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Lemongrass chicken thighs

Vietnamese Lemongrass chicken thighs

Juicy, fragrant, and full of umami, these Vietnamese lemongrass chicken thighs are perfect for easy entertaining.
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Prep Time 10 minutes
Cook Time 45 minutes
Marinating Time 8 hours
Servings: 8 people
Course: Main Dish
Cuisine: Vietnamese
Ingredients Method

Ingredients
  

  • 8 bone-in chicken thighs
  • 1/4 cup grated lemongrass
  • 6 cloves garlic minced
  • 1 inch piece of ginger minced
  • 1 tsp salt
  • 1.5 tbsp fish sauce
  • 1.5 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sugar
  • 1/2 tbsp black pepper
  • 1 tbsp xiaoxing wine
  • 1/4 cup water
  • 1 tbsp oil

Method
 

  1. Blend ingredients for marinade until completely smooth: lemongrass, garlic, ginger, salt, fish sauce, dark soy sauce, oyster sauce, sugar, xiaoxing wine, and water.
  2. Thoroughly mix marinade into the chicken and allow to sit overnight in the refrigerator.
  3. Take chicken out of the refrigerator and allow to come to room temperature for about 2 hours. This will ensure even cooking. Then remove chicken thighs from marinade. Place onto a lined baking sheet, without overcrowding the baking sheet. Blot the skins with a clean paper towel to remove moisture. Then drizzle skins with 1 tbsp oil.
  4. Place chicken thighs about 6 inches from the top heat source of the oven. Bake chicken thighs at 375 degrees F for 30 minutes. Then broil at 300 degrees for 10 minutes until juices run clear and the skin is crispy.
  5. Serve with steamed white rice.