Vietnamese Lemongrass Chicken
Ingredients
Lemongrass Chicken
-
¼
cup
minced shallots
-
1
large
lemongrass stalk, trimmed
-
3
cloves
garlic, minced
-
2
teaspoons
Diamond Crystal kosher salt
-
½
teaspoon
ground ginger
-
¼
teaspoon
freshly ground black pepper
-
1
zest
lime
-
2
tablespoons
olive oil
-
1
tablespoon
Red Boat fish sauce
-
1
teaspoon
honey
-
8
pieces
chicken thighs, bone-in and skin-on (~3½ pounds)
-
optional
lime wedges, fresh herbs, lettuce, and pickled vegetables
Paleo Nuoc Cham Dipping Sauce
-
3
tablespoons
Red Boat fish sauce
-
3
tablespoons
maple syrup
-
2
tablespoons
freshly squeezed lime juice
-
¼
cup
water
-
¼
teaspoon
crushed red pepper flakes
-
1
small clove
garlic, minced
Instructions
- Prepare the marinade by combining minced shallots, minced lemongrass, minced garlic, ground ginger, black pepper, lime zest, olive oil, fish sauce, and honey in a large bowl.
- Add chicken thighs to the marinade and ensure they are well coated. Cover and marinate in the fridge for at least 1 hour, up to 48 hours.
- Preheat the oven to 400°F (or 425°F if not using convection).
- Place chicken skin-side down on a wire rack over a foil-lined baking sheet and bake for 20 minutes.
- Flip the chicken skin-side up, rotate the tray, and bake for an additional 20-25 minutes until the internal temperature reaches 175°F.
- For air frying, cook the chicken at 400°F for 20-25 minutes, flipping halfway through.
- Serve the chicken with optional garnishes and prepare the nuoc cham dipping sauce by mixing fish sauce, maple syrup, lime juice, water, red pepper flakes, and minced garlic.
Nutrition Facts (estimated)
Servings
6 servings
Calories
511
Total fat
37g
Total carbohydrates
12g
Total protein
32g
Sodium
1690mg
Cholesterol
189mg
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