Skillet Lemongrass Chicken
Ingredients
The chicken
-
12
oz
skin-on chicken thighs, bones removed
The marinade
-
1
piece
lemongrass, white part only
-
1
tablespoon
honey
-
¼
teaspoon
salt
-
3
dashes
ground black pepper
-
⅛
teaspoon
cayenne pepper, optional
For cooking
-
as needed
none
oil, for pan-frying
Instructions
- Grate or finely chop the lemongrass.
- Marinate the chicken with lemongrass, honey, salt, black pepper, and cayenne pepper for 30 minutes.
- Heat oil in a skillet over medium heat.
- Pan-fry the chicken skin-side down until browned, then flip and cook until the meat is crispy and fully cooked.
- Broil in the oven for 1 minute to char the surface.
- Serve immediately with steamed rice.
Nutrition Facts (estimated)
Servings
3
Calories
274
Total fat
19g
Total carbohydrates
7g
Total protein
19g
Sodium
282mg
Cholesterol
111mg
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