Easy Lemongrass Chicken

• 4 chicken quarters (or equivalent of thighs or breast)
• 2 stalks lemongrass
• 1/4 cup purple onion, finely chopped
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 fresh red chili, minced (or up to 1/2 tsp. chili flakes)
• 1 tablespoon brown sugar
• 12 ounces evaporated milk

1. Thinly slice the lemongrass and then chop it up as finely as you can (alternatively you can use a food processor or chopper for the mincing part). Do the same with the purple onion and mix both in a bowl to create the marinade.
2. Add the chili and sauces and stir again. Finally, add the Carnation milk and sugar. Stir everything together until sugar is dissolved.
3. Place chicken pieces in a flat baking pan. Pour the lemongrass concoction over, turning chicken to saturate. Turn pieces skin-side down and set in refrigerator to marinate at least 15 minutes or up to 4 hours.
4. Preheat oven to 350 degrees. Turn chicken pieces skin-side up and spoon a little more of the marinade from the pan over the surface of each piece. Set baking pan in the middle of your oven and bake 60-75 minutes, until chicken is golden-brown on the surface.
5. Accompany with plenty of Thai jasmine rice on the side and ENJOY!

chicken quarters, stalks lemongrass, purple onion, fish sauce, soy sauce, red chili, brown sugar, milk

Taken from www.food.com/recipe/easy-lemongrass-chicken-505637 (may not work)