Whole30 Lemongrass Chicken Thighs
Elevate your weeknight dinner routine with these Whole30 Lemongrass Chicken Thighs—a dish bursting with bold, aromatic flavors and perfect for clean eating. Tender, juicy chicken thighs are marinated in a vibrant blend of coconut aminos, fresh lemongrass, garlic, ginger, and lime juice, creating a perfect balance of savory, citrusy, and slightly sweet notes. Baked to perfection and garnished with fresh cilantro and green onions, this gluten-free, dairy-free, and soy-free recipe is not only healthy but also effortless to prepare. Ready in under an hour, this dish pairs beautifully with roasted vegetables or cauliflower rice, making it an ideal choice for Whole30 enthusiasts or anyone craving Asian-inspired flavors without compromising on nutrition.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 stalks lemongrass stalks
- 3 cloves garlic cloves
- 1 inch piece fresh ginger
- 3 tablespoons coconut aminos
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon fish sauce
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro leaves
- 2 stalks green onions
Instructions
Begin by preparing the marinade. Trim the tough outer layers of the lemongrass and finely chop the tender inner stalks.
Mince the garlic cloves and grate the fresh ginger.
In a mixing bowl, combine the chopped lemongrass, minced garlic, grated ginger, coconut aminos, lime juice, olive oil, fish sauce, and black pepper to create the marinade.
Place the chicken thighs in a large resealable bag or shallow dish and pour the marinade over the chicken, ensuring each piece is well-coated.
Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight, to let the flavors meld.
Preheat the oven to 375°F (190°C).
Remove the chicken from the marinade and place on a baking sheet lined with parchment paper, discarding the leftover marinade.
Bake the chicken thighs in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked thoroughly.
While the chicken is baking, chop the cilantro leaves and slice the green onions finely.
Once the chicken is cooked, let it rest for 5 minutes before garnishing with chopped cilantro and sliced green onions.
Serve the lemongrass chicken thighs with your favorite Whole30-compliant sides.
Nutrition Facts
Calories |
1329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 2450 mg | 107% | |
| Total Carbohydrate | 57.8 g | 21% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 11.8 g | ||
| Protein | 109.6 g | 219% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 219 mg | 17% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2386 mg | 51% | |
*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.
