Roasted Lemongrass Chicken & Grilled Honey Chicken

Wednesday, March 18, 2009

My sister-in-law shared an interesting recipe for cooking chicken on her blog and I thought it might be fun to try it at home.

I did not have fish sauce at home and decided that it was too bothersome to warrant a special trip to the supermarket just for that, so I chose to omit it. Also I tried out this recipe with a toaster-oven instead.

Roasted Lemongrass Chicken

Bearing in mind that children will be part of the dinner group, I took a portion of the chicken wings and prepared Grilled Honey Chicken too. I was not sure if the distinctive taste of lemongrass will go down well with Big Buddy and decided to play it safe.

I felt the Roasted Lemongrass Chicken was not fully infused with the aroma of lemongrass. It might have been sufficiently marinaded as I had allowed it to sit for 4 hours before cooking. In future, if I am pressed for time, perhaps I will extract the juice from the lemongrass for marinade instead of using chopped bits.

Grilled Honey Chicken

I must say the Grilled Honey Chicken proved to be a bigger hit. All were polished off before I could swipe a piece from the serving plate to taste.

Roasted Lemongrass Chicken


12 chicken wings
3 stalks lemongrass, bruised (for brushing chicken with oil)
2 tbsp cooking oil

Marinade :
2 stalks lemongrass, finely chopped
1 tbsp dark soy sauce
1 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp fish sauce
125 ml water

Garnish :
some cooking oil for deep-frying
2 stalks lemongrass, finely sliced


1. Cut chicken wings to separate drumlet and midjoint.

2. Heat a saucepan over medium heat. Add all ingredients for marinade and bring to a boil. Remove from heat, cover saucepan with a lid and leave until completely cool.

3. When marinade is cool, transfer to a mixing bowl. Place chicken in to steep in the marinade. Leave overnight in the refrigerator.

4. Preheat oven at 220 deg C.

5. Arrange chicken thighs on a baking tray. Brush chicken parts with some oil before placing in preheated oven for 12 to 15 minutes.

6. Meanwhile, heat some oil and deep-fry finely sliced lemongrass until crispy and golden brown. Set aside to drain well.

7. Remove chicken from oven and place on a serving plate. Drain drippings from baking tray and serve as a dipping sauce. Add garnish and serve.

Reference : Live Life & Live It More Abundantly


Grilled Honey Chicken


3 chicken wings
1 tablespoon honey
1 tablespoon dark soya sauce
1 tablespoon light soya sauce
1 tablespoon oyster sauce


1. Cut chicken wings to separate drumlet and midjoint.

2. Combine all the ingredients and marinate for at least 3 hours.

3. Grill chicken in a bread-toaster or oven for 30 min, turning over after 15 min.

4. Remove the chicken and transfer to a plate.

5. Pour the excess marinade and juice from grilling the chicken into a saucepan. Bring to a boil to reduce the quantity. If necessary, add cornstarch mixture to thicken the sauce.

6. Remove the sauce from the heat, pour it over the chicken and serve.