Vietnamese Lemongrass chicken thighs
Juicy, fragrant, and full of umami, these Vietnamese lemongrass chicken thighs are perfect for easy entertaining.
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
Instructions
- Blend ingredients for marinade until completely smooth: lemongrass, garlic, ginger, salt, fish sauce, dark soy sauce, oyster sauce, sugar, xiaoxing wine, and water.
- Thoroughly mix marinade into the chicken and allow to sit overnight in the refrigerator.
- 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.
- 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.
- Serve with steamed white rice.