Lemongrass Chicken
Craving something vibrant? This Lemongrass Chicken is the ultimate comfort food with its sweet and citrusy marinade. Juicy and tender, it’s perfect for an easy weeknight dinner. Let the fresh flavors take you on a culinary journey tonight!
Equipment
- Baking Sheet
- Oven
- Frying Pan
- Wooden Spoon
- Grater
- Chef's Knife
Ingredients
- 8 pieces medium boneless, skinless chicken thighs
- 2 stalks lemongrass or substitute with 2 tablespoons lemongrass paste, tender white parts only, finely grated
- 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
- 6 pieces lime wedges
- 2 cups your favorite small-leaf lettuce
- 2 pieces 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
- Preparing 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.
- Substituting Lemongrass: If you can’t find fresh lemongrass, substitute with 2 to 3 tablespoons fresh lemongrass paste for a quick and easy flavor boost!