Description
A fragrant and flavorful Thai lemongrass chicken recipe, marinated in aromatic herbs and spices, then grilled or pan-fried to perfection. This dish brings the vibrant taste of Thai cuisine to your table.
Ingredients
Scale
- 1.5 lbs (700g) boneless, skinless chicken thighs
- 2 stalks lemongrass, finely chopped
- 4 cloves garlic, minced
- 1 inch piece of ginger, grated
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- 1 teaspoon ground white pepper
- 1 red chili, finely sliced (optional)
- Fresh cilantro, for garnish
Instructions
- In a bowl, mix lemongrass, garlic, ginger, fish sauce, soy sauce, brown sugar, lime juice, vegetable oil, and white pepper to make a marinade.
- Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- Preheat a grill or skillet over medium-high heat.
- Cook the chicken for about 5-7 minutes on each side, or until fully cooked and slightly charred.
- Remove from heat and let rest for a few minutes.
- Garnish with fresh cilantro and sliced red chili if desired. Serve hot with steamed rice or salad.
Notes
- Marinate overnight for maximum flavor.
- Lemongrass can be substituted with lemongrass paste if fresh is unavailable.
- Use chicken breast for a leaner version.
- Great served with jasmine rice or a Thai salad.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 35g
- Cholesterol: 120mg