Dairy-Free Lemongrass Chicken
Bursting with bold Southeast Asian flavors, this Dairy-Free Lemongrass Chicken is a perfect weeknight dinner that’s as healthy as it is delicious. Marinated in a vibrant blend of bruised lemongrass, garlic, fresh ginger, soy sauce, fish sauce, and lime juice, the chicken thighs are elevated with layers of zesty, herbaceous, and savory notes. With just 20 minutes of prep time, this recipe combines simplicity and elegance, grilling the chicken to perfection for tender, juicy bites with a smoky char. Garnished with fresh cilantro and served with lime wedges, this dish is dairy-free, gluten-optional, and pairs beautifully with steamed rice or a crisp green salad. Whether you're looking for a healthy grilled chicken recipe or craving the rich aromas of lemongrass, this recipe will bring a taste of the tropics straight to your table!
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 2 lemongrass stalks
- 4 garlic cloves
- 1 inch piece fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons lime juice
- 2 tablespoons vegetable oil
- 1 red chili
- 1 handful fresh cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Start by preparing the ingredients. Trim and cut the lemongrass stalks into 2-inch pieces, then using a mortar and pestle or the back of a knife, bruise the lemongrass to release its flavors.
Peel and finely chop the garlic cloves. Peel and grate the ginger. Thinly slice the red chili. Set aside.
In a bowl, mix together the soy sauce, fish sauce, brown sugar, lime juice, and vegetable oil to create a marinade.
Add the bruised lemongrass, chopped garlic, grated ginger, and sliced chili to the marinade. Stir to combine.
Place the chicken thighs in a large resealable plastic bag or shallow dish and pour the marinade over them. Ensure each piece is well coated. Seal the bag or cover the dish, and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a deeper flavor.
Once marinated, remove the chicken from the refrigerator and allow it to sit at room temperature for about 10 minutes.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grates or pan.
Remove the chicken from the marinade, letting the excess drip off. Season both sides with salt and black pepper.
Grill the chicken for about 5-7 minutes on each side or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through with nice grill marks.
Remove the chicken from the grill and let it rest for 5 minutes before slicing.
Garnish with freshly chopped cilantro and serve with lime wedges on the side. Enjoy your Dairy-Free Lemongrass Chicken with steamed rice or your preferred side.
Nutrition Facts
Calories |
1734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.3 g | 120% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 4143 mg | 180% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 13.0 g | ||
| Protein | 164.7 g | 329% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 240 mg | 18% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2972 mg | 63% | |
*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.
