The lemongrass chicken recipe is adapted from this one from Thomasina Miers via the Guardian and as soon as I saw it, I knew I wanted to try my spin on it. Black rice (also called forbidden rice) is one of our favorite grains. We use it in this delicious Black Rice Salad with Red Cabbage and Herbs. We also use it in Creamy Mushroom Soup because it has great texture, perfect for soups and salads.
The chicken is just as simple as can be. Everything for the marinade gets chucked into the food processor and blitzed. The main flavor agent here is fresh lemongrass which, even here in the Hudson Valley has become really easy to find (if you’re local, take a look at our new Beacon and Hudson Valley Recommendations Guide to find our favorite places to eat and shop). Lemongrass is usually stocked with the fresh herbs, often bundled as 3 or 4 stalks in a bunch. It’s a fantastic flavor, lemony obviously, but also kind of floral and herbal. One of our favorite ways to use it is to infuse it in vodka and then make Lemongrass Collins Cocktails (inspired by our brilliant friend, Jesse Halpert. Hi Jesse!)
About lemongrass
When you buy lemongrass, look for firm, pale-green stalks with thick bulbous bottoms (meow). The thinner tops may be a little dry but shouldn’t be shriveled or yellow. Though lemongrass stalks are often about a foot long, almost all of the flavor is in the bottom 4 or 5 inches of the stalk. Trim off the thinner top portion and the bottom of the woody base. Then peel away any tough outer layers to get to the more tender part of the stalk. (You can use all the scraps to make lemongrass tea; steep them in simmering water for 5 minutes, then strain.). Once the stalks are trimmed, slice them into thinnish rounds. They’re going into the food processor anyway, but it’s best to give them a head start.
Note: if you can’t find lemongrass, our Vietnamese-Style Baked Chicken uses a similar blend of flavors as lemongrass chicken, but without the actual lemongrass.
Making the Marinade and Cooking the Chicken
Add the other marinade ingredients to the food processor and give it a whir for about a minute or so, until the garlic and lemongrass are minced. Add the chicken to a gallon-sized sealable bag (or a glass bowl) and pour over the marinade. Smush the chicken around to make sure each piece is well-coated then seal the bag (or cover the bowl with plastic wrap). Refrigerate the chicken for at least 2 hours, though overnight is best. Turn the bag around every so often so it marinates evenly.
When you’re ready to cook, preheat the oven to 425ºF/220ºC, line a rimmed baking tray with foil and set a rack on top of it. Bake the chicken until it’s fully cooked through (about 165ºF/75ºC on an instant-read thermometer). It should take about 25 to 35 minutes, depending on the size of the pieces. If you’re using breasts, start checking for doneness after 20 minutes. If the skin isn’t as brown as you’d like it, set the tray under the broiler for just a minute or two. Make sure to let the chicken rest for at least five minutes before serving.
Sticky Lemongrass Chicken Thighs
Ingredients
For the marinade:
- 3 lemongrass stalks
- 5 garlic cloves
- Finely grated zest and juice from 1 lime about 2 tablespoons juice, 1 teaspoon zest
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons palm sugar or brown sugar
- 2 tablespoons neutral oil
- 6 bone-in, skin-on chicken thighs
Instructions
- Cut off and discard the very bottom and dry tops of the lemongrass, leaving the thick part in the middle. Peel away and discard the dry outer layers and slice what’s left of the middle into thin rounds. Add the sliced lemongrass, along with the rest of the marinade ingredients, into the bowl of a food processor and pulse until a fine paste forms, about 15 to 20 pulses. Add the chicken to a sealable plastic bag or a glass bowl, and pour over the marinade. Mix everything around until the chicken is thoroughly coated. Seal the bag (or cover the bowl) and refrigerate for at least 2 hours or up to overnight.
- When ready to cook, preheat the oven to 425ºF and set a rack in the middle. Line a baking tray with foil and place a wire rack on top.
- Lay the chicken, skin-side up, onto the baking tray rack (reserving the marinade) and bake until the chicken is cooked through and the skin is golden and crisp, 30 to 35 minutes (temperature should read about 160ºF on an instant read thermometer). Brush the skin with the reserved marinade halfway through. If you want the skin darker, set the rack under the broiler for a minute or two. Take the chicken out and leave it to rest for at least five minutes.
- Serve, with Black Rice Salad (or steamed rice) with extra dressing on the side for drizzling.
Fabulous Matt!!! Love the site, Ellen.
This is so good, a perfectly balanced flavor explosion!! All of my senses shut down except taste because of how incredible it is (until the fire alarm went off cause my roommate burnt her bacon)! So unexpected, so delightful!!
So glad you liked it!!
Is this served warm, room temperature or cold?
Hi Nicole,
Warm or room temperature is best.
I found the chicken thighs were done after about 25 minutes at that high temperature and it made LOADS of salad. Could easily add a couple thighs and another person at the table to eat it! Yummy flavours, will make it again, thanks.