Sunday Supper: Grilled Ginger-Lemongrass Chicken Recipe

• 1/2 cup peanut oil
• Juice of 2 lemons
• 1 cup chopped fresh cilantro
• 1 chopped scallions, white and green parts (7 or 8 scallions)
• 2 cloves garlic, chopped
• 2 tablespoons chopped fresh ginger
• 4 or 5 stalks lemongrass, chopped
• Grated zest of 1 lemon
• 2 chickens (2 1/2- to 3-pounds each), butterfiled

1. Combine the oil, lemon juice, cilantro, scallions, garlic, ginger, lemongrass, and lemon zest in a bowl.
2. Using a small knife, loose the chicken skin. Put the chickens in a shallow glass or ceramic dish; pour marinade over. Push some cilantro, scallions, garlic, ginger, and lemongrass under the loose skin. Turn chicken to coat in marinade. Cover and refrigerate 4 to 6 hours. Before grilling, let chicken come to room temp.
3. Prep a grill, lightly spraying the grate with vegetable oil cooking spray. Light the coals or gas burner and let them come to moderately hot heat.
4. Grill chicken, skin side up to start, for 30 to 40 minutes, turning several times. Cook until the juices run clear when thigh is poked with a fork or sharp knife or until an instant-read themometer inserted in the thickest part of the thigh (but not touching bone) registers 180u0b0F. Serve.

peanut oil, lemons, fresh cilantro, scallions, garlic, fresh ginger, stalks lemongrass, lemon, chickens

Taken from www.seriouseats.com/recipes/2008/05/grilled-southeast-asian-ginger-lemongrass-chicken-recipe.html (may not work)