahrenheit at the thigh and leg joint.
12. Serve with fresh Thai slaw and cooked jasmine.