Lemongrass Chicken Thighs
User Reviews
5
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Prep Time
35 mins
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Cook Time
12 mins
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Total Time
47 mins
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Servings
4 servings
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Calories
370 kcal
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Course
Main Course
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Cuisine
Vietnamese
Lemongrass Chicken Thighs
Description
The recipe begins by marinating chicken thighs in a mixture of minced garlic, lemongrass, fish sauce, soy sauce, lime juice, brown sugar, and red chili flakes, allowing the flavors to penetrate the meat and provide a balance of tangy, sweet, spicy, and umami tastes. Marinating for at least 30 minutes or overnight enhances flavor depth.
Chicken is then cooked skinless in a hot skillet coated with olive oil to achieve a nicely seared exterior while retaining juicy tenderness inside. Care is taken not to overcrowd the pan, cooking in batches if needed.
An optional scallion oil is made by heating peeled and sliced green onions in hot peanut or vegetable oil, infusing the oil with a subtle aromatic flavor that can be drizzled over the chicken before serving.
The chicken pairs well with steamed rice or grains to absorb the bright, tangy, and savory marinade flavors. The note clarifies that calorie estimates exclude the optional scallion oil, which can be added as desired.
Ingredients
- 6 cloves garlic minced
- 3-4 tbsp lemongrass minced
- 1 tbsp fish sauce
- 4 tbsp soy sauce
- 1 lime juiced
- 1 tbsp brown sugar
- 1 tsp red chili flakes
- 8-10 chicken thighs boneless, skinless
- 2-3 tbsp olive oil
Scallion Oil, Optional
- 1 cup peanut oil or vegetable oil
- 1 bunch green onions around 5-6 per bunch
Instructions
- In a small or shallow bowl, combine the minced garlic, lemongrass, fish sauce, soy sauce, lime juice, brown sugar, and red chili flakes with the chicken thighs.
- Cover and set aside to marinate in the fridge for 30 minutes or more or overnight in the fridge.
- On medium heat, heat up your skillet (preferably cast iron) and coat with 1-2 tbsp of olive oil before adding in the chicken thighs, smooth side down and then cook for 5 minutes. Flip and continue to cook for 6 to 7 minutes, or until cooked through. Do not overcrowd the pan, cook in two batches if necessary.
- Serve with cooked rice or your grain of choice if desired.
Scallion Oil, Optional
- Wash the green oils and trim off the tops and bottoms. Pat them dry and slice them up, and transfer them to a heat-proof dish.
- Add oil to a pot or skillet and heat on medium-high heat for around 30 seconds. Test if it’s ready by dropping one piece of sliced green onion into it. It should sizzle.
- Carefully pour the hot oil into the bowl of green onions and stir to combine.
- Serve with the lemongrass chicken thighs.
Notes
- Marinate the chicken thighs for at least 30 minutes, or overnight in the refrigerator for stronger flavor.
- Cook the chicken in batches if necessary to avoid overcrowding the pan and to ensure even browning.
- The optional scallion oil adds a fragrant finish; prepare carefully by heating oil with sliced green onions until sizzling, then pour over cooked chicken.
- Calorie estimates provided do not include the optional scallion oil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 8g | 3% |
| Protein | 46g | 92% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 215mg | 72% |
| Sodium | 1141mg | 48% |
| Potassium | 699mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 212IU | 4% |
| Vitamin C | 6mg | 7% |
| Calcium | 47mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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