How Funky is Your Chicken?

Just asking, because ours was pretty funky. We have made this recipe several times before, but this time we couldn’t obtain those hard-to-get ingredients like pomelos, cilantro, and bone-in skin-on chicken. Pomelos? We get it. Grapefruit will do. Cilantro? Wegmans may or may not have had several horses bed down in the herb section overnight, so we’ll power through. But chicken? Come on! Give me some skin! Throw me a bone!

We made so many adaptations to our original recipe that we are claiming it as our own (a dubious distinction) and it was an experience. The marinated chicken was great, but the sauce, that we all remember loving in the past, was really aggressive. The citrus makes you pucker, the fish sauce packs a nasal punch, and the Fresno chili melts your face off. Why, why, why would anyone eat this triple threat to the lips, nose and throat? Well, it is strangely addictive. Can’t explain, but if you try it, you’ll see.

Soy Citrus Chicken

Chicken

4 garlic cloves, crushed (or 1 heaping tablespoon of jarred minced garlic)

1 (2-inch) piece of ginger, peeled, cut into 4 pieces, and slashed with knife to release flavor

1 cup mixed fresh citrus juice (we used a grapefruit, an orange, and a lime)

1/2 cup reduced sodium soy sauce

1/3 cup distilled white vinegar

1/4 cup sugar

3-4 pounds boneless, skinless chicken thighs

Salt

Dipping sauce and assembly

1 lemongrass stalk, top third removed

2 shallots, halved

2 scallions, dark green tops removed

1 Fresno chili

4 garlic cloves unpeeled

1 grapefruit

1 (1-inch) piece of ginger, peeled, and finely chopped

2 tablespoons fish sauce

2 tablespoons fresh lime juice

1-3 teaspoons sugar

Cilantro sprigs (for serving)

1. Mix first 6 ingredients in a bowl. Place chicken in a large, resealable bag, pour marinade over, seal, and place in bowl. Marinate overnight in refrigerator.
2. When ready to use, preheat grill on high. Pat chicken dry and salt very lightly. Place chicken on grill, close lid, and cook 4 minutes. Flip chicken thighs, close grill lid and cook another 4-5 minutes. Remove to tray, tent with foil and allow to rest 5-10 minutes.
3. Crush lemongrass stalk with a rolling pin and bring to boil with 1/2 cup water in saucepan. Remove from heat and let sit 8-10 minutes.
4. Heat heavy, dry skillet over medium-high. Toast shallots, scallions, chili and garlic until brown in spots 5-10 minutes. Allow to cool. When cool enough to handle, peel garlic and chop it along with other toasted items.
5. Using a sharp knife, remove peel and all white pith from grapefruit. Working over a bowl, cut grapefruit segments free from membranes, tearing or cutting segments into smaller pieces. Squeeze juice from membranes.
6. Remove lemongrass stalk from infused water and discard stalk. Add infused water to the bowl containing grapefruit pieces and juice. Add chopped, toasted scallions, shallots, chili and garlic. Add ginger, fish sauce, lime juice, and sugar to taste. Stir, and serve sauce over or alongside chicken, and top with cilantro.