Lemongrass Chicken Recipe

5 from 1 vote

With a bright citrusy flavor with a hint of ginger, lemongrass is truly a grass that is used like an herb. It’s central to Thai, Vietnamese and other Southeast Asian, and Indian cuisines. Here, it adds great flavor to a chicken marinade. For fine zest, use a microplane zester. Fish sauce is available in the Asian section of your market. I’ve listed it as optional, but it lends a great depth of flavor. Shred any leftover chicken for chicken salad and use lemongrass for fresh flavor.

Prep Time2

Cook Time30

Total Time2 30

Course: Chicken, Dinner, Entree

Cuisine: Asian, Thai

Servings: servings

Calories: 292kcal

Author: Sally Cameron

Equipment

Cast iron or stainless steel skillet/fry pan

Ingredients

4 pounds bone-in chicken breasts preferably organic
3 tablespoons fine lemongrass zest about 1 stalk lemongrass
1 medium shallot chopped fine
3 large garlic cloves chopped or zested fine
1 tablespoon low-sodium Tamari or coconut aminos for soy-free
1 tablespoon agave or use liquid stevia drops
2 tablespoons Asian fish sauce preferably Red Boat brand
1 pinch red pepper flakes if you like heat, optional
3 tablespoons plus 1 tablespoon coconut oil for the pan
2 tablespoons fresh chopped cilantro or flat leaf parsley
1 tablespoon ginger puree or finely zested fresh ginger
1 lime juiced

Instructions

Marinate chicken

Combine all of the rest of the ingredients (reserving 1 tablespoon oil for the pan) in a bowl or large measuring cup and whisk together. Pour into a zip bag with chicken, squeeze out air and seal. Refrigerate overnight or for 2 hours (as long as you can). Drain and discard marinade.

Trim chicken

Pre-heat oven to 375°F. Prepare a rimmed baking sheet with parchment or foil. Trim chicken breasts of any little rib bones and any excess fat. For an example of how to prep, see the photo in the post.

Sear chicken

Heat a large stainless steel or cast iron fry pan, saute pan or skillet over medium heat. Add the reserved 2 teaspoons coconut oil to the pan. Sear chicken breasts skin-side down until golden. Turn chicken and cook for another 1-2 minutes. .

Roast chicken

Remove chicken breasts to the rimmed baking sheet and roast in the oven until a digital thermometer reaches 160-165 degrees, 30-35 minutes depending on your oven.

Notes

Depending on where you buy lemongrass, you may need to start by peeling off a tough layer of the outer grass to get to the paler, softer inside. Some stores do this for you. Some sell it in a more natural state. Buy fresh-looking stalks that are a bit moist, not dried out, yellowed, browned or withered.

Nutrition