Don’t limit this delicious lemongrass flavor to chicken, try it with these Vietnamese lemongrass meatballs! “Seriously, I love everything about this chicken. The lemongrass marinade, the sriracha mayo & especially that this is made with chicken THIGHS. Just YES!” ~Cheyanne
Cooking oil: Use an oil you already have in your cupboard, like olive oil or coconut oil. Rice wine vinegar: This brings some acid but is also slightly sweet so won’t overpower the other flavors in the dish. You’ll need ¼ cup. Soy sauce: Add some soy sauce for a rich, salty quality. You can substitute tamari if gluten-free is needed. Lemongrass: The not-so-secret ingredient that gives so much incredible flavor to this dish. You’ll need 2 stalks using the inner white part only. Garlic cloves: Add 2 whole, fresh cloves of garlic to your marinade. Ginger: Use a sizeable piece of ginger for this recipe, honestly if you add a little extra – no one will be mad! You can add it whole or minced to the blender to make the marinade. Lime: Use the juice of an entire lime for some extra citrusy vibes. Chicken thighs: It’s optimal to use chicken thighs for this recipe, since they stay tender while cooking. They’re also thinner than some other cuts of chicken (like breasts), so they absorb more of the marinade – yum! Optional garnishes: try adding some green onions, sliced chilies, red onion, and lime. Any of these garnishes will be a nice finishing, fresh note for the chicken.
Sub your lemongrass chicken for the tofu in this easy veggie stir fry Add your grilled chicken to some coconut rice or ginger rice. Try it with an Asian noddle salad or this Asian-inspired peanut coleslaw. Pair your lemongrass chicken with veggies like this sauteed bok choy, some spicy long beans, or these garlic butter sugar snap peas.
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