Vietnamese-Inspired Lemongrass Chicken Thighs Recipe
Prep Time:
2 hours, 10 minutes
Cook Time:
22 minutes
Servings:
8 servings
Ingredients
  • 2 stalks lemongrass, tough outer layers removed, finely minced
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 3 tablespoons honey
  • 2 tablespoons lime juice
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 tablespoon finely chopped red chile
  • 8 boneless, skinless chicken thighs
  • 2 tablespoons vegetable oil
Directions
  1. In a bowl, stir together the lemongrass, fish sauce, soy sauce, honey, lime juice, garlic, ginger, and 1 tablespoon finely chopped red chile to create the marinade.
  2. Add the chicken thighs to the marinade, ensuring each piece is well coated.
  3. Cover with plastic film and marinate in the refrigerator for at least 2 hours and preferably overnight.
  4. Preheat the oven to 375 F.
  5. Remove the chicken from the marinade and pat dry. Reserve the marinade for later use.
  6. Heat the vegetable oil in a large, nonstick skillet over medium-high heat.
  7. Sear the chicken thighs for 5 minutes, until the skin is golden.
  8. Flip the chicken thighs over and sear for another 2–3 minutes.
  9. Transfer the chicken to a baking dish.
  10. Pour over the remaining marinade.
  11. Transfer the chicken to the oven and bake for 15 minutes, or until the internal temperature of the chicken reaches 165 F.
  12. Set the oven to broil on high.
  13. Broil for 5 minutes.
  14. Let the chicken rest for 5 minutes before serving.
  15. Garnish with cilantro leaves, sliced chile, and lime wedges, if desired.