Thai Lemongrass Chicken
Thai Lemongrass Chicken is a tantalizing fusion of bold, aromatic flavors that transport your taste buds straight to Southeast Asia. Featuring tender, marinated chicken thighs infused with the vibrant essence of fresh lemongrass, garlic, ginger, and shallots, this recipe captures the authentic spirit of Thai cuisine. A blend of fish sauce, soy sauce, lime juice, and a touch of brown sugar creates the perfect balance of savory, tangy, and slightly sweet flavors, while white pepper adds a subtle hint of warmth. Quick to prepare and cook, this dish is ideal for busy weeknights yet elegant enough for dinner parties. Garnished with fragrant cilantro and optional red chili slices, Thai Lemongrass Chicken pairs beautifully with steamed jasmine rice or a crisp salad for a satisfying, restaurant-quality meal at home. Keywords: Thai lemongrass chicken recipe, easy Thai chicken, lemongrass marinade, authentic Thai flavors, quick dinner idea.
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Recipe Information
Ingredients
- 1.5 pounds Chicken thighs (boneless, skinless)
- 3 stalks Lemongrass stalks (fresh, finely chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 medium Shallots (finely chopped)
- 3 tablespoons Fish sauce
- 2 tablespoons Soy sauce
- 2 tablespoons Lime juice (freshly squeezed)
- 1 tablespoon Brown sugar
- 0.5 teaspoons Ground white pepper
- 2 tablespoons Vegetable oil
- 0.25 cup Cilantro (chopped, for garnish)
- 1 medium Red chili slices (optional, for garnish)
Instructions
Prepare the marinade: In a large mixing bowl, combine the chopped lemongrass, minced garlic, grated ginger, chopped shallots, fish sauce, soy sauce, lime juice, brown sugar, and ground white pepper. Mix until well combined.
Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
Heat the vegetable oil in a large skillet or grill pan over medium-high heat.
Remove the chicken thighs from the marinade, allowing any excess marinade to drip off, and place them in the skillet. Discard the leftover marinade.
Cook the chicken for about 4-5 minutes per side, or until the chicken is golden brown and cooked through with an internal temperature of 165°F (74°C).
Transfer the cooked chicken to a serving platter and let it rest for 5 minutes.
Garnish with chopped cilantro and optional red chili slices for an extra kick of heat.
Serve warm with steamed jasmine rice or a fresh salad.
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.7 g | 130% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 742 mg | 247% | |
| Sodium | 5499 mg | 239% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 15.1 g | ||
| Protein | 186.7 g | 373% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2745 mg | 58% | |
*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.
