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Recipes

Lemongrass Chicken

By Sarah DickermanPhotography by Kimberley Hasselbrink

3.6

(63)

Image may contain Cutlery Fork Plant Food Vegetable Meal Produce and Dish

If you have time to marinate the chicken the night before, it will deliver extra flavor. If not, just be sure to marinate it before preparing the rest of your dinner.

Recipe information

  • Yield

    4 Servings

Ingredients

¼

cup finely chopped lemongrass (approximately 1 stalk, outer leaves and root end removed, pale-green parts only)

1

tbsp finely chopped peeled ginger

1

shallot, finely chopped

1

teaspoon kosher salt

½

tsp ground turmeric

½

cup canned unsweetened coconut milk

5

skinless, boneless chicken thighs

Vegetable oil (for pan)

1

tbsp finely sliced scallion greens (optional)

Need to make a substitution?

Preparation

  1. Step 1

    Ingredient Info: Lemongrass is available at Asian markets and in the produce section of some supermarkets. Canned unsweetened coconut milk is available at Indian, Latin, and Southeast Asian markets and many supermarkets.

    Step 2

    Pulse lemongrass, ginger, shallot, salt, and turmeric in a food processer, scraping down bowl as needed, until finely chopped. Add coconut milk and process until smooth, about 1 minute. Toss chicken with marinade, cover, and chill for at least 2 hours and up to 24 hours. Heat oven to 450°. Shake excess marinade off chicken and arrange in a single layer on a lightly oiled rimmed baking sheet. Roast chicken 15 minutes. Heat broiler and continue to cook until chicken is beginning to turn golden brown in spots, about 4 minutes. Reserve 1 chicken thigh for Chicken, Mango, and Black Rice Salad.

    Step 3

    Serve chicken topped with scallion greens, if using.

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