Low Sodium Lemongrass Chicken Thighs
Elevate your dinner game with these Low Sodium Lemongrass Chicken Thighs, a flavor-packed dish that's both heart-healthy and irresistibly delicious. Featuring tender, marinated boneless chicken thighs infused with fragrant lemongrass, ginger, and garlic, this recipe strikes the perfect balance of tangy, sweet, and savory notes with a touch of citrusy lime juice and honey. Made with low sodium soy sauce and a sprinkle of chili flakes, it delivers bold taste without compromising your health goals. With just 20 minutes of prep and a quick bake, this dish transitions easily from weeknight dinners to special occasions. Garnished with fresh cilantro and served warm, it pairs wonderfully with steamed rice, roasted vegetables, or a crisp green salad for a complete, wholesome meal. Healthy, flavorful, and easy to make—this recipe is sure to become a new favorite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 stalks fresh lemongrass stalks
- 1 tablespoon ginger, peeled and minced
- 2 cloves garlic, minced
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 2 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons fresh cilantro leaves, chopped
- 0.5 teaspoon red chili flakes
- 0.5 teaspoon black pepper
Instructions
Begin by finely chopping the lemongrass stalks, focusing only on the bottom white part as it is the most flavorful.
In a mixing bowl, combine the chopped lemongrass, minced ginger, minced garlic, lime juice, honey, low sodium soy sauce, sesame oil, red chili flakes, and black pepper. Mix well to create the marinade.
Place the chicken thighs in a large resealable bag or shallow dish and pour the marinade over them. Ensure the chicken is well-coated. Cover and let marinate in the refrigerator for at least 1 hour or up to overnight for deeper flavor.
Preheat your oven to 375°F (190°C).
Remove the chicken thighs from the marinade and place them on a baking sheet lined with parchment paper. Discard any remaining marinade.
Bake the chicken in the preheated oven for 25 minutes or until cooked through and the internal temperature reaches 165°F (74°C).
Once cooked, remove the chicken from the oven and let it rest for 5 minutes.
Garnish with freshly chopped cilantro and serve warm with your choice of side dishes.
Nutrition Facts
Calories |
1203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 1516 mg | 66% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 18.1 g | ||
| Protein | 110.3 g | 221% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 175 mg | 13% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2142 mg | 46% | |
*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.
