Lemongrass Chicken
Juicy, fragrant Lemongrass Chicken infused with a dynamic marinade is stand-alone-delicious but also makes killer salads, wraps and zoodle/quinoa/rice bowls!
Once the marinating is complete, this chicken can be on your table in less than 15 minutes!
Servings 6 -8 servings
Ingredients
- 2- 2 1/2 pounds boneless skinless chicken thighs pounded to an even thickness
- 1 tablespoon olive oil
MARINADE
- 1/4 cup minced shallots
- 3 tablespoons chopped lemongrass from white inner part of 2 stalks* (see note)***
- 3 tablespoon fish sauce
- 2 tablespoons less sodium soy sauce
- 2 tablespoon lime juice
- 2 tablespoon brown sugar
- 1 tablespoon Thai red curry paste
- 1 tablespoon Asian sweet chili sauce (optional)
- 1 tablespoons olive oil
- 3 garlic cloves minced
- 2 teaspoons freshly grated ginger
- 1-3 teaspoons red chili paste* like Sambal Oelek
- 1 teaspoon dried basil
Instructions
MARINADE
- Whisk together all of the marinade ingredients in a large bowl or Ziploc bag (whatever you are going to marinate your chicken in). *Reserve 3 tablespoons if making Vietnamese Noodle Bowls Recipe.* Add chicken to marinade and turn to evenly coat. Marinate 30 minutes at room temperature up to 24 in the refrigerator.
SKILLET DIRECTIONS
- If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
- Heat a large skillet over medium high heat (you may need to work in batches). Remove chicken from marinade and let excess marinade drip off. Add chicken and cook, undisturbed for 3-4 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook approximately 3-5 more minutes (depending on thickness of chicken), or until chicken is cooked through. Let chicken rest 5 minutes before slicing.
GRILL DIRECTIONS
- If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
- Grease and preheat the grill to medium heat, 375-450°F. Remove chicken from marinade and let excess marinade drip off. Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.) Let chicken rest 5 minutes before slicing.
Notes
***Lemongrass can be found in the produce section of your grocery store. If you grocery store doesn’t have it, then specialty stores such as Sprouts and Whole Foods will carry it. If you can’t find it, make sure you ask someone!
***To prepare lemongrass, remove outer tough layers until you reach layers where the bottom of the stalk is white and soft. Chop white bottom section of lemon grass up until it gets tough – about the bottom third of the lemongrass stalk. 2 stalks of lemon grass should yield approximately 3 tablespoons. Don't chop the lemongrass too fine because you want to easily be able to brush it off your cooked chicken - we want the flavor it imparts the marinade- not the texture.