Vietnamese Lemon Grass Baked Chicken
Chicken pieces are first marinated in a lemon grass and soy sauce marinade, and then roasted with green bananas and fresh pineapple slices.
1 cut-up chicken or favorite parts, skin removed
2 tablespoons canola or vegetable oil
1 tablespoon fish sauce
2 cloves garlic, minced
2 stalks lemon grass, bottom 6-inches only sliced diagonally
1 teaspoon granulated sugar
2 unripe green bananas, sliced in quarters
1/2 cup soy sauce
4 slices fresh pineapple, halved
Hot cooked rice for accompaniment
- In small bowl, mix together lemon grass, soy sauce, oil, fish sauce, garlic and sugar.
- In another bowl, place chicken and pour mixture over all. Cover and refrigerate at least 3 hours or overnight.
- In baking dish, arrange chicken, undrained, in single layer. Add banana and pineapple slices; pour remaining marinade over all. Cover and bake in 350°F (175°C) oven about 30 minutes.
- Remove cover and turn chicken. Return to oven and bake, uncovered, about 30 minutes more or until fork can be inserted in chicken with ease.
- Serve over rice.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.