Lemongrass Chicken
Yield: 4 servings
This Lemongrass Chicken recipe features tender, juicy chicken thighs marinated in a salty-sweet marinade that stars fresh lemongrass and ginger, plus flavor-packed curry paste. This easy chicken dish packs in the flavor!
Ingredients
- 8 medium boneless, skinless chicken thighs
Marinade
- 2 stalks lemongrass (or substitute 2 tablespoons lemongrass paste), tender white parts only, finely grated with a microplane zester (see Notes for how to prepare)
- ½ small yellow onion, finely chopped
- 4 cloves minced garlic
- 2 tablespoons freshly grated ginger
- 1 tablespoon Thai red curry paste
- 1 tablespoon Asian sweet chili sauce
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon freshly squeezed lime juice
- 2 tablespoons brown sugar
- 1½ teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
To Serve
- 6 lime wedges
- 2 cups your favorite small-leaf lettuce
- 2 chopped green onions
Instructions
- Pat the chicken thighs dry with paper towels.
- In a large bowl, combine all marinade ingredients: lemongrass, onion, garlic, ginger, Thai red curry paste, sweet chili sauce, fish sauce, soy sauce, lime juice, brown sugar, salt, pepper, and olive oil. Stir to evenly combine. Reserve 1/4 cup for glazing while roasting; place in a covered container and refrigerate until ready to cook the chicken.
- Add chicken thighs to the remaining marinade in the bowl, ensuring all chicken pieces are evenly coated. Cover bowl and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
- Preheat oven to 400°F. Remove chicken thighs from marinade, allowing any excess marinade to drip off.
- Line a rimmed baking pan with foil or parchment paper, and place a rack on top. Place chicken thighs on rack. Roast in the oven, flipping the chicken after 15 minutes. Using an instant-read kitchen thermometer, check internal temperature at the thickest part of the thighs - the chicken will be done when it reaches 165°F. During the last few minutes of roasting, brush chicken with the reserved marinade - the glaze will caramelize a bit as the chicken finishes cooking.
- Transfer chicken to a serving platter. Serve hot with your favorite tender, small leaf lettuce and a sprinkling of chopped green onions. Offer lime wedges for individuals to squeeze over their chicken.
Notes
To prepare fresh lemongrass: First remove any tough outer leaves, to reveal the tender interior leaves. Then use a microplane zester to finely grate only the tender white parts, which is usually about the bottom third of the stalk. If you can't find fresh lemongrass, substitute with 2 to 3 tablespoons fresh lemongrass paste - this is a very easy way to get that beautiful lemongrass flavor!
Nutrition Information:
Calories: 328kcal Carbohydrates: 9g Protein: 20g Fat: 24g Saturated Fat: 6g Polyunsaturated Fat: 4g Monounsaturated Fat: 11g Trans Fat: 0.1g Cholesterol: 111mg Sodium: 1573mg Potassium: 315mg Fiber: 0.5g Sugar: 6g Vitamin A: 487IU Vitamin C: 2mg Calcium: 30mg Iron: 1mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.