Packed with flavour and perfectly juicy, this Lemongrass Chicken Thighs recipe is perfect as a quick weeknight meal or as part of a weekly meal prep. Topped with a scallion oil garnish and served with a side of rice, it'll have you reaching for seconds.
In a small or shallow bowl, combine the minced garlic, lemongrass, fish sauce, soy sauce, lime juice, brown sugar, and red chili flakes with the chicken thighs.
Cover and set aside to marinate in the fridge for 30 minutes or more or overnight in the fridge.
On medium heat, heat up your skillet (preferably cast iron) and coat with 1-2 tbsp of olive oil before adding in the chicken thighs, smooth side down and then cook for 5 minutes. Flip and continue to cook for 6 to 7 minutes, or until cooked through. Do not overcrowd the pan, cook in two batches if necessary.
Serve with cooked rice or your grain of choice if desired.
Scallion Oil, Optional
Wash the green oils and trim off the tops and bottoms. Pat them dry and slice them up, and transfer them to a heat-proof dish.
Add oil to a pot or skillet and heat on medium-high heat for around 30 seconds. Test if it’s ready by dropping one piece of sliced green onion into it. It should sizzle.
Carefully pour the hot oil into the bowl of green onions and stir to combine.
Serve with the lemongrass chicken thighs.
The calories estimate does not include the scallion oil.