Lemongrass Chicken Thighs
Elevate your weeknight dinner with these aromatic Lemongrass Chicken Thighs, a dish bursting with Southeast Asian-inspired flavors. Marinated in a vibrant blend of finely chopped lemongrass, garlic, ginger, soy sauce, fish sauce, lime juice, and creamy coconut milk, the chicken thighs absorb a perfect balance of savory, tangy, and mildly sweet notes. Browned to crispy perfection in a skillet or grill pan, these tender thighs are finished with a touch of fresh cilantro for a fragrant garnish. Quick to prepare and packed with flavor, this recipe is ideal for busy evenings or when hosting guests. Serve with steamed jasmine rice or a crisp salad for a complete, satisfying meal. Perfect for those seeking an easy lemongrass chicken recipe that’s both flavorful and impressive!
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Ingredients
- 8 chicken thighs
- 3 lemongrass stalks
- 4 garlic cloves
- 1 inch piece fresh ginger
- 0.25 cup soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 0.5 cup coconut milk
- 2 tablespoons vegetable oil
- 0.25 cup, chopped fresh cilantro
- 1 red chili (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Start by preparing the marinade. Remove the tough outer leaves of the lemongrass stalks. Then, finely chop the inner tender parts.
Step 2
Peel and mince the garlic and ginger. If using the red chili, finely chop it.
Step 3
In a large mixing bowl, combine the chopped lemongrass, garlic, ginger, soy sauce, fish sauce, brown sugar, lime juice, and coconut milk. Mix well to dissolve the sugar completely.
Step 4
Add the chicken thighs to the bowl, ensuring they are well coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
Step 5
Heat the vegetable oil in a large skillet or grill pan over medium-high heat.
Step 6
Remove the chicken from the marinade, letting any excess drip off. Season with salt and black pepper.
Step 7
Cook the chicken in the skillet, skin-side down, for about 10-12 minutes until golden brown.
Step 8
Flip the chicken and cook the other side for an additional 10-12 minutes or until the internal temperature reaches 165°F (74°C).
Step 9
Once cooked, remove the chicken from the skillet and let it rest for a few minutes.
Step 10
Garnish with chopped fresh cilantro and any remaining marinade heated if desired. Serve hot, alongside your choice of rice or salad.
Nutrition Facts
| Serving size | (1404.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2318.5 |
| Total Fat 115.9g | 0% |
| Saturated Fat 29.8g | 0% |
| Polyunsaturated Fat 16.9g | |
| Cholesterol 752mg | 0% |
| Sodium 7882.5mg | 0% |
| Total Carbohydrate 99.8g | 0% |
| Dietary Fiber 3.2g | 0% |
| Total Sugars 31.0g | |
| Protein 221.4g | 0% |
| Vitamin D 56IU | 0% |
| Calcium 326.2mg | 0% |
| Iron 26.1mg | 0% |
| Potassium 4337.3mg | 0% |
Source of Calories