Thai Lemongrass Chicken

• 2 garlic cloves, peeled
• 2 teaspoons black peppercorns
• 2 teaspoons kosher salt
• 5 cilantro, roots (with some stem attached)
• 2 stalks lemongrass, white part only, cut into 1-inch pieces
• 1 lime (juice of)
• 3 lbs skinless chicken thighs (with bone)
• 1/2 cup fresh cilantro stem

1. In a mortar or spice mill, grind garlic, peppercorns, cilantro roots and salt and set aside in a large dish or resealable plastic bag.
2. Using spice mill or food processor, pulse lemongrass a few times until it is finely shredded and add to ground spices.
3. Mix in lime juice, mixing well.
4. Add chicken to mixture and work mixture into flesh, using your hands, and allow to marinate for 6 hours or overnight.
5. Preheat oven to 400u0b0F.
6. Roast chicken in a pan with a drainage rack for 40-45 minutes or until juices run clear.
7. Serve garnished with fresh cilantro sprigs, if desired.
8. Pass Thai red chile sauce (nam prik dang) (can use recipe# 30195) at the table, and serve with steamed jasmine rice.

garlic, black peppercorns, kosher salt, cilantro, stalks lemongrass, lime, chicken, fresh cilantro stem

Taken from www.food.com/recipe/thai-lemongrass-chicken-82267 (may not work)