Description
Experience the vibrant flavors of Vietnamese Lemongrass Chicken with this easy recipe that promises a savory and aromatic dish.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 2 stalks lemongrass, finely chopped
- 4 cloves garlic, freshly minced
- 1 tbsp ginger, grated
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tbsp honey or brown sugar
- 2 tbsp lime juice, freshly squeezed
- 1 tsp chili flakes, optional
- to taste salt
- to taste pepper
- 1/4 cup fresh cilantro, chopped
- 1 tbsp toasted sesame seeds, optional
Instructions
- In a large bowl, combine the finely chopped lemongrass, minced garlic, grated ginger, fish sauce, soy sauce, honey, lime juice, chili flakes, and a pinch of salt and pepper. Mix until well-blended.
- Add the boneless chicken thighs to the marinade, tossing to coat them completely. Cover and refrigerate for at least 1 hour, or overnight for the best flavor.
- Get your grill or skillet ready by preheating it to medium-high heat. If using a skillet, add 1 tablespoon of vegetable oil and let it heat.
- Grill or pan-fry the marinated chicken thighs for 6-7 minutes on each side until beautifully browned and cooked through.
- After cooking, let the chicken rest for 3-5 minutes on a plate. You can slice it or serve it whole, depending on your preference.
- Top your chicken with fresh cilantro, a sprinkle of toasted sesame seeds, and extra lime wedges. Serve alongside steamed rice, pickled veggies, or a fresh herb salad.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling or Pan-frying
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 100 mg