Sugar-Free Lemongrass Chicken Thighs
Elevate your weeknight dinner with these flavorful Sugar-Free Lemongrass Chicken Thighs—a healthy twist on a classic favorite. Bone-in, skin-on chicken thighs are marinated in a vibrant blend of fresh lemongrass, garlic, ginger, lime juice, and low-sodium soy sauce, infused with a touch of fish sauce for a delightful umami kick. This sugar-free recipe skips the added sweeteners without compromising on bold, aromatic flavors. After marinating, the chicken is seared to golden perfection and oven-finished for juicy, tender results. Garnished with fresh cilantro and green onions, these savory, zesty chicken thighs are perfect for a low-carb or keto-friendly meal. Serve them alongside steamed vegetables or cauliflower rice for a wholesome, satisfying dinner that's as nourishing as it is delicious.
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Ingredients
- 6 pieces chicken thighs, bone-in and skin-on
- 3 pieces lemongrass stalks
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 0.25 cup soy sauce, low sodium
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons olive oil
- 2 teaspoons fish sauce
- 0.5 teaspoon black pepper
- 2 tablespoons green onion, sliced
- 2 tablespoons cilantro, chopped
Directions
Step 1
Begin by preparing the lemongrass. Cut off the root end and woody top of each stalk, leaving about 4-inch pieces of the softer middle portion. Remove the outer layers and finely mince the inner stalk.
Step 2
In a large mixing bowl, combine the minced lemongrass, minced garlic, grated ginger, soy sauce, lime juice, olive oil, fish sauce, and black pepper. Stir well to blend all the ingredients into a marinade.
Step 3
Place the chicken thighs into the bowl with the marinade, ensuring that each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight for a more robust flavor.
Step 4
Preheat your oven to 375°F (190°C).
Step 5
Heat a large oven-safe skillet over medium-high heat. Once hot, add the marinated chicken thighs, skin-side down, and sear for about 4-5 minutes until the skin is golden brown and crispy.
Step 6
Turn the chicken thighs over and transfer the skillet to the preheated oven. Bake for 25-30 minutes until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Step 7
Remove from the oven and let the chicken rest for 5 minutes.
Step 8
Serve the lemongrass chicken thighs garnished with sliced green onions and chopped cilantro.
Nutrition Facts
| Serving size | (1284.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2601.1 |
| Total Fat 168.7g | 0% |
| Saturated Fat 43.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 846mg | 0% |
| Sodium 5241.0mg | 0% |
| Total Carbohydrate 65.4g | 0% |
| Dietary Fiber 1.5g | 0% |
| Total Sugars 2.1g | |
| Protein 210.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 285.9mg | 0% |
| Iron 26.8mg | 0% |
| Potassium 4231.6mg | 0% |
Source of Calories