Lemongrass Roast Chicken with Nam Jin Jaew – Delishar

After my first spatchcocked Peri Peri Chicken, I fell in love with preparing or roasting chicken that way. Personally, I felt that the chicken needs a shorter period to be cooked, and it makes serving/eating the chicken much easier too!


All I needed to do was to cut the chicken up into 4 portions and serve. Butterflied chicken also allows gives me a flatter surface to work on so I can evenly marinade the chicken with whatever marinate that was prepared. For this recipe, I used a blender to save time. The preparation of this dish is pretty simple, and the marination can be done a day before. If you do not have a blender, then you will need to mince the ingredients by hand, or use a mortar and pestle. 


We thoroughly enjoyed the chicken, and the husband commented that the sauce was amazing. He thinks this should be the dipping sauce for anything grilled or roasted. The kids polished the chicken on their plate and was asking for more. I served the roasted chicken with some rice cooked in chicken stock.


Lemongrass Roast Chicken with Nam Jin Jaew


Lemongrass Roast Chicken

  • 1.4 kg whole chicken butterflied/spatchcocked
  • 5-6 whole lemongrass bruised
  • 1/2 cup chopped lemongrass
  • 1 inch thumb galangal / blue ginger
  • 1 tbsp whole black pepper
  • 1 tbsp coriander seeds
  • 1/2 tbsp cumin powder
  • 1/2 cup garlic cloves peeled
  • 1 tbsp brown sugar
  • 1/2 tsp salt
  • 1 tbsp fish sauce
  • 1/2 cup coconut milk
  • 1 tbsp oyster sauce
  • Splash of water
  • Lime wedge to serve

Nam Jin Jaew

  • 1 cup water
  • 1 thai chilli/ chilli padi seeds removed and chopped
  • 2 tbsp rice vinegar
  • 1 tbsp grated galangal/blue ginger
  • 2 cloves garlic pressed/minced
  • 3 tbsp fish sauce or to taste
  • 1/3 cup palm sugar
  • Corn starch slurry 2 tsp corn flour + 2 tbsp water
  • 1 tbsp chopped coriander

Lemongrass Roast Chicken

  • Add all the ingredients into a blender, except the 5-6 stalks lemongrass, and without the chicken of course.

  • Blend until you get a paste, add splash of water if too dry.

  • Marinade the chicken on both side for 1 hour to 24 hours. I marinated the night before.

  • Preheat oven to 200C.

  • Place lemongrass on the base of baking sheet.

  • Place chicken on top of lemongrass.

  • Bake for 20 mins then use a spoon to wipe/scrape off the thick lemongrass paste that is still on the chicken skin.

  • Continue baking for another 30-35 minutes or until cooked.

  • Garnish with lime wedges and serve with Nam Jin Jaew

Nam Jin Jaew

  • Bring water to a simmer and dissolve palm sugar in a sauce pan.

  • Add in all the other ingredients, except corn starch slurry.

  • Taste and adjust seasoning to taste (fish sauce or sugar)

  • Allow to simmer for a minute over low heat.

  • Add of corn starch slurry a little at a time while stirring until sauce thicken to desired consistency.

  • Remove from heat, and stir in coriander.

  • I like mine still slightly runny.

  • Serve with lemongrass chicken.


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Garlic Lemongrass Chicken Wings – Delishar

Whenever I see chicken wings on the menu, it’s hard for me not to order it. And whenever I serve chicken wings on the dinner table, I see smiles. This garlic lemongrass chicken wings are sweet, salty, and coated with aromatic spices. No wonder it won the hearts of those who have tried it. I was sold just by looking at the ingredient list, and learning how easy it was to make it.

Garlic Lemongrass Wings 4

I made mine without chilli pepper only because I was making it with the kids in mind too. It was delicious no-less, but would be even more yummy with some chilli padi! The husband and I were fighting for the last piece of wing. Both of us came to conclusion that I should have made a double batch. Oh well, now we know better to make a double batch the next time I make this. 

