• 8 tablespoons lemongrass, minced
• 4 tablespoons shallots, minced
• 4 tablespoons garlic, minced
• 4 tablespoons soy sauce
• 4 tablespoons sugar
• 4 tablespoons fish sauce
• 2 tablespoons dried chile flakes
• 2 teaspoons kosher salt
• 2 chicken, 3 pounds
• 2 tablespoons cilantro, chopped
• 6 tablespoons canola oil
• 1 cup cilantro-lime soy sauce   

Remove 4 tablespoons of lemongrass and set aside in a small bowl. Combine the remaining lemongrass, shallots, garlic, soy sauce, sugar, fish sauce, chile flakes, and salt in a large bowl. Add the chicken and turn to coat, tucking some marinade underneath the skin. Pour any excess marinade into the bird cavity. Cover the chicken with plastic wrap, then marinate in the refrigerator for at least 4 hours, preferably overnight. Bring the chicken to room temperature before cooking.

Combine the remaining 4 tablespoons of lemongrass with the cilantro and oil. Season with salt and pepper.

Preheat the rotisserie. Truss the chicken tightly. Place the chicken on the rotisserie skewers. Place on the rotisserie. Bake for 40 minutes until the internal temperature is 160°F. Periodically baste the chickens with the oil and lemongrass mixture.

Let the chicken rest 10 minutes before carving. Serve with cilantro-lime soy sauce and steamed rice.

Yield: 8 servings