Lemongrass Chicken

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Yield: 4 servings

prep time: 15

cook time: 30

Marinating Time: 1

total time: 1 45

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.

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