Lemongrass Chicken Thighs
Elevate your weeknight dinners with these irresistibly fragrant Lemongrass Chicken Thighs, a perfect blend of bold, savory flavors and tender, juicy meat. Marinated in a harmonious mix of aromatic lemongrass, garlic, ginger, lime juice, soy sauce, fish sauce, and creamy coconut milk, these chicken thighs soak up the vibrant, Southeast Asian-inspired essence. Sweetened with a touch of brown sugar and spiced with optional red chili, the marinade strikes an ideal balance between tangy, salty, and sweet. Pan-seared to golden perfection, each succulent piece is bursting with flavor and finished with fresh cilantro for a refreshing twist. Quick to prep and versatile to serve, pair this dish with steamed jasmine rice or a crisp green salad for a complete meal that’s sure to impress. Perfect for cozy family gatherings or impressing dinner guests, Lemongrass Chicken Thighs redefine effortless gourmet cooking.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 chicken thighs
- 3 lemongrass stalks
- 4 garlic cloves
- 1 inch piece fresh ginger
- 0.25 cup soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 0.5 cup coconut milk
- 2 tablespoons vegetable oil
- 0.25 cup, chopped fresh cilantro
- 1 red chili (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Start by preparing the marinade. Remove the tough outer leaves of the lemongrass stalks. Then, finely chop the inner tender parts.
Peel and mince the garlic and ginger. If using the red chili, finely chop it.
In a large mixing bowl, combine the chopped lemongrass, garlic, ginger, soy sauce, fish sauce, brown sugar, lime juice, and coconut milk. Mix well to dissolve the sugar completely.
Add the chicken thighs to the bowl, ensuring they are well coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
Heat the vegetable oil in a large skillet or grill pan over medium-high heat.
Remove the chicken from the marinade, letting any excess drip off. Season with salt and black pepper.
Cook the chicken in the skillet, skin-side down, for about 10-12 minutes until golden brown.
Flip the chicken and cook the other side for an additional 10-12 minutes or until the internal temperature reaches 165°F (74°C).
Once cooked, remove the chicken from the skillet and let it rest for a few minutes.
Garnish with chopped fresh cilantro and any remaining marinade heated if desired. Serve hot, alongside your choice of rice or salad.
Nutrition Facts
Calories |
2318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.9 g | 149% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 752 mg | 251% | |
| Sodium | 7882 mg | 343% | |
| Total Carbohydrate | 99.8 g | 36% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 31.0 g | ||
| Protein | 221.4 g | 443% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 326 mg | 25% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 4337 mg | 92% | |
*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.
