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Vietnamese Lemongrass Chicken Thighs

5 from 1 vote
Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Marinating Time 4 hours
Servings: 4 Servings
Course: Dinner
Cuisine: Vietnamese
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Lbs Chicken Thighs Skin on
  • 3 Lemongrass Stalks Trimmed
  • ½ Shallot
  • 4 Garlic Cloves
  • 2 Tbsp Brown Sugar substitute honey
  • 1 ½ Tbsp Soy Sauce
  • 3 Tbsp Fish Sauce
  • 1 Tbsp Avocado Oil substitute neutral oil
  • 2 Tsp Sesame Oil
  • ½ Lime Juiced
  • 2 Tbsp Fresh Mint Leaves Torn

Equipment

  • Food Processor See notes.

Method
 

Marinating the Chicken
  1. Pat chicken thighs dry and season both sides with salt.
  2. Add lemongrass to a food processor and blend until a paste forms. If needed, add 1-2 tbs of water to help blend. Add shallot, garlic, brown sugar, soy sauce, fish sauce, avocado oil, sesame oil, lime juice, and mint leaves. Continue blending until a paste forms
  3. Transfer lemongrass marinade into a large bowl and toss chicken until covered. Let marinade for at least 30 minutes, preferably 4-8 hours.
Cooking Chicken Thighs
  1. Preheat Oven to 400 degrees Fahrenheit
  2. Add oil to a large cast iron skillet and heat over medium high heat. Once hot, add the chicken thighs, skin side down. Cook undisturbed for 5 minutes to let the skin get crispy. Flip the chicken and continue cooking for 5 more minutes. Still with the skin side up, transfer the chicken to the oven to bake for 10-15 more minutes depending on how thick the chicken is.
  3. Remove from oven once the chicken has an internal temperature of 165 degrees Fahrenheit .
  4. Garnish with fresh mint

Notes

Lemongrass Stalks are very woody vegetables. As such, they can be difficult to cut or to blend into a paste. I suggest using a powerful food processor instead of a blender for this recipe.