Thai Lemongrass Chicken
This Thai Lemongrass Chicken features succulent marinated chicken thighs infused with lemongrass, garlic, and ginger, creating a flavorful and aromatic dish perfect for family gatherings.
Ingredients
Main Ingredients
- 4 pieces chicken thighs Boneless and skinless preferred
- 2 stalks lemongrass, chopped (white part only)
- 3 cloves garlic, minced
- 1 inch piece ginger, grated
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice Freshly squeezed recommended
- 1 tablespoon vegetable oil For frying
- to taste salt and pepper For seasoning
- as needed fresh cilantro for garnish
Instructions
Preparation
- Chop the lemongrass, mince the garlic, and grate the ginger.
Marinate the Chicken
- In a large bowl, combine chopped lemongrass, minced garlic, grated ginger, fish sauce, soy sauce, brown sugar, lime juice, and a pinch of salt and pepper. Stir until well mixed.
- Add chicken thighs, ensuring they are coated evenly. Let marinate for at least 20 minutes at room temperature or up to a few hours in the refrigerator.
Cook the Chicken
- Heat vegetable oil in a skillet over medium-high heat.
- Add the marinated chicken thighs and sear for about 6-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F).
Serve
- Transfer the chicken to a plate and garnish with fresh cilantro. Serve alongside jasmine rice or in lettuce wraps.
Notes
If you can't find lemongrass, lemon zest or lemon balm can be used as substitutes. Ensure to avoid overcrowding the skillet when cooking.