From chef-partner Tyson Cole of Uchi in Dallas
2 stalks lemongrass
3 garlic cloves
2 tablespoons sugar
1 teaspoon salt
1 can coconut milk (13-1/2 ounces)
2 chicken breasts, skin on
2 tablespoons canola oil
Cilantro Oil, made in advance
fresh chopped cilantro
Roughly chop the lemongrass and garlic and put in a blender with the sugar, salt, and coconut milk. Puree until smooth. Pour into a bowl, add the chicken breasts, cover, and refrigerate. Let marinate overnight.
When you’re ready to cook the chicken breasts, preheat the oven to 400 degrees. Heat a grill pan oiled with canola oil to medium-high. Add the chicken breasts skin-side down and cook just long enough to make grill marks and crisp the skin, about 3 to 4 minutes.
Transfer the chicken to a saute pan, skin-side down, and place in the oven. Cook for 15 to 20 minutes. Remove from the oven and transfer the chicken breasts to a rack. Let rest, skin-side up, for 5 minutes.
Slice the chicken on the bias. Arrange on a serving plate and garnish with Cilantro Oil and cilantro.
Yield: 2 servings
1/2 cup canola oil
1 cup cilantro
Heat the canola oil in a saucepan over medium-high heat. Put the cilantro in a blender and turn it on. Slowly pour in the hot oil and blend well for 1 minute. Strain through a fine mesh colander into a bowl set over ice. Chill the oil in the refrigerator for at least 2 hours or overnight.