Roasted Lemongrass Chicken

Name: Roasted Lemongrass Chicken
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 6 servings
Cuisine: Poultry
Ingredients: ¼ cup minced shallots; 1 large lemongrass stalk, trimmed and minced (about 3 tablespoons); 3 garlic cloves, minced; ½ teaspoon ground ginger (fresh ginger contains an enzyme which can break down the chicken); Freshly ground black pepper, to taste; zest from 1 lime; 2 teaspoons kosher salt; 2 tablespoon olive oil; 1 tablespoon fish sauce; 1 teaspoon honey; 4 chicken thighs, bone-in and skin-on (~3½ pounds); Lime wedges, fresh herbs, lettuce, and pickled vegetables (optional)

Asian

6 servings

servings

15 minutes

active time

2 hours

total time

Start Cooking

Ingredients

¼ cup minced shallots

1 large lemongrass stalk, trimmed and minced (about 3 tablespoons)

3 garlic cloves, minced

½ teaspoon ground ginger (fresh ginger contains an enzyme which can break down the chicken)

Freshly ground black pepper, to taste

zest from 1 lime

2 teaspoons kosher salt

2 tablespoon olive oil

1 tablespoon fish sauce

1 teaspoon honey

4 chicken thighs, bone-in and skin-on (~3½ pounds)

Lime wedges, fresh herbs, lettuce, and pickled vegetables (optional)

Directions

Marinade

Trim the fresh lemongrass stalk and grate finely with a microplane rasp grater or smash the stalk with a meat pounder and cut finely against the grain of the fibers. The finer the dice, the less lemongrass fiber you’ll be picking out of your teeth when you eat the chicken later.

Add the minced lemongrass to the bowl.Toss in the minced shallots, garlic, and ginger.

Crack some black pepper into the bowl, and then grab a lime and zest off just the outermost green layer of the fruit. If you’re grating the white pith, you’ve gone too far. Really: the white pith is bitter and will ruin your marinade.

Lastly, add the salt, olive oil, fish sauce, and honey

Stir the marinade to combine all the ingredients.

Plop in the chicken thighs and massage the marinade all over the bird parts.

Cover the bowl and let it marinate for at least one hour and up to 24 hours in the fridge.

Roast

When you’re ready to cook the chicken thighs, preheat the oven to 400°F.

Place the chicken skin-side down on a wire rack placed on top of a foil lined baking sheet.

Pop the chicken in the oven and bake for 20 minutes. Flip the chicken skin-side up and rotate the tray 180 degrees. Bake for an additional 20-25 minutes or until the skin is evenly browned and the thickest part of the meat registers 165°F on an instant-read thermometer.

Serve the chicken with lettuce, pickled veggies, fresh herbs, and lime wedges.

Nutrition

Serving Size

Calories

511 kcal

Total Fat

37 g

Saturated Fat

9 g

Unsaturated Fat

24 g

Trans Fat

0.2 g

Cholesterol

189 mg

Sodium

1690 mg

Total Carbohydrate

12 g

Dietary Fiber

0.5 g

Total Sugars

8 g

Protein

32 g