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 400°F. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
