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Recipe of the Month: Vietnamese Lemongrass Chicken

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Now that school is back in session, I am in dire need of easy sheet pan dinners I can mix up in a flash – like Vietnamese Lemongrass Chicken! Whole 30, Paleo and macro friendly (as usual), it can be served with rice or simply with lettuce and fresh herbs. Easy peasy!

Get the chicken in the marinade the night before or in the morning before work/school so all you have to do at the end of the day is cook and eat!

Ingredients:

–  ¼ cup minced shallots
–  1 large lemongrass stalk  trimmed and minced (about 3 tablespoons)
–  3 garlic cloves minced
–  ½ teaspoon ground ginger (not fresh ginger; it contains an enzyme which can break down the chicken)
–  Freshly ground black pepper to taste
–  zest from 1 lime
–  2 teaspoons  sea salt
–  2 tablespoon 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 or boneless (~3½  pounds)
–  Lime wedges fresh herbs, lettuce, and pickled vegetables (optional)

Preheat the oven to 400 degrees.

 

Step 1: Mince Everything

Mince the shallots and toss them in a large bowl. Trim the lemongrass stalk and either grate finely using a microplane grater OR mince finely with your kitchen knife. Add the lemongrass to the bowl also, along with the minced garlic and ground ginger. In this case, please don’t use fresh ginger as it will break down the chicken and make it unpleasant and mushy.

 

Step 2. Add Everything Else

Crack some black pepper into the bowl, along with your lime zest. Add the salt, olive oil, fish sauce and honey. Stir to combine.

 

 

 

Step 3. Add the Chicken and Wait

Plop the chicken into the bowl and massage each piece with marinade. Really get in there and use your hands to make sure each piece gets a good coating. Then let it rest in your fridge for at least an hour.

 

 

Step 4. Roast It, Baby!

Lay your chicken out on a large baking sheet and bake for 30-40 minutes (depending on if your chicken is bone-in or boneless), rotating the pan half way through. Chicken should be evenly browned/cooked (if you’re using chicken without skin, it won’t exactly brown) and register a temp of 165 on an instant read thermometer when it’s finished. If you don’t have a thermometer, cut one of those babies open and take a look for yourself. As long as there’s no pink or mushy meat, and it looks edible and juicy, you’re good to go.

 

Step 5. Enjoy!

Serve chicken over spinach or lettuce with lime wedges and fresh herbs, and enjoy!

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