Lemongrass Chicken
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Lemongrass Chicken
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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!
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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
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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
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Calories
328kcal
(16%)
Carbohydrates
9g
(3%)
Protein
20g
(40%)
Fat
24g
(37%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
111mg
(37%)
Sodium
1573mg
(66%)
Potassium
315mg
(9%)
Fiber
0.5g
(2%)
Sugar
6g
(12%)
Vitamin A
487IU
(10%)
Vitamin C
2mg
(2%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 9g | 3% |
| Protein | 20g | 40% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 111mg | 37% |
| Sodium | 1573mg | 66% |
| Potassium | 315mg | 7% |
| Fiber | 0.5g | 2% |
| Sugar | 6g | 12% |
| Vitamin A | 487IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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