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Lemongrass Chicken Thighs

lemongrass chicken thighs with scallion oil and Asian bbq sauce on a plate with a serving spoon
  • Serves:  6
  • Prep Time:  40 min
  • Cook Time:  30 min

Ingredients

Lemongrass Chicken Thighs

  • 2 tablespoons roughly chopped fresh ginger
  • 6 to 8 garlic cloves
  • 1 (5-inch) piece lemongrass, tough outer parts removed, roughly chopped (see Note)
  • 2 tablespoons honey
  • 4 tablespoons vegetable oil
  • 1 tablespoon kosher salt
  • 3 pounds boneless, skinless, chicken thighs

Sriracha-Brown Sugar Sauce

  • ¼ cup packed light brown sugar
  • ¼ cup low sodium soy sauce or tamari
  • 2 tablespoons seasoned rice vinegar
  • 1 teaspoon sriracha
  • ½ teaspoon toasted sesame oil
  • 1 teaspoon minced fresh ginger
  • 1 tablespoon minced garlic

Scallion Oil

  • 6 green onions, chopped
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons minced garlic
  • 1 tablespoon low sodium soy sauce or tamari
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon fish sauce
  • 2 tablespoons vegetable oil

Method

  1. Make the marinade. In a small food processor, blend the ginger, garlic cloves, lemongrass, honey, 2 tablespoons of the vegetable oil, and salt. In a large bowl, toss the chicken thighs with the lemongrass paste until well coated.
  2. Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Working in batches to avoid over crowding, cook the chicken thighs undisturbed for 5 minutes. Flip and cook until cooked through, about 8 more minutes. The thighs are done when they reach an internal temperature of 165°F on an instant-read thermometer.
  3. Meanwhile, make the sriracha-brown sugar sauce. Combine the brown sugar, soy sauce, rice vinegar, sriracha, sesame oil, ginger and garlic in a small saucepan over medium heat. Bring to a simmer and cook until the sauce thickens slightly, about 10 minutes. Remove from heat. 
  4. Make the scallion oil. In a small bowl, whisk together the green onions, ginger, garlic, soy sauce, rice vinegar, fish sauce and vegetable oil.
  5. Serve the chicken thighs hot, drizzled with sriracha-brown sugar sauce and scallion oil.

Notes

You should be able to find fresh lemongrass near the fresh ginger at most grocery stores. Look for rigid stalks with tight layers. To prep it, just trim off the root end like you would with a green onion. Peel off any loose outer layers, then slice and dice away!