From the recipe collection
Lemongrass Sea Salt Chicken
Chicken marinated with lemongrass, sea salt, garlic, ginger, and calamansi, then grilled until smoky outside and juicy within.
- Prep time
- 20 min plus marinating
- Cook time
- 20–35 min
- Yield
- 4–5
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Pound lemongrass, garlic, ginger, sea salt, pepper, calamansi, and oil into a moist coarse paste.
- Pat the chicken dry and loosen the skin gently. Rub a thin layer of paste over the meat and under the skin, avoiding thick clumps on the surface.
- Marinate covered in the refrigerator for 4–8 hours. Remove 20 minutes before grilling and discard leftover raw marinade.
- Prepare a two-zone medium-hot grill and oil the grate. Start the chicken skin-side down over indirect or moderate heat.
- Cook with the lid closed, turning every 6–8 minutes, until the fat renders and the skin begins to brown.
- Move briefly over direct heat to crisp and char the surface, watching the lemongrass closely so it does not burn.
- Check the thickest piece reaches 74°C, then rest on a rack for 8 minutes.
- Serve with rice, tomato-onion relish, and calamansi; add extra salt only after tasting the cooked chicken.