Paleo Lemongrass Chicken Thighs
Elevate your dinner routine with our irresistible Paleo Lemongrass Chicken Thighs, a mouthwatering fusion of bold, fresh flavors and wholesome ingredients. Perfect for paleo enthusiasts and foodies alike, this recipe features tender, bone-in chicken thighs marinated in a vibrant blend of lemongrass, coconut aminos, fresh lime juice, honey, garlic, and ginger. The marinade infuses the chicken with tangy, citrusy notes while a quick sear followed by oven roasting creates a crispy golden skin and juicy interior. Finished with a garnish of fragrant cilantro and crisp green onions, this dish is a savory celebration that pairs beautifully with cauliflower rice or roasted vegetables. With just 15 minutes of prep time, it’s an easy, nutritious recipe to impress both family and guests. Experience paleo cooking at its finest!
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Recipe Information
Ingredients
- 8 pieces bone-in chicken thighs
- 2 stalks lemongrass stalks
- 0.25 cup coconut aminos
- 0.25 cup fresh lime juice
- 2 tablespoons honey
- 4 cloves fresh garlic
- 1 inch piece fresh ginger
- 2 tablespoons coconut oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro
- 2 stalks green onions
Instructions
Begin by preparing the marinade. Trim and finely chop the lemongrass stalks. Mince the garlic cloves and grate the fresh ginger.
In a mixing bowl, combine the chopped lemongrass, coconut aminos, lime juice, and honey. Add the minced garlic, grated ginger, sea salt, and black pepper. Whisk the mixture until well combined.
Place the chicken thighs in a large resealable plastic bag. Pour the marinade over the chicken, seal the bag, and massage the marinade into the chicken to ensure even coating. Refrigerate and marinate for at least 1 hour, preferably overnight for maximum flavor.
When ready to cook, preheat the oven to 400°F (200°C).
Heat the coconut oil in a large oven-safe skillet over medium-high heat. Remove the chicken from the marinade, letting excess drip off, and place it skin-side down in the skillet. Sear the chicken thighs for 4-5 minutes until the skin is golden brown.
Flip the chicken thighs and transfer the skillet to the preheated oven. Roast in the oven for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
While the chicken is roasting, chop the fresh cilantro and slice the green onions.
Once the chicken is cooked, remove the skillet from the oven and let it rest for 5 minutes.
Serve the lemongrass chicken thighs garnished with chopped cilantro and green onions. Enjoy your paleo-friendly meal!
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 920 mg | 40% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 12.1 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 65 mg | 5% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 931 mg | 20% | |
*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.
