Vietnamese Lemongrass Chicken

Indulge in the vibrant flavors of Vietnamese cuisine with this mouthwatering Vietnamese Lemongrass Chicken recipe. Perfect for a family dinner or a special gathering, this dish combines aromatic herbs and spices to create a delightful and savory meal. Paired with a tangy Paleo Nuoc Cham dipping sauce, this recipe will surely impress your taste buds.

Ingredients:

Lemongrass Chicken:

• ¼ cup minced shallots
• 1 large lemongrass stalk, trimmed
• 3 garlic cloves, minced
• 2 teaspoons Diamond Crystal kosher salt
• ½ teaspoon ground ginger
• ¼ teaspoon freshly ground black pepper
• Zest from 1 lime
• 2 tablespoons olive oil
• 1 tablespoon Red Boat fish sauce
• 1 teaspoon honey (or 1 tablespoon of orange juice if you’re doing a Whole30)
• 8 chicken thighs, bone-in and skin-on (approximately 3½ pounds)
• Optional: Lime wedges, fresh herbs, lettuce, pickled vegetables

Paleo Nuoc Cham Dipping Sauce:

• 3 tablespoons Red Boat fish sauce
• 3 tablespoons maple syrup (or ¼ cup apple or pineapple juice for Whole30)
• 2 tablespoons freshly squeezed lime juice
• ¼ cup water
• ¼ teaspoon crushed red pepper flakes
• 1 small garlic clove, minced

Directions:

Vietnamese Lemongrass Chicken:

1. Prepare the Marinade:
   • In a large bowl, combine minced shallots, finely minced lemongrass, garlic, kosher salt, ginger, black pepper, lime zest, olive oil, fish sauce, and honey (or orange juice for Whole30).
2. Marinate the Chicken:
   • Add the chicken thighs to the marinade, ensuring they are fully coated.
   • Cover the bowl and refrigerate for at least 1 hour, or up to 24 hours for a more intense flavor.
3. Preheat the Oven:
   • Preheat your oven to 400°F (convection) or 425°F (non-convection).
4. Bake the Chicken:
   • Place the marinated chicken skin-side down on a wire rack over a foil-lined baking sheet.
   • Bake for 20 minutes, then flip the chicken skin-side up and rotate the tray.
   • Continue baking for another 20-25 minutes until the chicken is golden brown and reaches an internal temperature of 175°F.

Paleo Nuoc Cham Dipping Sauce:

1. Combine the Ingredients:
   • In a small bowl, mix together fish sauce, maple syrup (or apple/pineapple juice for Whole30), lime juice, water, crushed red pepper flakes, and minced garlic.
2. Adjust the Seasoning:
   • Taste the sauce and adjust the seasoning as necessary.
3. Store the Sauce:
   • Store the dipping sauce in a sealed container in the refrigerator for up to 4 days.

Serving Suggestions:

Serve the Vietnamese Lemongrass Chicken with lime wedges, fresh herbs, lettuce, and pickled vegetables for a complete meal. The Paleo Nuoc Cham dipping sauce adds a perfect balance of sweet, salty, and tangy flavors, enhancing the deliciousness of the chicken.

Nutrition:

• Prep Time: 1 hour 15 minutes
• Cooking Time: 45 minutes
• Total Time: 2 hours
• Calories: 550 kcal
• Servings: 4

Enjoy this delightful Vietnamese Lemongrass Chicken recipe, a true testament to the rich and diverse flavors of Vietnamese cuisine. Bon appétit!