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.
Ingredients
Scale
- 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
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