Lemongrass Chicken

There’s something truly magical about the way flavors come together in Lemongrass Chicken. I remember the first time I tasted this dish at a small Thai restaurant tucked away in a busy corner of the city. The aroma of the marinade filled the air, whispering promises of deliciousness. When the plate arrived, the golden-brown chicken was glistening and the fragrant notes of lemongrass beckoned. With every bite, the combination of the tender meat and zesty marinade danced on my palate, and I was instantly transported to a tropical paradise. Since then, it has become a staple in my kitchen, a dish I turn to when I want to impress friends or simply indulge in a flavorful home-cooked meal.

Cooking Lemongrass Chicken is more than just preparing a meal; it’s about creating memories. Whether it’s a casual weeknight dinner or a special occasion, this recipe brings people together. The vibrant flavors and fresh ingredients make it a crowd-pleaser, and I love how easy it is to make. It’s perfect for those nights when you want something that feels gourmet without spending hours in the kitchen. As soon as the chicken hits the oven, your home fills with a warm, inviting scent that promises something delicious is coming. I hope you find as much joy in making and sharing this dish as I have!

Ingredients Required for Lemongrass Chicken

When it comes to the ingredients for Lemongrass Chicken, each one plays a vital role in creating that unforgettable flavor. The key players include fresh lemongrass for a citrusy kick, ginger for warmth, and fish sauce for umami depth. Together, they create a marinade that will leave your taste buds singing.

• 8 medium boneless, skinless chicken thighs: Juicy and tender, these thighs absorb the marinade beautifully, making them the perfect base for this dish.
• 2 stalks lemongrass: You’ll want the tender white parts, finely grated. This ingredient adds a bright, fresh flavor that’s essential to the dish.
• ½ small yellow onion: Finely chopped, it adds sweetness and depth to the marinade.
• 4 cloves minced garlic: Garlic brings a robust flavor that enhances the overall taste profile.
• 2 tablespoons freshly grated ginger: Ginger gives warmth and spiciness, balancing the other flavors.
• 1 tablespoon Thai red curry paste: This adds heat and complexity, making the marinade truly stand out.
• 1 tablespoon Asian sweet chili sauce: A touch of sweetness that pairs perfectly with the savory ingredients.
• 3 tablespoons fish sauce: A staple in Thai cooking, it provides a deep umami flavor.
• 1 tablespoon soy sauce: Adds saltiness and richness.
• 1 tablespoon freshly squeezed lime juice: Fresh lime juice brightens the dish and adds acidity.
• 2 tablespoons brown sugar: This balances the flavors with a hint of sweetness.
• 1½ teaspoons sea salt: For seasoning the chicken.
• 1 teaspoon freshly ground black pepper: Adds a dash of heat.
• 2 tablespoons olive oil: Helps to distribute the marinade and keeps the chicken moist during cooking.
• 6 lime wedges: To serve alongside for an extra squeeze of freshness.
• 2 cups your favorite small-leaf lettuce: A fresh accompaniment for wrapping the chicken.
• 2 chopped green onions: For garnish and a pop of color.

Cooking Method for Lemongrass Chicken

The cooking method for Lemongrass Chicken is straightforward but yields delicious results. Here’s how you can bring this dish to life in your own kitchen:

1. First, pat the chicken thighs dry with paper towels. This step helps the marinade adhere better and ensures a nice caramelization during cooking.
2. In a large bowl, combine all the marinade ingredients: lemongrass, onion, garlic, ginger, Thai red curry paste, sweet chili sauce, fish sauce, soy sauce, lime juice, brown sugar, salt, pepper, and olive oil. Stir to evenly combine. Reserve a quarter cup of the marinade for glazing while roasting; place the remaining marinade in a covered container and refrigerate until ready to cook the chicken.
3. Add the chicken thighs to the remaining marinade in the bowl, ensuring all pieces are evenly coated. Cover the bowl and refrigerate for at least thirty minutes, or up to four hours for more intense flavor.
4. When you’re ready to cook, preheat your oven to 400°F (200°C). Remove the chicken thighs from the marinade, allowing any excess to drip off. This prevents excess liquid from pooling on the baking sheet.
5. Line a rimmed baking pan with foil or parchment paper to make cleanup easy, and place a rack on top. Arrange the chicken thighs on the rack.
6. Roast the chicken in the oven, flipping the pieces after fifteen minutes. This helps them cook evenly and develop a nice color.
7. Using an instant-read kitchen thermometer, check the internal temperature at the thickest part of the thighs. The chicken is done when it reaches 165°F (75°C). During the last few minutes of roasting, brush the chicken with the reserved marinade – this glaze will caramelize and create a beautiful finish.
8. Once cooked, transfer the chicken to a serving platter. Serve hot with your favorite tender, small-leaf lettuce and a sprinkling of chopped green onions for color. Don’t forget to offer lime wedges for guests to squeeze over their chicken.

