Caramelized Lemongrass Chicken Thighs
Elevate your weeknight dinner with these Caramelized Lemongrass Chicken Thighs, a dish bursting with bold Southeast Asian flavors. Tender, bone-in, skin-on chicken thighs are seared to golden perfection and simmered in an aromatic sauce infused with minced lemongrass, garlic, and ginger. A harmonious blend of brown sugar, soy sauce, fish sauce, and fresh lime juice creates a savory-sweet glaze that caramelizes beautifully as it reduces. The result? Juicy, flavorful chicken with irresistibly sticky, crispy skin. Serve this easy yet sophisticated dish over steamed rice or alongside fresh vegetables for a satisfying meal that will tantalize your taste buds. Whether for family dinners or entertaining guests, this recipe is a showstopper with minimal prep and maximum flavor.
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 2 stalks Lemongrass stalks
- 4 cloves Garlic cloves
- 1 inch piece Ginger
- 3 tablespoons Brown sugar
- 3 tablespoons Soy sauce
- 2 tablespoons Fish sauce
- 2 tablespoons Lime juice
- 2 tablespoons Vegetable oil
- 1 cup Water
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Trim the chicken thighs of any excess fat and pat them dry with paper towels. Season both sides with salt and black pepper. Set aside.
Prepare the lemongrass by trimming off the tough outer leaves and the very bottom of each stalk. Use the back of a knife to lightly bruise the stalks to release their aroma, then finely mince.
Peel and finely mince the garlic and ginger.
In a small bowl, whisk together the brown sugar, soy sauce, fish sauce, lime juice, and water. Set aside.
Heat the vegetable oil in a large skillet over medium heat. Once hot, add the chicken thighs skin-side down. Sear for 4-5 minutes, or until the skin is golden brown and crispy. Flip the thighs and sear the other side for an additional 3-4 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium-low and add the minced lemongrass, garlic, and ginger. Cook for 2-3 minutes, stirring frequently, until fragrant and slightly softened. Be careful not to burn the mixture.
Pour the sauce mixture into the skillet and stir to combine, scraping up any browned bits from the bottom of the pan. Bring the sauce to a simmer.
Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over the top. Cover the skillet and simmer on low heat for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
Uncover the skillet and increase the heat to medium. Allow the sauce to reduce and caramelize slightly, spooning it over the chicken thighs occasionally, for about 5-7 minutes.
Remove the skillet from the heat and let the chicken rest for a few minutes. Garnish with freshly chopped cilantro (if using) before serving. Serve hot with steamed rice or a side of vegetables.
Nutrition Facts
Calories |
2604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.9 g | 233% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 6186 mg | 269% | |
| Total Carbohydrate | 76.0 g | 28% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 28.8 g | ||
| Protein | 171.8 g | 344% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 285 mg | 22% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3457 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
