If you're looking for a quick and delicious weeknight meal that's bursting with Vietnamese flavors, you're in for a treat! These Vietnamese Lemongrass Chicken Thighs are seared to perfection in a skillet and then baked for a juicy, aromatic treat. With the perfect blend of lemongrass, shallot, garlic, and a medley of other ingredients, you'll have a satisfying yet protein-packed and healthy dinner on the table in no time.
Ingredients for Vietnamese Lemongrass Chicken Thighs
These Vietnamese Lemongrass Chicken Thighs are a perfect harmony of sweet, savory, and citrusy notes, with a hint of the earthy sesame oil. The searing process in the skillet locks in the juices, while the oven baking ensures that the chicken thighs are cooked to tender perfection.
Marinating Chicken Thighs
You can whip this chicken up in an hours notice if you only marinate the chicken thighs for 30 minutes. However, allowing yourself more time to marinate for 4 hours or even overnight has a lot of benefits.
Namely, marinating chicken for longer enhances the flavor dramatically. It allows the chicken to become more tender by breaking down muscle fibers. It also helps prevent the chicken from being overcooked. However, that is more of a risk with chicken breasts. Chicken thighs are a very juicy cut and are hard to overcook.
Preparing Lemongrass
Lemongrass is a tough, woody vegetable that is bursting with flavor. It can be a little bit of work, but the aromatic payoff is huge!
To make a lemongrass paste, you will need a food processor. A blender likely won't be powerful enough to pulverize the woody stems finely. If you do not have a food processor, you can buy store-bought lemongrass paste. My favorite is by Gourmet Garden.
When making lemongrass paste, be sure to continuously scrap down the sides of your food processor and add 1-2 tablespoons of water as needed to help the past come together.
Searing then baking chicken thighs
You can achieve the perfect crips to your chicken thighs by searing them first before baking. The searing process in a hot skillet imparts a delightful crispy texture to the chicken skin, while the subsequent baking ensures the chicken does not overcook.
Serve this Vietnamese dish with
Miso Caramel Glazed Sweet Potatoes
Looking for more delicious recipes? Try
Za'atar Grilled Chicken Thighs
Vietnamese Lemongrass Chicken Thighs
Equipment
- Food Processor See notes.
Ingredients
- 2 Lbs Chicken Thighs Skin on
- 3 Lemongrass Stalks Trimmed
- ½ Shallot
- 4 Garlic Cloves
- 2 Tbsp Brown Sugar substitute honey
- 1 ½ Tbsp Soy Sauce
- 3 Tbsp Fish Sauce
- 1 Tbsp Avocado Oil substitute neutral oil
- 2 Tsp Sesame Oil
- ½ Lime Juiced
- 2 Tbsp Fresh Mint Leaves Torn
Instructions
Marinating the Chicken
- Pat chicken thighs dry and season both sides with salt.
- Add lemongrass to a food processor and blend until a paste forms. If needed, add 1-2 tbs of water to help blend. Add shallot, garlic, brown sugar, soy sauce, fish sauce, avocado oil, sesame oil, lime juice, and mint leaves. Continue blending until a paste forms
- Transfer lemongrass marinade into a large bowl and toss chicken until covered. Let marinade for at least 30 minutes, preferably 4-8 hours.
Cooking Chicken Thighs
- Preheat Oven to 400 degrees Fahrenheit
- Add oil to a large cast iron skillet and heat over medium high heat. Once hot, add the chicken thighs, skin side down. Cook undisturbed for 5 minutes to let the skin get crispy. Flip the chicken and continue cooking for 5 more minutes. Still with the skin side up, transfer the chicken to the oven to bake for 10-15 more minutes depending on how thick the chicken is.
- Remove from oven once the chicken has an internal temperature of 165 degrees Fahrenheit .
- Garnish with fresh mint
My new favorite chicken!