4 cups cilantro
2 cups oil
Heat soybean oil in a pot to 275 degrees. With the cilantro already in the blender or vitamix turn it on and slowly start to pour the hot oil in. Turn off and strain oil through a cone filter into a bowl over ice.
1 can coconut milk
2 stalks lemon grass (cleaned and chopped into about 8 short segments)
3 cloves garlic
2 tablespoons sugar
1 tsp salt
2 small chicken breasts, skin on, bone in
Rough chop the lemongrass and garlic. Place all the ingredients in a blender and puree until smooth into a creamy paste. Coat the marinade with chicken breast and let it marinade over night or at least 5 hours.
When it's time to cook, preheat the oven to 400F, heat a grill pan on medium high heat, and add canola oil enough to coat the pan when is hot add the chicken skin side down cook just enough to make the grill marks, transfer to a saute pan skin side down and put in the oven. Cook skin down for 15-20 minutes, take out of the oven, transfer to a rack and let it rest skin side up for at least 5 minutes before you slice. Slice a little on the bias, transfer to a plate, garnish with cilantro and cilantro oil. You can serve with pickles, a salad or white rice. Whatever you want. Enjoy!