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Chicken pieces on Black Rice and Cabbage Salad
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4.67 from 3 votes

Sticky Lemongrass Chicken Thighs

Sticky Lemongrass Chicken Thighs are marinated in our favorite Thai flavors, then roasted until golden brown and delicious. We serve them on top of a beautiful, healthy Black Rice Salad, studded with crunchy red cabbage and loaded with fresh herbs. This chicken will stick right to your favorites list.
Prep Time2 hours 30 minutes
Cook Time40 minutes
Total Time3 hours 10 minutes
Course: Entree, Main Course
Cuisine: thai, Vietnamese
Keyword: Chicken, Easy, lemongrass
Servings: 6
Author: Emily Clifton, Nerds with Knives (Adapted from Thomasina Miers, The Guardian)

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.
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