Soy-Free Lemongrass Chicken
Elevate your dinner game with this flavorful and aromatic Soy-Free Lemongrass Chicken recipe! Perfect for those with dietary restrictions or anyone looking to explore bold Southeast Asian-inspired flavors, this dish features tender boneless chicken thighs infused with a vibrant marinade of fresh lemongrass, garlic, ginger, lime juice, and turmeric. A touch of fish sauce and brown sugar brings a delightful balance of savory and sweet, while coconut oil ensures a beautiful golden crust as the chicken cooks to perfection. Ready in under an hour, this easy yet elegant dish pairs wonderfully with steamed rice or a crisp side salad, making it the ultimate crowd-pleaser for weeknights or special occasions. Garnished with fresh cilantro for a fragrant finish, this recipe promises a restaurant-quality experience right in your kitchen!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 2 stalks Fresh lemongrass stalks
- 3 cloves Garlic cloves
- 1 inch piece Ginger
- 2 tablespoons Fish sauce
- 2 tablespoons Lime juice
- 1 tablespoon Brown sugar
- 1 teaspoon Turmeric powder
- 2 tablespoons Coconut oil
- 2 tablespoons Chopped cilantro
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Start by preparing the marinade. Trim the tough ends of the lemongrass stalks and peel off the outer leaves. Cut the stalks into thin slices and finely chop them.
Peel and mince the garlic cloves.
Peel the ginger and grate it using a fine grater.
In a large mixing bowl, combine the chopped lemongrass, minced garlic, grated ginger, fish sauce, lime juice, brown sugar, turmeric powder, salt, and black pepper.
Mix well to combine all the ingredients into a consistent marinade.
Place the chicken thighs into the bowl, ensuring they're fully coated with the marinade. Cover the bowl and let marinate for at least 30 minutes in the refrigerator, or overnight for best results.
Once marinated, heat the coconut oil over medium heat in a large skillet.
Add the chicken thighs to the skillet, ensuring not to overcrowd the pan. Cook for about 12-15 minutes on each side, or until the chicken is fully cooked and develops a golden brown crust.
Remove the chicken from the skillet and let it rest for a few minutes before serving.
Garnish the chicken with chopped cilantro just before serving.
Serve with steamed rice or a fresh salad for a complete meal.
Nutrition Facts
Calories |
1429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.6 g | 101% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 5292 mg | 230% | |
| Total Carbohydrate | 57.5 g | 21% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 11.2 g | ||
| Protein | 123.7 g | 247% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 209 mg | 16% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2444 mg | 52% | |
*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.
