Lemongrass Chicken
This is one lemongrass chicken recipe that you will use forever. It’s full of addictively fresh flavor – tangy, sweet, savory, citrusy. There are so many ways to cook it and so many ways to serve it. The perfect prep-once-and-eat-all-week recipe!
Ingredients
- 10 boneless skinless chicken thighs (around 1000 to 1200 grams
- 2 stalks lemongrass
- 2 tbsp lime juice (about 1 lime, squeezed)
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tbsp garlic (around 6 cloves)
- 2 tbsp sugar
- 1 tbsp ginger minced
Instructions
Make lemongrass marinade
- Place the lemongrass, lime or lemon juice, fish sauce, garlic, soy sauce, sugar, and ginger into a blender or food processor. Blend until mixed.
Marinate the chicken
- Pour the marinade on top of the chicken and make sure it's well mixed and covered. To make it easy, I put everything into a Ziploc bag and massage the marinade into the chicken. Store it in the fridge if you'll be eating the chicken in the next 24 hours. The ideal marinade time is 6 to 24 hours. Otherwise, stick it in the freezer for a future meal.
Cook it up
- Preheat the oven to 425°F (218°C). Place chicken on a baking or foil sheet.For skin-off, boneless chicken thighs: Bake for 20 to 25 minutes. Option: switch from the oven to the broiler and broil for 2 to 3 minutes for a little charring.For skin-on, bone-in chicken thighs: Bake for 20 minutes. Turn the chicken over and bake for another 15 to 20 minutes. For crispier skin, switch from the oven to the broiler. Set it to high and broil for an additional 2 to 5 minutes.For chicken pieces: Bake for 15 minutes until golden brown. Turn on the broiler to high and broil for an additional 2 to 3 minutes until the chicken gets a nice char.
Notes
How to meal prep this? This is one of the best recipes to make ahead. Triple or quadruple this recipe. Make the marinade and add the marinade and chicken together. Stick it directly the freezer if you won't be eating it in the next 24 hours.
It'll be good in the freezer for up to 3 months. When you have no meals planned for the next day, pop it in the fridge overnight. The chicken marinates as it defrosts.
How to make it gluten-free? This entire recipe is gluten-free, with the exception of soy sauce. Choose a gluten-free soy sauce or use tamari sauce instead.
Other ways to cook it? There are so, so many different ways to cook this lemongrass chicken and they all turn out delicious. So what do you choose? It depends on what chicken you're using. Here's what I recommend:
- Skillet on stovetop: Boneless, skin-off chicken thigh OR chicken breast
- Grill pan on stovetop: Boneless, skin-off chicken thigh OR chicken breast
- To broil: Bone-in, skin-on chicken thigh OR boneless, skin-off chicken thigh
- To bake: Bone-in, skin-on chicken thigh OR boneless, skin-off chicken thigh
- To shish-kabob: Boneless, skin-off chicken thigh OR chicken breast