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Lemongrass Chicken

Lemongrass Chicken

The ultimate comfort food, Lemongrass Chicken bursts with flavor and is perfect for an easy weeknight dinner. The tender chicken, infused with aromatic spices, will have everyone asking for seconds. Make this delightful dish tonight and impress your loved ones!
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 7 servings
Course: Dinner
Cuisine: Vietnamese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2-2 1/2 pounds boneless skinless chicken thighs
  • 1 tablespoon olive oil
  • 1/4 cup minced shallots
  • 3 tablespoons chopped lemongrass from the white inner part of 2 stalks
  • 3 tablespoons fish sauce
  • 2 tablespoons less sodium soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons brown sugar
  • 1 tablespoon Thai red curry paste
  • 1 tablespoon Asian sweet chili sauce (optional)
  • 3 garlic cloves minced
  • 2 teaspoons freshly grated ginger
  • 1-3 teaspoons red chili paste (like Sambal Oelek)
  • 1 teaspoon dried basil

Equipment

  • Chef's Knife
  • Skillet
  • Whisk
  • Grater

Method
 

  1. In a large bowl or Ziploc bag, whisk together the marinade ingredients: olive oil, minced shallots, chopped lemongrass, fish sauce, soy sauce, lime juice, brown sugar, Thai red curry paste, sweet chili sauce, minced garlic, grated ginger, red chili paste, and dried basil. Reserve 3 tablespoons of this marinade if you plan to make Vietnamese noodle bowls.
  2. Add the chicken thighs to the marinade and ensure each piece is evenly coated. Marinate for 30 minutes at room temperature, or for up to 24 hours in the refrigerator for deeper flavor.
  3. If marinated chicken has been refrigerated, allow it to sit at room temperature for 15 to 30 minutes before cooking to ensure even cooking.
  4. Heat a large skillet over medium-high heat. You may need to work in batches, so don't overcrowd the pan. Remove the chicken from the marinade, letting the excess drip off, and add the chicken to the skillet.
  5. Cook undisturbed for 3 to 4 minutes, or until the first side is nicely browned. Turning the chicken over, cover, and reduce the heat to medium. Cook for an additional 3 to 5 minutes, depending on the thickness, until the chicken is cooked through with an internal temperature of 165 degrees Fahrenheit.
  6. Let the chicken rest for 5 minutes before slicing into pieces. This resting time allows the juices to redistribute, ensuring tender bites.
  7. For grilling, preheat the grill to medium heat (375 to 450 degrees Fahrenheit). Remove the chicken from the marinade, letting excess marinade drip off. Grill the chicken undisturbed for 5 to 7 minutes per side, or until cooked through.
  8. After grilling, let the chicken rest for 5 minutes to enhance flavors and moisture retention before slicing.

Notes

  • Lemongrass: can be found in the produce section of your grocery store. If you grocery store doesn’t have it, then specialty stores such as Sprouts and Whole Foods will carry it. If you can’t find it, make sure you ask someone!
  • Preparing Lemongrass: Remove outer tough layers until you reach layers where the bottom of the stalk is white and soft. Chop the white bottom section of lemongrass up until it gets tough – about the bottom third of the stalk. 2 stalks of lemongrass should yield approximately 3 tablespoons. Don’t chop the lemongrass too fine because you want to easily be able to brush it off your cooked chicken – we want the flavor it imparts the marinade, not the texture.