Lemongrass Chicken
Lemongrass Chicken is a mouthwatering chicken thigh recipe that has the tastiest marinade and is quickly grilled or seared to perfection.
Ingredients
- 3 stalkes lemongrass
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 1/4 cup mango juice*
- 3 cloves garlic, peeled
- 1/4 cup coconut milk**
- 2 tbsp vegetable oil, such as canola oil or avocado oil a higher heat oil works best here
- 8 medium boneless and skinless chicken thighs about 2 lbs
Instructions
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Cut 2-3" off the bottom of the lemongrass and remove the hard outside layers. Chop the soft interior into smaller pieces.
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Add all ingredients except for the chicken thighs into a blender (including the trimmed lemongrass pieces) and blend until smooth. Place mixture in a large sealable bag or airtight container. Add chicken and toss until chicken is well coated. Refrigerate for at least 1 hour, overnight is best.
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Remove chicken from fridge and remove chicken pieces from marinade. Discard any remaining marinade.
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Heat a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side. This may need to be done in batches so the pan is not overcrowded. Chicken should be well browned on both sides and cooked through to an internal temperature of 165°F (check with a meat thermometer).
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Allow chicken to rest for 3-5 minutes. Serve whole or sliced.
Recipe Notes
* mango juice is the thickest and works the best in this recipe, however in a pinch, pineapple or orange juice would be fine substitutes.
** Leftover coconut milk can be used to cook rice or as sauce for noodles. In the past I have also frozen in ice cube trays and used for smoothies or other recipes when needed.