Lemongrass & Coconut White Sauce Chicken Legs
These chicken legs are based on a technique from Alabama, using Alabama white sauce (mayonnaise vinegar-based sauce). Cooking directly over hot coals charring the chicken then plunging it back into the white sauce then placing back onto the grill, this creates a wonderful caramelised / burnt coating (bark) that’s incredibly moreish. Here we do a mixture of this plunging and basting using sticks of lemongrass as your brush. Recipe from chef Matt Burgess.
Lemongrass & Coconut White Sauce Chicken Legs
These chicken legs are based on a technique from Alabama, using Alabama white sauce (mayonnaise vinegar-based sauce). Cooking directly over hot coals charring the chicken then plunging it back into the white sauce then placing back onto the grill, this creates a wonderful caramelised / burnt coating (bark) that’s incredibly moreish. Here we do a mixture of this plunging and basting using sticks of lemongrass as your brush. Recipe from chef Matt Burgess.
- Serves: 2
- Prepare: 30 Minutes
- Cook: 40 Minutes
- Difficulty: medium
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC CHICKEN?
Our chickens are 100% organic, they have room to roam, a naturally foraged balanced diet, clean water and high hygiene standards. The chickens are grown slowly for approximately 70 days not 35 like those reared in intensive systems. Full of flavour and oh-so tender, it’s a versatile meat that is full of goodness.
Ingredients
- 4 x 250g chicken legs
Lemongrass Coconutwhite Sauce
- 500g coconut milk
- 2 sticks Lemongrass cut into 2cm sticks
- 3 limes juice
- 10g salt
Method
- To make the lemongrass brush slice off ½ cm of the woody end and with a rolling pin/ hammer lightly bash the woody end until it frays. Now you have a lemongrass grill brush, as you brush the chicken the natural oils of the lemongrass coat the chicken and coconut baste
- Place everything into the pan
- Bring to boil on a medium flame, and reduce to medium heat so as not to boil over, thicken the coconut milk (around 8 minutes)
- Once thickened – should be same consistency as double cream
- Now add the salt and lime juice
- Remove your chicken from the fridge, slash the skin side with 3-4 cuts and let it come to room temperature
- Pat dry with a kitchen towel, set up BBQ for direct cooking over coals or wood, your target temperature should be 200°C-250°C
- Place chicken legs directly on the grill skin side down once nicely charred turn over the leg, take your lemongrass brush and baste the skin side liberally, the fire may flare up and sizzle, don’t worry this is flavour
- Keep repeating this process on both sides, once both sides have a good char, plunge chicken into the white sauce, keep cooking until the chicken is cooked (around 30 minutes) if the chicken is becoming too charred place chicken away from fire and close lid of BBQ, if you have a meat probe, internal temp should be over 70°C
- Finish chicken legs leaving to rest in drizzles of the coconut white sauce, sprinkle over your favourite garnish, I love spring onions and chilli flakes however coriander or Thai basil works just as well
Other recipe ideas
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02/12/18 Recipe
Skin Stuffed Roast Chicken
Not many stuff a whole chicken like this, but it achieves brilliant results
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC CHICKEN?
Our chickens are 100% organic, they have room to roam, a naturally foraged balanced diet, clean water and high hygiene standards. The chickens are grown slowly for approximately 70 days not 35 like those reared in intensive systems. Full of flavour and oh-so tender, it’s a versatile meat that is full of goodness.
Frequently asked questions
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In the UK, we now eat more chicken than any other meat. Which means the production of chicken has become more and more industrialised to keep up with demand. We rear our chickens in a free-range, organic environment and to the highest welfare standards. That means the birds have the freedom to roam outdoors during the day, with the shelter and safety of houses at night and in bad weather. We source our chicks from an organic breeding flock meaning they are certified from birth.
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When choosing any meat to purchase, it is worth carrying out some research. There are a number of studies that suggest organic chicken is a healthier option, containing less saturated fat and higher in omega- 3 fatty acids, which are good for your heart. There are also several other reasons why choosing organic chicken is a good idea. They range from the contribution of organic farming to climate change, animal welfare and the use of pesticides and medicines used in the farming of conventional chickens, organic birds are only given antibiotics if absolutely necessary, rather than routinely, as they are in lower welfare systems to prevent spread of disease.
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Organic chicken has been reared in accordance to a set of organic high-welfare standards. These organic standards cover not just the bird’s housing, the amount of space they have and the way they are treated, but also what they are fed, how they are transported and eventually slaughtered. Under the current Soil Association standards, chicks can be taken from a conventional system providing they are less than 3 years old and reared organically to 70 days. Our trusted local suppliers provide a natural environment for our birds to thrive without the need for preventative medication: room to roam, a naturally foraged balanced diet, clean water and high hygiene standards.