What source of carbs can I serve with this?

Rice is preferred, such as Jasmine rice or coconut rice.

Could I use chicken breasts instead of thighs?

Absolutely you can. If you want to pound the breasts so they cook faster then feel free.

Lemongrass Chicken Thighs - Easy Dash Recipes

Name: Lemongrass Chicken Thighs
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: Vietnamese
Ingredients: 2 tablespoons roughly chopped fresh ginger; 6 to 8 garlic cloves; 1 (5-inch) piece lemongrass, tough outer parts removed, roughly chopped; 2 tablespoons honey; 4 tablespoons vegetable oil; 1 tablespoon kosher salt; 3 pounds boneless, skinless, chicken thighs; ¼ cup packed light brown sugar; ¼ cup low sodium soy sauce or tamari; 2 tablespoons seasoned rice vinegar; 1 teaspoon sriracha; ½ teaspoon toasted sesame oil; 1 teaspoon minced fresh ginger; 1 tablespoon minced garlic; 6 green onions, chopped; 2 teaspoons minced fresh ginger; 2 teaspoons minced garlic; 1 tablespoon low sodium soy sauce or tamari; 1 tablespoon seasoned rice vinegar; 1 tablespoon fish sauce; 2 tablespoons vegetable oil

These aromatic chicken thighs are seasoned with a concentrated paste of lemongrass and ginger to provide an authentic Vietnamese flavor profile. The dish is elevated by two distinct finishing sauces that add a balance of sweetness, heat, and freshness.

List of ingredients

2 tablespoons fresh ginger, roughly chopped – adds sharp heat.
6 to 8 garlic cloves – provides a pungent base.
1 (5-inch) piece lemongrass, tough outer layers removed and chopped – the primary citrusy aromatic.
2 tablespoons honey – balances the salt and helps with caramelization.
4 tablespoons vegetable oil, divided – used for the paste and for frying.
1 tablespoon kosher salt – enhances all other flavors.
3 pounds boneless, skinless chicken thighs – juicy protein that withstands high heat.
1/4 cup packed light brown sugar – creates the sweet base for the sriracha sauce.
1/4 cup low sodium soy sauce or tamari – provides salt and umami.
2 tablespoons seasoned rice vinegar – adds a necessary acidic tang.
1 teaspoon sriracha – adds a mild spicy kick.
1/2 teaspoon toasted sesame oil – contributes a nutty aroma.
1 teaspoon fresh ginger, minced – used in the sriracha sauce.
1 tablespoon garlic, minced – used in the sriracha sauce.
6 green onions, chopped – the main ingredient for the scallion oil.
2 teaspoons fresh ginger, minced – used in the scallion oil.
2 teaspoons garlic, minced – used in the scallion oil.
1 tablespoon low sodium soy sauce or tamari – used in the scallion oil.
1 tablespoon seasoned rice vinegar – used in the scallion oil.
1 tablespoon fish sauce – adds deep savory depth to the oil.
2 tablespoons vegetable oil – base for the scallion oil.

step-by-step instructions

Prepare the aromatic paste: Combine the chopped ginger, garlic cloves, lemongrass, honey, 2 tablespoons of vegetable oil, and salt in a small food processor. Blend until a smooth paste forms.
Coat the chicken: Place chicken thighs in a large mixing bowl and toss thoroughly with the lemongrass paste until every piece is evenly coated.
Sear the chicken: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Cook the chicken in batches to avoid overcrowding; leave them undisturbed for 5 minutes to develop a crust, then flip and cook for another 8 minutes or until the internal temperature reaches 165°F.
Simmer the sriracha-brown sugar sauce: In a small saucepan over medium heat, stir together brown sugar, soy sauce, rice vinegar, sriracha, sesame oil, minced ginger, and minced garlic. Simmer for about 10 minutes until the sauce thickens slightly, then remove from heat.
Mix the scallion oil: In a small bowl, whisk together the chopped green onions, minced ginger, minced garlic, soy sauce, rice vinegar, fish sauce, and vegetable oil.
Assemble and serve: Place the hot chicken thighs on a platter and drizzle generously with both the sriracha-brown sugar sauce and the scallion oil.

Preparation and Cooking Tips

Preparing Fresh Lemongrass Stalks

To prep lemongrass, trim off the root end and remove the tough, woody outer layers. Use only the tender inner core, slicing it thinly before processing to ensure the paste is smooth and not fibrous.

Using a Food Processor for the Paste

A food processor is essential for breaking down the lemongrass fibers into a fine paste. If you do not have one, a mortar and pestle can work, but it requires significantly more effort to reach the desired consistency.

