45 min
Vietnamese-Inspired Lemongrass Chicken Thighs
Recipe GLPRd8ef09e06e54f3
Tender boneless chicken thighs are marinated in a fragrant blend of lemongrass, garlic, ginger, and lime, then seared and baked until juicy and caramelized. A broiler finish adds a beautiful glaze and crispy exterior. This Vietnamese-inspired dish is aromatic, flavorful, and naturally dairy-free.
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Ingredients
2 stalks fresh lemongrass, tough outer layers removed, finely minced
2 tablespoons fish sauce
2 tablespoons soy sauce
3 tablespoons honey
2 tablespoons fresh lime juice
3 cloves garlic, minced
1-inch piece fresh ginger, grated
1 tablespoon finely chopped red chile
8 boneless, skinless chicken thighs
2 tablespoons vegetable oil
Directions
Combine the minced lemongrass, fish sauce, soy sauce, honey, lime juice, garlic, ginger, and red chile in a mixing bowl, stirring until well blended to form a flavorful marinade.
Place the chicken thighs in a large bowl or resealable bag and pour the marinade over them, making sure each piece is thoroughly coated.
Cover the bowl with plastic wrap or seal the bag, then refrigerate for at least 2 hours, preferably overnight, to allow the flavors to infuse into the chicken.
Preheat your oven to 375°F (190°C).
Remove the chicken from the marinade and pat the pieces dry with paper towels. Set the marinade aside in a small bowl for use later.
Heat the vegetable oil in a large nonstick skillet over medium-high heat until shimmering.
Sear the chicken thighs for 5 minutes until the surface is golden brown and caramelized.
Turn each chicken thigh over and sear for another 2 to 3 minutes on the second side.
Transfer the seared chicken to a baking dish, arranging them in a single layer.
Pour the reserved marinade over the chicken in the baking dish.
Place the baking dish in the preheated oven and bake for 15 minutes until the internal temperature of the thickest part of the chicken reaches 165°F (74°C).
Adjust the oven setting to broil on high.
Broil the chicken for 5 minutes until the surface is slightly charred and the marinade caramelizes.
Remove from the oven and let the chicken rest for 5 minutes before serving.
Transfer to a serving platter and garnish with fresh cilantro leaves, sliced red chile, and lime wedges if desired.
