Description
Vietnamese Lemongrass Chicken is more than just a meal; it’s a delightful culinary experience that awakens your senses with vibrant flavors and tantalizing aromas.
Ingredients
Scale
- 1 tablespoon lime juice
- 4 boneless, skinless chicken thighs
- 1 tablespoon brown sugar
- 1 teaspoon chili paste (optional)
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 tablespoons fish sauce
- 1/2 teaspoon ground black pepper
- 3 stalks lemongrass (white part only), minced
- 4 garlic cloves, minced
- 1 small shallot, minced
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
Instructions
- Start by gathering your ingredients in a mixing bowl. Combine the minced lemongrass, garlic, shallot, fish sauce, soy sauce, brown sugar, lime juice, black pepper, and chili paste. This marinade is where the flavors come alive, so mix it well until everything is combined into a smooth mixture. The aromatic components like lemongrass and garlic will permeate the chicken, ensuring every bite is packed with flavor.
- Toss the boneless, skinless chicken thighs into the bowl of marinade and coat them well. The marinating process is essential; aim for at least 30 minutes, although letting it sit for up to 2 hours will intensify the flavors even further. Cover the bowl with plastic wrap and pop it in the refrigerator. During this time, the chicken will absorb the tangy, savory marinade.
- Once your chicken has marinated sufficiently, it’s time to get cooking! Heat the vegetable oil in a large skillet over medium-high heat. Make sure the oil is hot enough to sizzle but not smoking. This will help achieve that golden-brown crust on your chicken, which adds texture and visual appeal.
- Carefully add the marinated chicken thighs to the skillet. Allow them to cook undisturbed for about 5–7 minutes on one side. This will ensure they develop a nice sear. After that, flip the chicken to cook the other side until it’s fully cooked through (about another 5-7 minutes), reaching an internal temperature of 165°F (75°C). Once cooked, remove them from the skillet and let them rest briefly. This ensures that the juices redistribute within the meat, keeping it tender and juicy.
- After resting, slice the chicken thighs into bite-sized pieces. Arrange them on a serving plate, garnish with chopped fresh cilantro, and serve with lime wedges on the side. The vibrant garnishes not only enhance the presentation but also add fresh bursts of flavor when squeezed over the chicken.
Notes
Make sure to finely mince the lemongrass, as larger pieces can be too fibrous. To increase the chicken’s flavor, consider making the marinade a day ahead and letting the chicken rest for longer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 300 kcal
- Sodium: 600 mg
- Protein: 25 g