Description
Juicy chicken thighs marinated in lemongrass, garlic, and lime, then pan-seared to perfection. A quick and aromatic Vietnamese-inspired dinner.
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 stalks lemongrass, tender inner parts finely minced
- 3 garlic cloves, minced
- 2 shallots, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 small red chili, thinly sliced (optional for heat)
- 2 tablespoons vegetable oil for searing
- Fresh cilantro leaves for garnish
- Lime wedges for serving
Instructions
- Combine lemongrass, garlic, shallots, soy sauce, brown sugar, lime juice, oil, salt, and pepper in a bowl to form a fragrant paste.
- Add chicken thighs to the marinade, coat completely, cover, and refrigerate for at least 30 minutes or up to 2 hours.
- Heat 2 tablespoons of oil in a large skillet over medium heat.
- Shake off excess marinade from the chicken and place it in the pan.
- Cook for 5–6 minutes per side until deep golden brown and the internal temperature reaches 165°F.
- Remove the chicken from the skillet and let it rest for 5 minutes before slicing.
- Serve the chicken over steamed jasmine rice or vermicelli noodles. Garnish with cilantro, fresh chili slices, and lime wedges.
Notes
- For grilling: Preheat grill to medium-high, oil the grates, and cook chicken for about 4–5 minutes per side. Avoid high heat to prevent the sugar from burning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-searing
- Cuisine: Vietnamese