This Lemongrass Chicken recipe is simple and healthy. Chicken Thighs marinate with lemongrass, ginger and garlic before slipping under the broiler to cook and caramelize. Slice and serve over Thai jasmine rice with your favorite veggie side dish.
Looking for some dinner inspiration? Look no further!
Because it’s bowls like this, that if it was up to me, I would eat every night of the week. Fluffy Thai jasmine rice topped with tender, sticky and caramelized lemongrass chicken with an obnoxious amount of veggies on the side. Yes, there’s rice under all that.
In this super simple recipe, boneless skinless chicken thighs are tossed in a simple flavor-packed marinade and hangs out in your fridge for as little as 1 hour or overnight and it cooks under the broiler, taking only minutes to cook!
To Make This Lemongrass Chicken You Will Need:
- boneless skinless chicken thighs
- lemongrass paste
- fresh ginger
- coconut aminos
- toasted sesame oil
- sambal oelek
- white pepper
- toasted sesame seeds
In a mixing bowl, measure and add in 1/4 cup lemongrass (I use organic lemongrass paste), 2 cloves grated garlic, 1 teaspoon grated fresh ginger – I eyeball it, 1 teaspoon toasted sesame oil, 1 teaspoon sambal oelek, 1 teaspoon sugar, 1/2 teaspoon white pepper and 2 tablespoons coconut aminos.
Stir well to combine.
Add it to 1-1/4 pounds boneless skinless chicken thighs.
Toss well to combine. Cover tightly and refrigerate for at least 1 hour or overnight. Pull the chicken out 30 minutes prior to cooking.
Move your oven rack to the highest position in your oven. Preheat your broiler to high and line a rimmed metal baking sheet with foil, then arrange the marinated chicken thighs on the foil.
Slip the pan under the broiler and cook 3 minutes. Rotate the pan and continue broiling for 3 to 4 minutes or until the chicken reaches an internal temperature of 165°. Watch carefully to avoid burning. However a deep caramelization in spots is encouraged!
Transfer to a cutting board to rest before slicing.
I serve the bright and flavorful lemongrass chicken over cooked thai jasmine rice, with a fresh cabbage salad or roasted broccoli. Topping the chicken with toasted sesame seeds, cilantro and a little sriracha for some heat.
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