Description
These Vietnamese Lemongrass Chicken thighs are a flavorful and aromatic dish, perfect for any meal. The combination of fresh lemongrass, garlic, and lime gives the chicken a bright, tangy flavor, while the marinated meat stays juicy and tender. Serve it with steamed rice, noodles, or a crisp salad for a meal that’s both satisfying and refreshing.
Ingredients
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4 boneless, skinless chicken thighs
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2 stalks of fresh lemongrass (or 2 tablespoons lemongrass paste)
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3 cloves garlic, minced
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2 shallots, finely chopped
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2 tablespoons fish sauce
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1 tablespoon soy sauce
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1 tablespoon sugar
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1 tablespoon vegetable oil
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1 tablespoon lime juice (plus extra for serving)
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1 teaspoon ground black pepper
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Fresh cilantro, chopped (for garnish)
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Optional: Red chili flakes for heat
Instructions
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Trim and crush the lemongrass stalks. Finely chop or use lemongrass paste.
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In a bowl, combine chopped lemongrass, garlic, shallots, fish sauce, soy sauce, sugar, vegetable oil, lime juice, and black pepper. Stir to combine.
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Place chicken thighs in a dish or zip-top bag. Pour marinade over chicken and coat evenly. Marinate for at least 30 minutes or up to overnight.
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Heat a skillet over medium-high heat and add oil. Cook marinated chicken for 6-7 minutes per side, until golden brown and cooked through (internal temperature of 165°F or 75°C).
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Let the chicken rest for a few minutes, then slice into strips.
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Drizzle with extra lime juice and garnish with fresh cilantro. Serve immediately.
Notes
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For added crunch, sprinkle chopped fried shallots over the chicken before serving.
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You can substitute chicken thighs with chicken breasts, but they may need less cooking time.
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Add some red chili flakes to the marinade for extra heat or serve with a spicy dipping sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes