Dairy-Free Lemongrass Chicken Thighs
Discover the vibrant flavors of Southeast Asia with this Dairy-Free Lemongrass Chicken Thighs recipe, a perfect blend of tangy, savory, and subtly sweet notes. Succulent boneless chicken thighs are marinated in a zesty mix of fresh lemongrass, garlic, ginger, soy sauce, lime juice, and a hint of maple syrup, then baked to golden perfection. The use of tamari as a soy sauce alternative keeps this dish completely dairy-free while ensuring bold umami flavors. Finished with a sprinkle of fresh cilantro and a touch of red chili flakes for a spicy kick, this easy-to-make recipe is ready in under an hour, making it an excellent choice for weeknight dinners or meal prep. Pair these fragrant chicken thighs with steamed jasmine rice or a crisp side salad for a balanced, irresistible meal bursting with aromatic goodness.
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Ingredients
- 6 pieces Boneless, skinless chicken thighs
- 2 stalks Fresh lemongrass stalks
- 4 cloves Garlic cloves
- 1 inch Fresh ginger
- 0.25 cup Soy sauce or tamari
- 2 tablespoons Lime juice, freshly squeezed
- 2 tablespoons Olive oil
- 1 tablespoon Maple syrup
- 0.5 teaspoon Red chili flakes
- 0.25 cup Cilantro leaves, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Directions
Step 1
Begin by preparing the marinade. Peel the outer layers of the lemongrass stalks and chop the tender inner parts finely.
Step 2
Mince the garlic cloves and grate the ginger.
Step 3
In a mixing bowl, combine the chopped lemongrass, minced garlic, grated ginger, soy sauce, lime juice, olive oil, maple syrup, red chili flakes, salt, and black pepper. Mix well to create the marinade.
Step 4
Place the chicken thighs in a large bowl or a sealable plastic bag. Pour the marinade over the chicken, ensuring each piece is well coated. Let marinate for at least 30 minutes or up to 2 hours in the refrigerator for more intense flavor.
Step 5
Preheat your oven to 375°F (190°C).
Step 6
Once marinated, arrange the chicken thighs on a baking sheet lined with parchment paper.
Step 7
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and has a golden-brown exterior.
Step 8
Remove the chicken from the oven and let it rest for a few minutes.
Step 9
Garnish with freshly chopped cilantro leaves before serving.
Step 10
Serve the lemongrass chicken thighs with steamed rice or a fresh salad for a complete meal.
Nutrition Facts
| Serving size | (959.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1772.7 |
| Total Fat 95.5g | 0% |
| Saturated Fat 22.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 750mg | 0% |
| Sodium 6204.6mg | 0% |
| Total Carbohydrate 62.4g | 0% |
| Dietary Fiber 3.1g | 0% |
| Total Sugars 14.6g | |
| Protein 167.6g | 0% |
| Vitamin D 42IU | 0% |
| Calcium 243.0mg | 0% |
| Iron 19.2mg | 0% |
| Potassium 3001.5mg | 0% |
Source of Calories