Lemongrass Chicken

Name: Lemongrass Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 2 lbs boneless, skinless chicken thighs; 2 lemongrass stalks, minced (white part); 4 garlic cloves, minced; 2 shallots, minced; 2 tbsp fish sauce; 2 tsp granulated sugar; 1/2 tsp ground turmeric; 1/2 tsp black pepper, freshly ground; 2 Thai bird chili or serrano pepper, minced; 2 tbsp neutral cooking oil; 2 lime, cut into wedges; 1/4 cup fresh cilantro, roughly chopped

A fragrant Vietnamese-style caramelized chicken dish where thighs are marinated in a bright lemongrass, garlic, and fish sauce mixture then pan-fried until golden and lacquered in a savory-sweet glaze.

40 minEasyServes 4390 cal/serving

VietnameseDinnerStovetopHigh ProteinLow CarbGluten-FreeDairy-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

2 lbs boneless, skinless chicken thighs
2 lemongrass stalks, minced (white part)
4 garlic cloves, minced
2 shallots, minced
2 tbsp fish sauce
2 tsp granulated sugar
1/2 tsp ground turmeric
1/2 tsp black pepper, freshly ground
2 Thai bird chili or serrano pepper, minced
2 tbsp neutral cooking oil
2 lime, cut into wedges
1/4 cup fresh cilantro, roughly chopped

Instructions

1

In a bowl, combine 2 minced (white part) lemongrass stalks, 4 minced garlic cloves, 2 minced shallots, 2 tbsp fish sauce, 2 tsp granulated sugar, 1/2 tsp ground turmeric, 1/2 tsp freshly ground black pepper, and 2 minced Thai bird chili or serrano pepper. Mix well to form a marinade.
2

Score the 2 lbs boneless, skinless chicken thighs lightly with a knife and toss in the marinade. Let marinate for at least 20 minutes at room temperature, or up to 4 hours in the refrigerator.
3

Heat 2 tbsp neutral cooking oil in a large skillet over medium-high heat. Remove chicken from the marinade and add to the skillet in a single layer.
4

Cook for 6-7 minutes without moving until golden and caramelized on the bottom. Flip and cook for another 5-6 minutes.
5

Pour any remaining marinade into the pan and cook for 2 more minutes, turning the chicken to coat in the glaze.
6

Check that chicken has reached an internal temperature of 165°F (74°C). Let rest for 3 minutes before slicing.
7

Serve topped with 1/4 cup roughly chopped fresh cilantro and 2 cut into wedges lime on the side.

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Questions

What internal temperature should Lemongrass Chicken reach?

For Lemongrass Chicken, the target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

How long should Lemongrass Chicken marinate?

Step 2 reads: "Let marinate for at least 20 minutes at room temperature, or up to 4 hours in the refrigerator." Follow the time in step 2. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

What can I use instead of lemongrass in Lemongrass Chicken?

The entry for Lemongrass Chicken calls for 2 lemongrass stalks, minced (white part). In its place: Use the zest of one lemon plus a thin slice of fresh ginger per stalk. It is brighter and less floral, but it fills the same space.

Can I use chicken breasts instead of chicken thighs in Lemongrass Chicken?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Lemongrass Chicken uses 2 lbs boneless, skinless chicken thighs.

Can I make Lemongrass Chicken less spicy?

Yes. The heat in Lemongrass Chicken comes from 2 Thai bird chili or serrano pepper, minced. For a milder plate, remove the seeds and ribs from the chili, or use half; nothing else in the method changes.

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