Lemongrass Chicken Thighs
These lemongrass chicken thighs are one of those simple recipes that delivers a lot of flavor without much effort. The marinade comes together quickly with a handful of Southeast Asian staples and gives the chicken a bright, savory taste that works with just about anything. It’s great for weeknights, but also flexible enough to prep ahead and use in multiple meals.
Servings: 3
Ingredients
- 1 lb boneless skinless chicken thighs
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tbsp finely chopped fresh lemongrass
- 2 garlic cloves grated or finely minced
- 1 tbsp honey
- 1 tbsp fresh lime juice
- 1 tbsp cooking oil
Instructions
- Cut chicken into bite-sized pieces or small strips, about ¾ inch thick.
- In a large bowl, whisk together soy sauce, fish sauce, lemongrass, garlic, honey, and lime juice.
- Add chicken and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to overnight.
- Heat a large skillet over medium heat and add the cooking oil.
- Arrange chicken in a single layer and let it sear undisturbed for 2 minutes.
- Stir occasionally and cook for a total of 7–9 minutes, until the chicken is golden and fully cooked through.
- Serve hot over rice, in wraps, or alongside fresh vegetables and herbs.