No this is not a Guyanese recipe J! I found this gem while perusing pictures on foodgawker.com. I was drawn to the picture submitted by the Hungry Giant and intrigued by the recipe as I had never cooked with lemongrass before nor had I thought of adding pesto to chicken. I decided to give the recipe a shot with a few minor alterations to HG’s recipe (hope you don’t mind).
This is definitely a keeper, the chicken was amazing and there was a pleasant aroma throughout the house as it was baking.
Ingredients
- 10 chicken drumsticks
- 8 cloves of garlic roughly chopped
- 2 – 3 stalks lemongrass, chopped into 2 inch strips
- 3 tablespoons olive oil
- 3 tablespoons bottled pesto
- 1 teaspoon rock salt
- A few dashes of black pepper and season salt, to taste
Directions
Clean the chicken pieces well. Pat dry using a paper towel. Arrange pieces in an oven-proof dish. Season with salt, season salt and pepper
In a separate bowl, combine garlic, lemongrass, pesto and olive oil and mix well
Tuck the paste under the chicken’s skin and try to distribute the paste well. If there is leftover paste, rub it on the chicken pieces.
Cover dish with foil and let marinade in the fridge for about an hour.
Preheat oven to 200 C/400 F.
Bake in the oven for about 45 minutes to an hour or until chicken skin is browned. Flip the pieces over to brown the other side. Bake for another 10 – 20 minutes.
When chicken is brown and tender, remove from the oven and serve hot.
To view the original recipe from HG, click here:
Sapodilla Brown 
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