Nerd joke when going back to the office…

Colleague (bragging): I started marathon training during the pandemic!

Me (bragging): I started modeling during the pandemic!

Colleague (looking at my height): Seriously???

Me: Yup. Econometric modeling.

Grilled chicken with ginger and lemongrass

(Adapted from Vanh Khuyen Le)

Marinade ingredients A:
A chicken about 3.5lb – 4lb
2 lemongrass stalks, about 50g
1 thumb-sized ginger, about 10g (peeled)
5 garlic cloves (peeled)
1 small shallot (peeled)
10 g sugar
1/2 tsp salt
1 tbs fish sauce
Ground pepper
1 tbs annatto seeds oil (or 1 tbs canola oil + 1 tsp turmeric powder)

Marinade ingredients B:
2 tsp honey
1 tbs annatto seeds oil (or 1 tbs canola oil + 1 tsp turmeric powder)
Zest of 1 lemon

Dipping sauce:
4 garlic cloves (peeled)
2 tsp salt
4 tsp sugar
Juice of 1 lime
Chili paste (to taste)

To marinate the chicken:

1. Butterfly the chicken and press so it can lie flat.
2. Use a food processor or a handheld mixer to make a paste with the remaining marinade ingredients A.
3. Rub the paste all over the chicken, on the meat and on the skin.
4. Cover and marinade for at least an hour, or overnight, in the fridge.

To grill the chicken:

1. Leave chicken at room temperature for about 30 minutes.
2. Preheat oven to 400 F.
3. In a bowl, combine all marinade ingredients B.
4. Scrap all marinade ingredients A from the chicken to avoid burns in the oven.
5. Brush marinade ingredients B all over the chicken.
6. Grill the chicken meat-side up for 30 minutes.
7. Flip the chicken skin-side up and grill for another 15 minutes.
8. Broil the chicken for 2-3 minutes.

To make dipping sauce:

1. Use a pestle and mortar to make paste with garlic + salt.
2. Add sugar + lime juice.
3. Add chili paste to taste.
4. Serve with the grilled chicken.