Paleo Lemongrass Chicken Thighs
Infused with vibrant Southeast Asian flavors, these Paleo Lemongrass Chicken Thighs are a showstopping dish that's both healthy and irresistibly delicious. Juicy, bone-in chicken thighs are marinated in a zesty blend of fragrant lemongrass, coconut aminos, fresh lime juice, and a touch of honey, all enhanced with garlic and ginger for a savory-sweet harmony. Searing in coconut oil gives the skin a golden, crispy finish before being roasted to perfection in the oven. This paleo-friendly recipe is as easy to make as it is impressive, with a total cook time of just 30 minutes. Topped with fresh cilantro and green onions, it’s the perfect meal for weeknight dinners or entertaining guests. Naturally gluten-free and dairy-free, this dish delivers bold flavor while catering to clean-eating enthusiasts.
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Ingredients
- 8 pieces bone-in chicken thighs
- 2 stalks lemongrass stalks
- 0.25 cup coconut aminos
- 0.25 cup fresh lime juice
- 2 tablespoons honey
- 4 cloves fresh garlic
- 1 inch piece fresh ginger
- 2 tablespoons coconut oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro
- 2 stalks green onions
Directions
Step 1
Begin by preparing the marinade. Trim and finely chop the lemongrass stalks. Mince the garlic cloves and grate the fresh ginger.
Step 2
In a mixing bowl, combine the chopped lemongrass, coconut aminos, lime juice, and honey. Add the minced garlic, grated ginger, sea salt, and black pepper. Whisk the mixture until well combined.
Step 3
Place the chicken thighs in a large resealable plastic bag. Pour the marinade over the chicken, seal the bag, and massage the marinade into the chicken to ensure even coating. Refrigerate and marinate for at least 1 hour, preferably overnight for maximum flavor.
Step 4
When ready to cook, preheat the oven to 400°F (200°C).
Step 5
Heat the coconut oil in a large oven-safe skillet over medium-high heat. Remove the chicken from the marinade, letting excess drip off, and place it skin-side down in the skillet. Sear the chicken thighs for 4-5 minutes until the skin is golden brown.
Step 6
Flip the chicken thighs and transfer the skillet to the preheated oven. Roast in the oven for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Step 7
While the chicken is roasting, chop the fresh cilantro and slice the green onions.
Step 8
Once the chicken is cooked, remove the skillet from the oven and let it rest for 5 minutes.
Step 9
Serve the lemongrass chicken thighs garnished with chopped cilantro and green onions. Enjoy your paleo-friendly meal!
Nutrition Facts
| Serving size | (2386.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4805.7 |
| Total Fat 338.6g | 0% |
| Saturated Fat 109.3g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 1620mg | 0% |
| Sodium 4811.6mg | 0% |
| Total Carbohydrate 94.6g | 0% |
| Dietary Fiber 2.0g | 0% |
| Total Sugars 48.1g | |
| Protein 328.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 374.0mg | 0% |
| Iron 30.7mg | 0% |
| Potassium 5662.9mg | 0% |
Source of Calories