Sugar-Free Lemongrass Chicken Thighs
Elevate your dinner routine with these vibrant Sugar-Free Lemongrass Chicken Thighs, bursting with aromatic flavors and juicy tenderness. This recipe features bone-in, skin-on chicken thighs marinated in a zesty blend of fresh lemongrass, garlic, ginger, lime juice, and low-sodium soy sauce, ensuring a savory and health-conscious meal. The marinade's subtle hints of fish sauce and olive oil perfectly balance the citrusy zest and umami undertones, while baking the chicken ensures crispy skin and succulent meat. Garnished with green onion and fresh cilantro, this dish is an impressive centerpiece for any table, offering a refined, healthier take on classic Southeast Asian-inspired flavors. Perfect for weeknight dinners or special occasions, these no sugar-added lemongrass chicken thighs promise to satisfy your taste buds in under an hour.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces chicken thighs, bone-in and skin-on
- 3 pieces lemongrass stalks
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 0.25 cup soy sauce, low sodium
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons olive oil
- 2 teaspoons fish sauce
- 0.5 teaspoon black pepper
- 2 tablespoons green onion, sliced
- 2 tablespoons cilantro, chopped
Instructions
Begin by preparing the lemongrass. Cut off the root end and woody top of each stalk, leaving about 4-inch pieces of the softer middle portion. Remove the outer layers and finely mince the inner stalk.
In a large mixing bowl, combine the minced lemongrass, minced garlic, grated ginger, soy sauce, lime juice, olive oil, fish sauce, and black pepper. Stir well to blend all the ingredients into a marinade.
Place the chicken thighs into the bowl with the marinade, ensuring that each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight for a more robust flavor.
Preheat your oven to 375°F (190°C).
Heat a large oven-safe skillet over medium-high heat. Once hot, add the marinated chicken thighs, skin-side down, and sear for about 4-5 minutes until the skin is golden brown and crispy.
Turn the chicken thighs over and transfer the skillet to the preheated oven. Bake for 25-30 minutes until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Remove from the oven and let the chicken rest for 5 minutes.
Serve the lemongrass chicken thighs garnished with sliced green onions and chopped cilantro.
Nutrition Facts
Calories |
2601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.7 g | 216% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 5241 mg | 228% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.1 g | ||
| Protein | 210.4 g | 421% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 4232 mg | 90% | |
*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.
