Sticky Lemongrass Chicken Thighs

Name: Sticky Lemongrass Chicken Thighs
Prep time: 2 h 30 min
Cook time: 40 min
Total time: 3 h 10 min
Yield: 6 serving
Ingredients: 3 lemongrass stalks; 5 garlic cloves; Finely grated zest and juice from 1 lime; 3 tablespoons fish sauce; 2 tablespoons soy sauce; 2 tablespoons palm sugar or brown sugar; 2 tablespoons neutral oil; 6 bone-in, skin-on chicken thighs

User Reviews

4.7

9 reviews

Excellent

Prep Time
2 hrs 30 mins
Cook Time
30 mins
Total Time
3 hrs 10 mins
Servings
6
Course
Main Course
Cuisine
Thai, Vietnamese

Sticky Lemongrass Chicken Thighs

Clara Barton

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Sticky Lemongrass Chicken Thighs are marinated in our favorite Thai flavors, then roasted until golden brown and delicious. We serve them on top of a beautiful, healthy Black Rice Salad, studded with crunchy red cabbage and loaded with fresh herbs. This chicken will stick right to your favorites list.

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Ingredients

Servings

For the marinade:

3 lemongrass stalks
5 garlic cloves
Finely grated zest and juice from 1 lime about 2 tablespoons juice, 1 teaspoon zest
3 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons palm sugar or brown sugar
2 tablespoons neutral oil
6 bone-in, skin-on chicken thighs

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Instructions

Cut off and discard the very bottom and dry tops of the lemongrass, leaving the thick part in the middle. Peel away and discard the dry outer layers and slice what’s left of the middle into thin rounds. Add the sliced lemongrass, along with the rest of the marinade ingredients, into the bowl of a food processor and pulse until a fine paste forms, about 15 to 20 pulses. Add the chicken to a sealable plastic bag or a glass bowl, and pour over the marinade. Mix everything around until the chicken is thoroughly coated. Seal the bag (or cover the bowl) and refrigerate for at least 2 hours or up to overnight.
When ready to cook, preheat the oven to 425ºF and set a rack in the middle. Line a baking tray with foil and place a wire rack on top.
Lay the chicken, skin-side up, onto the baking tray rack (reserving the marinade) and bake until the chicken is cooked through and the skin is golden and crisp, 30 to 35 minutes (temperature should read about 160ºF on an instant read thermometer). Brush the skin with the reserved marinade halfway through. If you want the skin darker, set the rack under the broiler for a minute or two. Take the chicken out and leave it to rest for at least five minutes.
Serve, with Black Rice Salad (or steamed rice) with extra dressing on the side for drizzling.