Description
Vietnamese Lemongrass Chicken is a fragrant delight, combining the aromatic allure of lemongrass with the robust flavors of garlic, lime, and fish sauce. This dish offers a tantalizing taste of Vietnam right on your dinner table, making it a perfect culinary escape.
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
Instructions
Vietnamese Lemongrass Chicken
Prepare the marinade by combining minced shallots, finely minced lemongrass, garlic, kosher salt, ginger, black pepper, lime zest, olive oil, fish sauce, and honey in a large bowl.
Add chicken thighs to the marinade and ensure they are fully coated. Cover and refrigerate to marinate for at least 1 hour, up to 24 hours.
Preheat the oven to 400°F (convection) or 425°F (non-convection). Place 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
Combine all sauce ingredients in a small bowl and stir well. Adjust seasoning as necessary.
Store in a sealed container in the refrigerator for up to 4 days.
- Prep Time: 1 hour 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 550