Lemongrass Chicken Recipe
Tender chicken thighs soaked in a fragrant lemongrass marinade, perfectly pan-seared for juicy, flavorful bites bursting with sweet, savory, and citrusy notes — a quick and healthy meal.
Equipment
- Cutting board and Knife
- Mixing bowl
- Meat mallet or rolling pin (for pounding chicken)
- Skillet or grill pan
- Tongs or spatula
- Measuring spoons
Ingredients
- 2 tablespoons canola oil
- 2 tablespoons finely chopped lemongrass
- 1 tablespoon lemon juice
- 2 teaspoons soy sauce
- 2 teaspoons light brown sugar
- 2 teaspoons minced garlic
- 1 teaspoon fish sauce
- 1 ½ pounds chicken thighs or more to taste, pounded to an even thickness
Instructions
- Pound chicken thighs to an even thickness for uniform cooking.
- In a bowl, combine lemongrass, lemon juice, soy sauce, brown sugar, garlic, fish sauce, and canola oil to make the marinade.
- Add the chicken to the marinade and let it sit for at least 30 minutes (or overnight for best flavor).
- Heat a skillet or grill pan over medium-high heat.
- Cook the chicken for about 6-7 minutes per side until cooked through and slightly charred.
- Remove chicken from the pan and let rest for a few minutes before slicing.
- Serve hot, ideally alongside Instant Pot Coconut Rice or Thai Noodle Salad.
