Lemongrass Chicken
This Lemongrass Chicken is bursting with vibrant Southeast Asian flavors and super easy to make. Juicy chicken thighs marinated in lemongrass, ginger, and Thai red curry paste!
Servings: 4 servings
Ingredients
- 8 medium boneless, skinless chicken thighs
- 2 stalks lemongrass use the tender white parts only
- 1 small yellow onion finely chopped
- 4 cloves minced garlic fresh
- 2 tablespoons freshly grated ginger
- 1 tablespoon Thai red curry paste
- 1 tablespoon Asian sweet chili sauce
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon freshly squeezed lime juice
- 2 tablespoons brown sugar
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil for cooking
- 6 wedges lime to serve
- 2 cups small-leaf lettuce your favorite, for serving
- 2 green onions chopped, for garnish
Instructions
Prepare the Lemongrass
- Begin by trimming the ends of the lemongrass stalks and removing the tough outer layers. Use a microplane zester to finely grate the tender white parts.
Make the Marinade
- In a mixing bowl, combine the grated lemongrass, chopped onion, minced garlic, grated ginger, Thai red curry paste, sweet chili sauce, fish sauce, soy sauce, lime juice, brown sugar, sea salt, and black pepper. Whisk everything together until well blended.
Marinate the Chicken
- Add the chicken thighs to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
Cook the Chicken
- In a large skillet or grill pan, heat the olive oil over medium-high heat.
- Once the oil is hot, add the marinated chicken thighs to the pan. Cook for about 5-7 minutes on each side until the chicken is golden brown and cooked through (the internal temperature should reach 165°F).
Rest and Serve
- Remove the chicken from the pan and let it rest for a few minutes. Slice it into strips for serving.
Assemble and Enjoy
- Serve the sliced chicken on a bed of small-leaf lettuce, garnished with chopped green onions and lime wedges on the side.
Equipment
- Microplane zester
- Chef’s knife
- Cutting Board
- Mixing Bowl
- Skillet or Grill Pan
- Tongs
Notes
- Marinate the chicken for at least 30 minutes or up to 2 hours for the best flavor.
- Use only the tender white parts of lemongrass to avoid tough texture.
- Cook chicken in batches if necessary to avoid overcrowding the pan and ensure even browning.
- Rest the chicken after cooking to retain moisture and tenderness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.