Lemongrass Chicken

This Lemongrass Chicken recipe is simple and healthy. Chicken Thighs marinate with lemongrass, ginger and garlic before roasting and slipping under the broiler to caramelize. Slice and serve over Thai jasmine rice with your favorite veggie side dish. Yields 4 to 6 servings.

Course Mains & Entrees

Cuisine Thai-inspired

Keyword broiled, chicken, chicken thighs, dinner, easy, lemongrass, main dish, recipe, thai, thai inspired

Prep Time 10

Cook Time 8

Additional Time 1

Total Time 1 18

Servings servings

Calories 118

Author Laurie McNamara

Ingredients

1¼ pound boneless skinless chicken thighs
1/4 cup lemongrass paste
2 cloves garlic grated
1 teaspoon fresh ginger grated
2 tablespoons coconut aminos
1 teaspoon sambal oelelk
1 teaspoon toasted sesame oil
1 teaspoon sugar
1/2 teaspoon white pepper
2 cups Thai jasmine rice cooked

US Customary - Metric

Instructions

In bowl measure and add; lemongrass, garlic, ginger, coconut aminos, sesame oil, sugar, white pepper and sambal oelek. Stir to combine.
Add in the chicken thighs and toss well to coat. Cover and refrigerate 1 hour or up to overnight.
Pull the chicken out 30 minutes prior to cooking.
Preheat your oven to 425℉ (or 220℃) and line a rimmed metal baking sheet with foil.
Arrange the marinated chicken thighs top-side facing down on the foil. Roast for 8 minutes, flip and continue cooking for 4 to 6 more minutes.
Use oven mitts to move the oven rack to the highest position. Switch your oven to broil, slip the pan on to the top rack and broil for 2 to 3 minutes until the chicken is browned and caramelized. Rotate the pan for even browning. Watch carefully to avoid burning. However a deep caramelization in spots is encouraged!
Transfer to a cutting board to rest before slicing.
Serve over cooked rice with your favorite side.

Nutrition