Servings: 4 Servings
Vietnamese Lemongrass Chicken
This easy main dish makes the most impressive high protein dinner! Serve it up with rice or vermicelli noodles, and veggies for a complete meal!
Ingredients
- 1.25 to 1.5 lb boneless skinless chicken thighs
- 2 Tbsp lemongrass paste
- 2 cloves garlic minced
- 2 Tbsp lime juice
- 2 Tbsp soy sauce
- 1 Tbsp pure maple syrup
- 1 Tbsp avocado oil
- 2 tsp fish sauce
Instructions
- Mix all of the ingredients for the lemongrass marinade in a small bowl or a measuring cup. Transfer the raw chicken to a large zip lock bag along with the marinade. Seal the bag and move the contents around so that the chicken pieces are coated in marinade. Marinade for at least 1 hour, ideally several hours.
- When you’re ready to cook, preheat the oven to 400 degrees Fahrenheit.
- Transfer the marinated chicken to a large casserole dish in a single layer.
- Bake on the center rack of the preheated oven for 20 minutes. Switch the oven to the high broil setting, and broil for 5 minutes, until the chicken is slightly crispy. Insert a digital thermometer into the center of the chicken. Chicken thighs are ready when they reach an internal temperature of 170 degrees F or higher, but I cook them to 180-200 for the best texture.
- Serve lemongrass chicken with your favorite side dishes and enjoy!
Nutrition
Serving: 1Serving (of 4), Calories: 214kcal, Carbohydrates: 7g, Protein: 29g, Fat: 8g, Saturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 76mg, Sodium: 1051mg, Potassium: 382mg, Sugar: 2g, Iron: 1mg