Ensuring Safe Internal Temperature

Always use an instant-read thermometer to check the thickest part of the chicken thigh. Cooking to exactly 165°F ensures the meat is safe to eat while remaining juicy and tender.

Avoiding Pan Overcrowding

Cooking chicken in batches prevents the pan temperature from dropping. When the pan is too full, the chicken steams in its own juices rather than searing, which prevents the lemongrass paste from caramelizing.

Ingredient Substitutions

Using Chicken Breasts Instead of Thighs

You can substitute chicken breasts for thighs, though they cook faster and can dry out. To keep them juicy, pound the breasts to an even thickness so they cook uniformly and quickly.

Replacing Sriracha with Red Pepper Flakes

If sriracha is unavailable, a pinch of red pepper flakes can provide the necessary heat. Adjust the amount based on your spice tolerance, as flakes can be more concentrated than the sauce.

Tamari as a Gluten-Free Alternative

For a gluten-free version, replace all low sodium soy sauce with tamari. Tamari provides the same salty, umami flavor profile without the wheat found in traditional soy sauce.

Maple Syrup as a Honey Substitute

If you do not have honey, pure maple syrup is a suitable alternative for the paste. It provides a similar sweetness and viscosity, though it adds a slightly different flavor note.

Cooking Variations

Grilling Lemongrass Chicken

For a smoky flavor, grill the coated chicken thighs over medium-high heat. Grill for about 6-8 minutes per side, ensuring the lemongrass paste does not burn due to excessive flare-ups.

Oven Roasting the Thighs

You can roast the chicken by placing the coated thighs on a parchment-lined baking sheet. Bake at 400°F for 20-25 minutes, flipping halfway through, for a hands-off approach.

Air Fryer Method

Place the coated thighs in a single layer in the air fryer basket. Cook at 380°F for 12-15 minutes, shaking or flipping halfway through, until the exterior is charred and the center is cooked.

Serving Suggestions

Pairing with Coconut Rice

Coconut rice adds a creamy, sweet element that complements the citrusy lemongrass. Simmer jasmine rice with a mixture of coconut milk and water for a rich side dish.

Adding a Refreshing Cucumber Salad

A chilled cucumber salad with rice vinegar, sugar, and sesame seeds cuts through the richness of the chicken. The acidity cleanses the palate between bites of the savory meat.

Serving with Steamed Greens

Steamed bok choy or baby spinach provides a healthy, crisp contrast to the glazed chicken. Briefly steam the greens with a drop of sesame oil for added flavor.

Storage and Reheating

Refrigerating Leftover Chicken and Sauces

Store cooked chicken in an airtight container in the refrigerator for up to 4 days. Keep the sriracha sauce and scallion oil in separate containers to maintain their texture and flavor.

Best Practices for Reheating

To avoid drying out the chicken, reheat thighs in a skillet over low heat with a splash of water or broth. Alternatively, use an oven at 325°F until warmed through.

Freezing Instructions

Cooked chicken can be frozen for up to 3 months. Allow the chicken to cool completely before freezing, and thaw in the refrigerator overnight before reheating.

Troubleshooting Common Issues

Preventing the Lemongrass Paste from Burning

The sugars in the honey and the fine particles of garlic can burn quickly. If the paste darkens too fast, lower the heat to medium-low and add a small amount of oil to the pan.

Balancing a Sauce That Is Too Salty

If the sriracha or scallion sauce tastes too salty, add a teaspoon of rice vinegar or a pinch of brown sugar. Acid and sweetness help neutralize the intensity of the soy and fish sauces.

Fixing Sauce That Is Too Thin

If the brown sugar sauce is too runny after 10 minutes, continue to simmer it on low heat. The reduction of water content will naturally thicken the sugars into a glaze.

Frequently Asked Questions

Can the chicken be marinated overnight?

Yes, you can let the chicken sit in the lemongrass paste overnight in the refrigerator. However, do not exceed 24 hours, as the salt and acid can begin to break down the meat texture too much.

Can the sauces be made in advance?

Both the sriracha-brown sugar sauce and the scallion oil can be prepared a day in advance. Store them in the refrigerator and bring them to room temperature before serving.

How long does the scallion oil last?

The scallion oil is best used within 2-3 days due to the fresh green onions. Store it in a sealed glass jar in the refrigerator to keep the aromatics fresh.

Do I need to peel the lemongrass?

Yes, the outer layers of lemongrass are woody and impossible to chew. Always remove the tough outer skins to reach the pale, tender core before chopping.

Can I use a different oil for the scallion oil?

Vegetable oil is recommended because it is neutral. Avoid using extra virgin olive oil, as its strong flavor can clash with the delicate balance of the fish sauce and lemongrass.