Garlicky Lemongrass Chicken

• 5 plump lemongrass stalks, inner bulb only, coarsely chopped
• 3 scallions, white and light green parts only, coarsely chopped
• 1 large garlic clove, smashed
• 1 large jalapeno, chopped
• Pinch of sugar
• 1/4 cup vegetable oil, plus more for brushing
• Salt and freshly ground pepper
• 4 pounds skinless, boneless chicken thighs and breasts

1. In a food processor, pulse the lemongrass until finely chopped.
2. Add the scallions, garlic, jalapeno and sugar and pulse until finely chopped.
3. With the machine on, add the 1/4 cup of vegetable oil in a steady stream and process to a fine paste.
4. Season the paste with salt and pepper.
5. Using a small, sharp knife, make 1/2-inch-deep slashes into the chicken and rub the paste all over, working it into the slashes.
6. Marinate the chicken for 15 minutes at room temperature or refrigerate overnight.
7. Light a grill.
8. Brush the chicken with oil, season with salt and pepper and grill over a medium-hot fire, turning occasionally, until browned and cooked through, about 15 minutes.

lemongrass stalks, scallions, garlic, jalapeno, sugar, vegetable oil, salt, skinless

Taken from www.foodandwine.com/recipes/garlicky-lemongrass-chicken (may not work)