INGREDIENTS

Lemongrass Chicken:
3 stalks lemongrass, smashed and cut into rings
2 tbsp fish sauce
1 tbsp soy sauce
3 tbsp Wholesome Organic Coconut Palm Sugar
4 cloves garlic, chopped coarsely
2 tbsp canola oil
2 1/2 to 3 lbs bone-in chicken thighs (about 8 medium thighs)

Sandwich:
6 -8 baguettes
Mayonnaise or aioli
Vietnamese or Asian pickles
Cilantro
Sliced fresh jalapenos

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INSTRUCTIONS

Chicken: Debone the chicken and save the bones for making stock.

Mix all the remaining ingredients together in a container large enough to hold the chicken. Add the chicken and turn to mix. Marinate for at least 4 hours but no longer than overnight.

Preheat the oven to 375°F and roast for 20 to 25 minutes until the skin of the chicken is a bronze color. When cooked, slice each thigh into 1/2 inch thick slices.

To make a sandwich, half a baguette and toast or grill if desired. Spread with a thick layer of mayonnaise and layer with Asian pickles, cilantro or jalapenos as desired.

Recipe Source
Pat Tanumihardja of The Asian Grandmother’s Cookbook