Customization Ideas

There are countless ways you can customize your Lemongrass Chicken to suit your taste. Here are some ideas to get you started:

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven or on the stovetop to maintain moisture.
• Freezing: You can freeze marinated chicken. Just place the marinated pieces in a freezer-safe bag and store for up to three months. Thaw in the refrigerator before cooking.
• Pairing: This dish pairs beautifully with jasmine rice or vegetable stir-fry. You can also serve it with a light salad.
• Spice it up: For a spicier version, add more Thai red curry paste or a pinch of cayenne pepper to the marinade.
• Herb variations: Experiment with different herbs like Thai basil for a unique flavor twist.
• Serving suggestions: Serve the Lemongrass Chicken as a filling for lettuce wraps, adding fresh veggies for crunch.
• Garnishing: Add a sprinkle of sesame seeds on top for added texture and flavor.

What to Serve Alongside Lemongrass Chicken

When it comes to serving Lemongrass Chicken, there are several delightful accompaniments that can elevate your meal. Here are a few ideas:

• Steamed Jasmine Rice: This fluffy rice is the perfect canvas to soak up the flavorful juices from the chicken.
• Fresh Salad: A crisp salad with cucumber and carrots adds freshness and crunch, balancing the savory notes.
• Roasted Vegetables: Seasonal roasted vegetables work beautifully alongside the chicken, enhancing the meal’s nutritional profile.
• Spring Rolls: These light bites make a great starter, keeping in line with the fresh flavors of the main dish.
• Asian Noodle Salad: A cold noodle salad with sesame dressing can serve as an excellent side, bringing in different textures.
• Soup: A light broth or miso soup can be a comforting starter before indulging in the main dish.
• Fruit Salad: For dessert, consider a light fruit salad with tropical fruits to complement the Asian flavors.
• Occasions: This dish is perfect for casual dinners, family gatherings, or even festive occasions like Lunar New Year.

FAQ

Conclusion

The rich flavors and fragrant aromas of Lemongrass Chicken make it a standout dish that’s perfect for any occasion. Whether you’re cooking for family or a special gathering, this recipe is sure to impress. Give it a try tonight, and experience the delightful combination of fresh ingredients and vibrant flavors that will leave everyone asking for seconds.

Lemongrass Chicken

The ultimate comfort food, Lemongrass Chicken is a vibrant and flavorful dish that brings the taste of Thailand right into your kitchen. Juicy chicken thighs marinated in a fragrant combination of lemongrass, ginger, and spices will satisfy your cravings for a delicious, easy weeknight dinner.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Thai

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 8 medium boneless, skinless chicken thighs
• 2 stalks lemongrass Tender white parts only, finely grated.
• ½ small yellow onion Finely chopped.
• 4 cloves minced garlic
• 2 tablespoons freshly grated ginger
• 1 tablespoon Thai red curry paste
• 1 tablespoon Asian sweet chili sauce
• 3 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon freshly squeezed lime juice
• 2 tablespoons brown sugar
• 1½ teaspoons sea salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 6 lime wedges
• 2 cups your favorite small-leaf lettuce
• 2 chopped green onions

Equipment

• Grater
• Oven
• Baking Sheet
• Frying Pan
• Wooden Spoon
• Chef's Knife

Method

 

1. Pat the chicken thighs dry with paper towels.
2. In a large bowl, combine all marinade ingredients: lemongrass, onion, garlic, ginger, Thai red curry paste, sweet chili sauce, fish sauce, soy sauce, lime juice, brown sugar, salt, pepper, and olive oil. Stir to evenly combine. Reserve 1/4 cup for glazing while roasting; place in a covered container and refrigerate until ready to cook the chicken.
3. Add chicken thighs to the remaining marinade in the bowl, ensuring all chicken pieces are evenly coated. Cover bowl and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
4. Preheat oven to 400°F. Remove chicken thighs from marinade, allowing any excess marinade to drip off.
5. Line a rimmed baking pan with foil or parchment paper, and place a rack on top. Place chicken thighs on rack. Roast in the oven, flipping the chicken after 15 minutes. Using an instant-read kitchen thermometer, check internal temperature at the thickest part of the thighs – the chicken will be done when it reaches 165°F. During the last few minutes of roasting, brush chicken with the reserved marinade – the glaze will caramelize a bit as the chicken finishes cooking.
6. Transfer chicken to a serving platter. Serve hot with your favorite tender, small leaf lettuce and a sprinkling of chopped green onions. Offer lime wedges for individuals to squeeze over their chicken.

Notes

• To prepare fresh lemongrass: First remove any tough outer leaves, to reveal the tender interior leaves. Then use a microplane zester to finely grate only the tender white parts, which is usually about the bottom third of the stalk.
• If you can’t find fresh lemongrass: Substitute with 2 to 3 tablespoons fresh lemongrass paste – this is a very easy way to get that beautiful lemongrass flavor!

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Meet Juliet Sterling

Creating rich, complex flavors is my obsession, though I am just as passionate about capturing them through the lens. I develop recipes that taste like they simmered all day but are actually achievable for any home cook. I cooked and styled this dish to ensure the flavors are balanced and the presentation inspires you.