Lemongrass Chicken Dish is a delightful culinary experience that transports your taste buds straight to Southeast Asia. This vibrant dish is not only a feast for the senses but also a celebration of the rich flavors and aromas that lemongrass brings to the table. With its origins deeply rooted in Vietnamese and Thai cuisine, lemongrass has been cherished for centuries, not just for its unique citrusy flavor but also for its medicinal properties.

People adore the lemongrass chicken dish for its perfect balance of taste and texture. The tender chicken, marinated in a fragrant blend of lemongrass, garlic, and spices, creates a mouthwatering experience that is both refreshing and satisfying. Additionally, this dish is incredibly convenient to prepare, making it a favorite for busy weeknights or special gatherings. Whether served over rice or alongside fresh vegetables, the lemongrass chicken dish is sure to impress and delight anyone who takes a bite.

Ingredients:

4 boneless, skinless chicken thighs
2 stalks of fresh lemongrass
4 cloves of garlic, minced
1 tablespoon of fresh ginger, minced
2 tablespoons of fish sauce
1 tablespoon of soy sauce
1 tablespoon of brown sugar
1 tablespoon of vegetable oil
1 teaspoon of ground black pepper
1 lime, juiced
Fresh cilantro, for garnish
Cooked jasmine rice, for serving

Preparing the Marinade

Start by preparing the lemongrass. Trim the ends of the stalks and remove the tough outer layers until you reach the tender part. Finely chop the tender part of the lemongrass.
In a medium bowl, combine the chopped lemongrass, minced garlic, minced ginger, fish sauce, soy sauce, brown sugar, ground black pepper, and lime juice. Mix well until the sugar is dissolved and all ingredients are well incorporated.
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring that each piece is well coated. Seal the bag or cover the dish with plastic wrap.
Refrigerate the marinated chicken for at least 1 hour, or preferably overnight, to allow the flavors to penetrate the meat.

Cooking the Chicken

After marinating, remove the chicken from the refrigerator and let it sit at room temperature for about 15 minutes. This helps the chicken cook evenly.
Heat a large skillet or grill pan over medium-high heat. Add the vegetable oil and allow it to heat up for about 1 minute.
Once the oil is hot, carefully place the marinated chicken thighs in the skillet. Cook for about 5-7 minutes on one side without moving them, allowing a nice sear to form.
Flip the chicken thighs and reduce the heat to medium. Cook for an additional 5-7 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
Once cooked, remove the chicken from the skillet and let it rest on a cutting board for about 5 minutes. This resting period allows the juices to redistribute within the meat, ensuring a moist and flavorful dish.

Slicing and Serving

After resting, slice the chicken thighs into strips or bite-sized pieces, depending on your preference.
To serve, place a generous portion of cooked jasmine rice on each plate. Arrange the sliced lemongrass chicken on top of the rice.
Drizzle any remaining marinade from the skillet over the chicken for added flavor.
Garnish with fresh cilantro leaves for a pop of color and freshness.
Optionally, serve with lime wedges on the side for an extra burst of citrus flavor.

Optional Side Dishes

To complement your lemongrass chicken, consider preparing some of the following side dishes:

Stir-Fried Vegetables: Quickly sauté a mix of bell peppers, broccoli, and snap peas in a bit of oil with garlic and soy sauce for a colorful and nutritious side.
Cucumber Salad: Toss sliced cucumbers with rice vinegar, sugar, and a pinch of salt for a refreshing salad that balances the richness of the chicken.
Spring Rolls: Serve fresh spring rolls filled with shrimp, vermicelli noodles, and herbs for a light and crunchy accompaniment.

Storing Leftovers

If you have any leftover lemongrass chicken, allow it to cool to room temperature before storing.
Place the chicken in an airtight container and refrigerate for up to 3 days.
To reheat, simply warm the chicken in a skillet over medium heat until heated through, or microwave in short intervals until hot.

Conclusion:

In summary, this Lemongrass Chicken dish is a must-try for anyone looking to elevate their culinary repertoire with vibrant flavors and aromatic ingredients. The combination of tender chicken marinated in fragrant lemongrass, garlic, and ginger creates a delightful balance that is both refreshing and satisfying. Whether you serve it over a bed of jasmine rice, alongside a crisp salad, or wrapped in lettuce leaves for a fun twist, this dish is versatile enough to suit any occasion. For those looking to mix things up, consider adding a splash of coconut milk for a creamier sauce, or toss in some seasonal vegetables like bell peppers or snap peas for added color and nutrition. You can also experiment with different proteins, such as shrimp or tofu, to cater to various dietary preferences. We encourage you to try this Lemongrass Chicken recipe and share your experience with friends and family. Your feedback and variations can inspire others to explore the delightful world of lemongrass-infused dishes. So, roll up your sleeves, gather your ingredients, and embark on a culinary adventure that promises to tantalize your taste buds! Print

Lemongrass Chicken Dish: A Flavorful Recipe to Delight Your Taste Buds

Author: Maria
Total Time: 30 minutes
Yield: 4 servings 1x

Print Recipe

Description

This Lemongrass Chicken features marinated chicken thighs grilled to perfection, infused with garlic, ginger, and fish sauce. Served over jasmine rice and topped with fresh cilantro, it offers a vibrant taste of Southeast Asia that’s both flavorful and satisfying.

Instructions

Start by preparing the lemongrass. Trim the ends of the stalks and remove the tough outer layers until you reach the tender part. Finely chop the tender part of the lemongrass.
In a medium bowl, combine the chopped lemongrass, minced garlic, minced ginger, fish sauce, soy sauce, brown sugar, ground black pepper, and lime juice. Mix well until the sugar is dissolved and all ingredients are well incorporated.
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring that each piece is well coated. Seal the bag or cover the dish with plastic wrap.
Refrigerate the marinated chicken for at least 1 hour, or preferably overnight, to allow the flavors to penetrate the meat.
After marinating, remove the chicken from the refrigerator and let it sit at room temperature for about 15 minutes. This helps the chicken cook evenly.
Heat a large skillet or grill pan over medium-high heat. Add the vegetable oil and allow it to heat up for about 1 minute.
Once the oil is hot, carefully place the marinated chicken thighs in the skillet. Cook for about 5-7 minutes on one side without moving them, allowing a nice sear to form.
Flip the chicken thighs and reduce the heat to medium. Cook for an additional 5-7 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
Once cooked, remove the chicken from the skillet and let it rest on a cutting board for about 5 minutes. This resting period allows the juices to redistribute within the meat, ensuring a moist and flavorful dish.
After resting, slice the chicken thighs into strips or bite-sized pieces, depending on your preference.
To serve, place a generous portion of cooked jasmine rice on each plate. Arrange the sliced lemongrass chicken on top of the rice.
Drizzle any remaining marinade from the skillet over the chicken for added flavor.
Garnish with fresh cilantro leaves for a pop of color and freshness.
Optionally, serve with lime wedges on the side for an extra burst of citrus flavor.

Notes

For best results, marinate the chicken overnight to enhance the flavor.
This dish pairs well with stir-fried vegetables, cucumber salad, or fresh spring rolls.

Prep Time: 15 minutes
Cook Time: 15 minutes