Vietnamese 25 min

Vietnamese Lemongrass Chicken Thighs

Name: Vietnamese Lemongrass Chicken Thighs
Total time: 25 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 8 bone-in skin-on chicken thighs; 3 stalks lemongrass, white inner core only, minced; 4 cloves garlic, minced; 2 tablespoons fish sauce; 1 tablespoon soy sauce; 1 tablespoon honey; 1 tablespoon neutral oil; 1 teaspoon turmeric; 1 teaspoon sugar; 1 red chili, minced; Fresh cilantro and lime wedges for serving; Steamed rice and pickled vegetables for serving

high-proteindairy-freehealthysheet-pan

Ingredientsfor 2

420

Cal

38g

Protein

10g

Carbs

24g

Fat

18 bone-in skin-on chicken thighs
23 stalks lemongrass, white inner core only, minced
34 cloves garlic, minced
42 tablespoons fish sauce
51 tablespoon soy sauce
61 tablespoon honey
71 tablespoon neutral oil
81 teaspoon turmeric
91 teaspoon sugar
101 red chili, minced
11Fresh cilantro and lime wedges for serving
12Steamed rice and pickled vegetables for serving

Order ingredients on Instacart

Instructions

1
Blend lemongrass, garlic, fish sauce, soy sauce, honey, oil, turmeric, sugar, and chili into a smooth marinade. Score chicken thighs 3 times down to the bone. Rub marinade into the scores and all over the skin. Marinate at least 30 minutes, ideally 4 hours.
2
Preheat oven to 425°F. Place chicken skin-side up on a wire rack set over a foil-lined baking sheet. Roast for 20 minutes until the skin is golden and crispy.
3
The lemongrass and turmeric will caramelize on the skin creating a beautiful golden-orange crust. Internal temperature should reach 165°F. The scoring allows the marinade to penetrate deeply, flavoring the meat all the way to the bone.
4
Rest 5 minutes. Serve with fresh cilantro, lime wedges, steamed rice, and pickled daikon. The pan juices can be drizzled over rice.