Spicy Lemongrass-and-Turmeric Rubbed Roast Chicken

Lemongrass and turmeric come together in this roast chicken recipe, imparting a deep color and wonderful aroma to the dish. It offers a delightful balance of spiciness and sweetness, making it a flavorful and aromatic meal, especially when served with the optional Thai-Style Sweet Chile Sauce. Whether you choose the butterflied or classic roast chicken method, the result will be a succulent and delicious centerpiece for your dinner table.

Serves 3 to 4

INGREDIENTS

• 1 stalk lemongrass
• 2 teaspoons grated fresh ginger
• 2 medium cloves garlic, minced or grated on a microplane (about 2 teaspoons)
• 1 tablespoon minced shallot (about ½ small shallot)
• 1 small fresh green Thai chile or ½ serrano chile
• 1 teaspoon ground turmeric
• 2 teaspoons kosher salt
• 1 teaspoon brown sugar
• 1 tablespoon vegetable or canola oil
• 1 whole chicken, 3½ to 4 pounds, butterflied (if desired)
• Thai-Style Sweet Chile Sauce (optional) – recipe follows

INSTRUCTIONS:

1. Trim off the bottom ½ inch of the lemongrass stalk and discard. Remove the dry outer leaves by cutting them off about 4 inches up from the base. Roughly chop the tender lemongrass core and place it in the bowl of a food processor. Add ginger, garlic, shallot, chile, turmeric, salt, sugar, and oil. Process until a paste is formed, scraping down the sides as necessary.
2. Separate the chicken skin from the breasts. Spread the lemongrass and turmeric mixture evenly all over the chicken and under the skin.
3. Roast the chicken according to either the Roasted Butterflied Chicken recipe (here) or the Simple Whole Roast Chicken recipe, omitting step 2.
4. Serve the Spicy Lemongrass-and-Turmeric Rubbed Roast Chicken with Thai-Style Sweet Chile Sauce if desired.

THAI-STYLE SWEET CHILE SAUCE: 

Makes about ½ cup

INGREDIENTS:

• 2 medium cloves garlic, minced or grated on a microplane (about 2 teaspoons)
• 2 small fresh red Thai chiles, finely minced, or 1 red jalapeño or Serrano chile (see Note above)
• ½ cup palm or packed light brown sugar
• ¼ cup distilled white vinegar
• ¼ cup water
• 2 tablespoons Asian fish sauce

INSTRUCTIONS:

1. Combine all the ingredients in a small saucepan. Bring to a simmer and cook gently until reduced by one-third, about 10 minutes.
2. Allow the sauce to cool. It should have a syrupy consistency once cooled.

NOTES:

• For the juiciest results and crispest skin, dry-brine the bird and air-dry it overnight as described here.

Enjoy the enticing flavors of Spicy Lemongrass-and-Turmeric Rubbed Roast Chicken, served with the optional Thai-Style Sweet Chile Sauce for an extra kick of taste.