Here are some of my other chicken wings recipes:

  1. Cola & Ginger Braised Chicken Wings
  2. Crispy Baked Tom Yum Chicken Wings
  3. Baked Crispy Sambal Chicken Wings
  4. Braised Honey Chicken Wings
  5. Lemongrass Honey Crispy Baked Chicken Wings
  6. Power Sticky Wings


Garlic Lemongrass Chicken Wings


  • 2 garlic cloves minced
  • 1/4 tsp 5 spice powder
  • 1 tbsp brown sugar
  • 1 tbsp hoisin sauce
  • 2 tbsp soy sauce
  • 8-10 chicken wings


  • 2 cloves garlic minced
  • 1 chilli padi sliced (optional or to taste)
  • 1 lemongrass sliced thinly
  • 1 shallot sliced thinly
  • 1 tbsp oil


  • Chopped cilantro/coriander leaves
  • Marinate chicken in all the ingredients stated in marinade for 1-24 hours.

  • Preheat oven to 190C.

  • Lay chicken wings on greased baking sheet.

  • Bake for 20 minutes or until cooked through.

  • In hot frying pan, add oil.

  • Then saute garlic, lemongrass, and shallot until fragrant.

  • Then toss baked chicken to coat.

  • Remove from heat, garnish with chopped cilantro.

  • And serve immediately.

Adapted from The Steamy Kitchen Cookbook

Garlic Lemongrass Wings 2

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Lemongrass Turmeric Chicken – Delishar

Very recently, I had a change in helper. So that meant that it is a start over for us. I have to re-orientate the new helper with our tasks and routines. However, she has very limited knowledge when it comes to the kitchen and cooking. So I’ve been showing her the ropes around the kitchen. With her earnest and eager to learn personality, I’m sure she will be comfortable in the kitchen soon. 


With her in mind, I have been creating recipes that requires little monitoring so she can multi-task, or speedy recipes where she only needs to spend limited amount of time in the kitchen. I often find paste very helpful. They save you time and energy to have to make it from scratch. It’s especially helpful when it’s Organic, preservative-free, and colours & flavours-free, that way I know I’m not consuming a bottle of chemicals. 


I used Mekhala Living’s Lemongrass Turmeric paste to help me with this dish. Here’s where you can find their products. I love the flavour it imparts to the chicken! If you don’t mind deep-frying, by all means, do so. It’ll taste even better. It’s just my family preference to opt for baking as a healthier alternative. However, the chicken does not lack in flavour, and it turned out succulent as well! Paired with spiced coconut rice, and simple stir-fried French beans that took me no time at all to cook, our completed dinner was served, stress-free to growling tummies. 


Lemongrass Turmeric Chicken with Fragrant Rice


Lemongrass Turmeric Chicken

  • 4 chicken legs
  • 2 cloves garlic minced
  • 2 tbsp lemongrass turmeric paste I used ready paste from Mekhala
  • Fish sauce to taste
  • 1/4 tsp brown sugar
  • 2 sprigs curry leaves
  • Black pepper to taste

Turmeric Ginger Coconut Rice

  • 2 tbsp of Mekhala’s Lemongrass Turmeric paste
  • 2 cups of rice rinsed
  • 200 ml coconut milk
  • 2-3 tsp grated ginger I used 3 coz I like it stronger
  • 1 knotted pandan leaf
  • water to fill up to your rice cooker mark for 2 cups rice

Lemongrass Turmeric Chicken

  • Mix all ingredients except chicken and curry leaves together.

  • Rub marinade all over chicken and place in container.

  • Crush curry leaves and scatter over chicken legs.

  • Marinate for at least 4 – 24 hours. (I marinated overnight)

  • When ready, take chicken out of chiller.

  • Preheat oven to 200C.

  • Place chicken on lightly greased wire rack and spray on some oil on chicken skin.

  • Roast for 35-40 minutes.

Turmeric Ginger Coconut Rice

  • In your rice cooker, add rice, ginger, and coconut milk.

  • Top up enough water till your rice cooker marked 2 cups.

  • Stir in lemongrass turmeric paste.

  • Add pandan leaf.

  • Press cook.

  • Remove pandan leaf and fluff rice before serving.

To make substitute paste:
2 stalks lemongrass, cut into pieces
1 thumb size turmeric
1 thumb size galangal
1 shallot
1 tsp lime juice
salt to taste
1 tsp oil
Splash of water
Blend in food processor until you get a thick paste.

Lemongrass Turmeric Chicken 1

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