From inthekitchenwithkath.com
(Adapted from Christopher Kimball’s recipe in the May-June 2017 issue of Milk Street Magazine)
Serves 8 (cut the ingredients in half for 4 servings)
Special equipment that makes it easier:
2-gallon zip-close bag
A large sheet pan
An oven-safe cooling rack that fits in the sheet pan
Heavy duty foil
Marinade ingredients
2 cups lightly packed cilantro leaves and tender stems
1 cup fish sauce
1 cup soy sauce
½ cup packed light brown sugar (or 6 packets of Truvia)
2 lemon grass stalks, ends trimmed, bottom 8 inches chopped
8 garlic cloves, smashed
2 tablespoon coriander seeds
2 tablespoon black peppercorns
2 teaspoons white peppercorns
Other ingredients
6 pounds chicken parts (I used 12 chicken thighs)
1 cup kosher salt
Lime wedges, to serve (optional)
1. Put all of the marinade ingredients (the cilantro through the white peppercorns) in a blender and blend until smooth, about 1 minute.
2. Reserve ½ cup of the marinade for a glaze.
3. Pour the rest of the marinade in a 2-gallon zip-close bag. Put the chicken in the bag skin-side down and spread it out as best as you can. Seal the bag; put it in a large baking dish in the refrigerator. Marinate the chicken for 2 hours, turning it over a time or two. (While the chicken is marinating, you can make the Tamarind Dipping Sauce and/or the Chili-Lime Dipping Sauce – recipes follow this one.)
4. Preheat the oven to 400° and put the oven rack in the center of the oven.
5. Line a large sheet pan with foil. Spread 1 cup of kosher salt over the foil. Place a wire rack over the salt. (The salt prevents the marinade from burning when it drips off of the chicken.)
6. Put the chicken on the rack. Roast for 30 minutes.
7. Brush the chicken with the reserved marinade and roast for another 10 - 15 minutes, or until the thighs measure 175°F (160°F for breasts).
8. Let the chicken rest for 20 minutes and then serve with lime wedges, Tamarind Dipping Sauce, or Chili-Lime Dipping Sauce.
Chili-Lime Dipping Sauce
(Adapted from Christopher Kimball’s recipe in the May-June 2017 issue of Milk Street Magazine)
Makes about ¾ cup
½ cup lime juice (4 – 6 limes)
3 tablespoons fish sauce
2 tablespoons light brown sugar (or 3 small packets of Truvia)
2 teaspoons chili-garlic sauce
Stir all ingredients together until the sugar dissolves. Keeps refrigerated for up to 3 days.
Tamarind Dipping Sauce
(Adapted from Christopher Kimball’s recipe in the May-June 2017 issue of Milk Street Magazine)
Makes about 2 cups
2 lemon grass stalks, ends trimmed, bottom 8 inches chopped
1 large shallot, chopped
3 tablespoons grapeseed or other neutral oil
1 serrano chili, stemmed and chopped
1 tablespoon tomato paste
1 tablespoon finely chopped fresh ginger
2½ cups water
2 ounces tamarind pulp (about ¼ cup)
5 tablespoons packed light brown sugar (or 7½ small packets of Truvia)
¼ cup fish sauce
1 tablespoon soy sauce
3 tablespoons lime juice (1 – 2 limes)
Ground black pepper
1. Put the lemon grass, shallot, oil, and chili in a medium saucepan over medium heat. Cook, stirring often, until it is just starting to brown, about 5 minutes.
2. Add the tomato paste and ginger and cook, stirring for about 30 seconds.
3. Add water, tamarind pulp, and sugar. Bring to a boil. Reduce heat so it is just simmering and simmer for 15 minutes.
4. Take off the heat and stir in the fish sauce and soy sauce.
5. Let the sauce cool a bit and then blend until smooth.
6. Pour the sauce through a wire mesh, pressing on the solids. Throw out the solids.
7. Stir the lime juice into the sauce.
8. Season with pepper.
9. Keeps refrigerated for up to 2 weeks.