Low Sodium Lemongrass Chicken Thighs
Elevate your weeknight dinners with these flavorful Low Sodium Lemongrass Chicken Thighs, a healthy and aromatic dish that’s perfect for satisfying your cravings without compromising on nutrition. This recipe combines the citrusy brightness of fresh lemongrass with the bold, earthy notes of ginger, garlic, and low sodium soy sauce, creating a perfectly balanced marinade that infuses every bite with zingy goodness. A touch of honey adds natural sweetness, while lime juice and a sprinkle of red chili flakes provide a vibrant kick. These juicy, oven-baked chicken thighs are easy to prepare and ready in just 25 minutes of cooking time, making them an excellent option for busy evenings. Finished with fresh cilantro for a burst of freshness, this dish pairs perfectly with steamed jasmine rice or roasted vegetables for a complete, wholesome meal. Low in sodium but bursting with flavor, this recipe is a must-try for anyone seeking healthier, heart-friendly options without sacrificing taste!
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Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 stalks fresh lemongrass stalks
- 1 tablespoon ginger, peeled and minced
- 2 cloves garlic, minced
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 2 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons fresh cilantro leaves, chopped
- 0.5 teaspoon red chili flakes
- 0.5 teaspoon black pepper
Directions
Step 1
Begin by finely chopping the lemongrass stalks, focusing only on the bottom white part as it is the most flavorful.
Step 2
In a mixing bowl, combine the chopped lemongrass, minced ginger, minced garlic, lime juice, honey, low sodium soy sauce, sesame oil, red chili flakes, and black pepper. Mix well to create the marinade.
Step 3
Place the chicken thighs in a large resealable bag or shallow dish and pour the marinade over them. Ensure the chicken is well-coated. Cover and let marinate in the refrigerator for at least 1 hour or up to overnight for deeper flavor.
Step 4
Preheat your oven to 375°F (190°C).
Step 5
Remove the chicken thighs from the marinade and place them on a baking sheet lined with parchment paper. Discard any remaining marinade.
Step 6
Bake the chicken in the preheated oven for 25 minutes or until cooked through and the internal temperature reaches 165°F (74°C).
Step 7
Once cooked, remove the chicken from the oven and let it rest for 5 minutes.
Step 8
Garnish with freshly chopped cilantro and serve warm with your choice of side dishes.
Nutrition Facts
| Serving size | (647.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1202.7 |
| Total Fat 59.0g | 0% |
| Saturated Fat 14.2g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 500mg | 0% |
| Sodium 1516.4mg | 0% |
| Total Carbohydrate 60.2g | 0% |
| Dietary Fiber 1.1g | 0% |
| Total Sugars 18.1g | |
| Protein 110.3g | 0% |
| Vitamin D 28IU | 0% |
| Calcium 174.8mg | 0% |
| Iron 15.8mg | 0% |
| Potassium 2141.5mg | 0% |
Source of Calories