Gluten-Free Lemongrass Chicken Thighs
Elevate your weekday dinner with this tantalizing recipe for Gluten-Free Lemongrass Chicken Thighs—a perfect balance of sweet, savory, and zesty flavors that’ll leave your taste buds craving more. Featuring tender, marinated chicken infused with the vibrant essence of lemongrass, garlic, and fresh ginger, this dish is seared to golden perfection before being oven-baked for juicy results. The marinade combines gluten-free soy sauce, honey, fish sauce, and lime juice to create a complex, aromatic glaze, while a finishing touch of fresh cilantro and lime wedges ties it all together beautifully. With just 20 minutes of prep and easy cooking techniques, this gluten-free delight is ideal for busy families or anyone seeking a flavorful yet simple dinner that’s both satisfying and allergen-friendly.
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Recipe Information
Ingredients
- 8 pieces boneless, skinless chicken thighs
- 2 lemongrass stalks
- 4 garlic cloves
- 2 tablespoons fresh ginger
- 3 tablespoons gluten-free soy sauce
- 2 tablespoons honey
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons coconut oil
- 0.25 cup fresh cilantro leaves
- 4 lime wedges
Instructions
Begin by trimming the lemongrass stalks, removing the dry outer layers, and finely chopping the tender inner part.
Peel and finely chop the garlic cloves and ginger, then combine them with the chopped lemongrass in a bowl.
Add the gluten-free soy sauce, honey, fish sauce, lime juice, black pepper, and salt to the bowl. Stir until the mixture is evenly combined.
Place the chicken thighs in a large zip-lock bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish, and marinate in the refrigerator for at least 1 hour, preferably overnight.
Preheat your oven to 375°F (190°C).
In a large ovenproof skillet, heat the coconut oil over medium-high heat. Once hot, add the marinated chicken thighs, skin-side down. Sear for 5 minutes until golden brown, then flip and sear the other side for 3 minutes.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Once cooked, remove the chicken from the oven and let it rest for 5 minutes.
Garnish with fresh cilantro leaves and serve with lime wedges on the side for added zest.
Nutrition Facts
Calories |
2280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.2 g | 150% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1000 mg | 333% | |
| Sodium | 7110 mg | 309% | |
| Total Carbohydrate | 88.0 g | 32% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 36.6 g | ||
| Protein | 216.6 g | 433% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 271 mg | 21% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 3413 mg | 73% | |
*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.
