Paleo Lemongrass Chicken
Delight your taste buds with Paleo Lemongrass Chicken, a flavorful and healthy dish that celebrates fresh, aromatic ingredients and guilt-free indulgence. Tender chicken thighs are marinated in a vibrant blend of finely chopped lemongrass, coconut aminos, honey, fresh ginger, garlic, and a hint of red chili flakes for a perfectly balanced sweet-savory-spicy flavor profile. Seared to golden perfection and oven-baked with the reserved marinade, this dish is paleo-friendly and packed with nutrients. A drizzle of lime juice and a garnish of cilantro and green onions add the final burst of freshness, making it an irresistible protein-packed meal. Perfect for busy weeknights or weekend gatherings, this recipe is ready in under an hour but delivers restaurant-worthy flavor. Keywords: Paleo Lemongrass Chicken, gluten-free dinner, healthy chicken recipes, lemongrass marinade.
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Recipe Information
Ingredients
- 6 chicken thighs
- 2 lemongrass stalks
- 0.25 cup coconut aminos
- 2 tablespoons coconut oil
- 1 tablespoon fresh ginger, grated
- 4 garlic cloves, minced
- 2 tablespoons honey
- 1 tablespoon fish sauce
- 0.5 teaspoon red chili flakes
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped
- 2 green onions, sliced
Instructions
Trim the lemongrass stalks, remove the outer layers, and finely chop the tender inner part.
In a large bowl, combine chopped lemongrass, coconut aminos, coconut oil, grated ginger, minced garlic, honey, fish sauce, and red chili flakes.
Add chicken thighs to the marinade, ensuring each piece is well coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for maximum flavor.
Preheat the oven to 375°F (190°C).
Heat a large ovenproof skillet over medium-high heat. Remove chicken from the marinade and place skin-side down in the skillet. Reserve the marinade.
Sear the chicken until golden brown on one side, about 5 minutes. Flip the chicken, pour the reserved marinade over it, and transfer the skillet to the oven.
Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Once cooked, remove chicken from the oven and allow it to rest for a few minutes.
Drizzle lime juice over the chicken, then garnish with chopped cilantro and sliced green onions before serving.
Nutrition Facts
Calories |
1893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 2845 mg | 124% | |
| Total Carbohydrate | 96.5 g | 35% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 49.3 g | ||
| Protein | 162.5 g | 325% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 240 mg | 18% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2817 mg | 60% | |
*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.
