Lemongrass chicken thighs. Roasted lemongrass chicken thighs are one of my all-time favorite easy one-pan chicken dishes. For me, what makes this chicken great is not just the flavor, but the texture. Pound chicken thighs flat, marinate in a mixture of lemongrass, soy sauce, and fish sauce, and grill to get delicious, Vietnamese-style chicken.
How to serve the lemongrass chicken.
The lemongrass chicken can be a stand-alone meal.
Remove skins and extra fat from chicken.
You can cook Lemongrass chicken thighs using 7 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Lemongrass chicken thighs
- Prepare 12 pieces of chicken thighs.
- Prepare 30 g of frozen chopped lemon grass.
- Prepare 3 tablespoons of sugar.
- It's 4 tablespoons of fish sauce.
- It's 4 tablespoons of lemon juice.
- Prepare 3 cloves of garlic.
- It's 2 of red chilli peppers.
Crush garlic and blend with lemongrass, fish sauce, sugar, and pepper. I know many of you are going to ask if you can use chicken breasts instead of chicken thighs for this Lemongrass Chicken - and the answer is yes! I chose chicken thighs because they are more commonly used in authentic Lemongrass Chicken, are inherently juicier and reheat better but chicken breasts will still work. I prefer to roast all the thighs and freeze the cooked chicken.
Lemongrass chicken thighs step by step
- Finely chop garlic and chilies and place in a bowl. Add sugar, fish sauce, lemon juice and a bit of boiling hot water to melt sugar..
- Place chicken thighs in large zip loc bag and add marinade sauce mixture. Place in fridge to marinate overnight.
- BBQ chicken at 225 deg farenheight for approx 30min, flipping every so often. Watch closely since the fat from the chicken will cause flare ups..
Time to make Vietnamese Lemongrass Chicken! Skip the baguette and put everything on a plate. Marinate a few chicken thighs with lemongrass, shallot, garlic, brown sugar, and fish sauce in the fridge overnight. To make this Vietnamese Lemongrass Chicken recipe, you will need… Chicken: I've written the recipe using boneless chicken breasts or thighs. But really, this marinade will work with any cut of chicken (or even pork, beef, shrimp, tofu, etc).