Vietnamese Lemongrass Chicken Thighs

5 from 1 vote

Print Recipe

Prep Time 25

Cook Time 25

Marinating Time 4

Course Dinner

Cuisine Vietnamese

Servings 4 Servings

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

Notes

Lemongrass Stalks are very woody vegetables. As such, they can be difficult to cut or to blend into a paste. I suggest using a powerful food processor instead of a blender for this recipe.

Keyword Chicken thighs, healthy dinner, high protein meals