Lemongrass Chicken

A close-up of several pieces of cooked, marinated chicken on a metal plate, displaying a crispy, seasoned exterior with visible herbs.

5 from 1 vote

This lemongrass chicken is bold, spicy, and full of aromatic flavor thanks to a punchy marinade of fresh lemongrass, chili, and warm spices. The marinade forms a golden crust in the oven while keeping the meat juicy and tender inside.

Course main dish

Cuisine Asian, Vietnamese

Keyword lemongrass chicken, vietnamese chicken

Prep Time 10

Cook Time 20

Marination time 2

Servings servings

Calories 257kcal

Author Robin Donovan

Ingredients

1 shallot medium
2-inch piece ginger peeled and sliced
2 garlic cloves
5 lemongrass stalks (bottom parts only, cut into 2-inch pieces)
½ cup water
3 tablespoons cornstarch
1 tablespoon chili powder
1 tablespoon curry powder
1 tablespoon coriander powder
1 ½ teaspoons turmeric powder
1 ½ teaspoons fennel powder
1 ½ teaspoons salt
½ teaspoon sugar
½ teaspoon kashmiri chili dried
1 ½ pounds boneless, skinless chicken thigh bone-in, skin-on, (about 8)
6 curry leaves, optional fresh
oil spray for baking

Instructions

Place shallot, ginger, garlic, lemongrass, and water in a blender or food processor. Blend into a rough paste. Add the cornstarch, chili powder, curry powder, coriander, turmeric, fennel, salt, sugar, and chile and process to combine well.
Use a fork to lightly poke holes in the chicken thighs. This helps the marinade absorb better.
In a large bowl, toss the chicken thighs with the spice paste until the thighs are all evenly coated. Add the curry leaves to the bowl, if using.
Cover the bowl and refrigerate for at least 1 hour or as long as overnight.
Preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange the chicken in a single layer and spray lightly with oil. Bake for 8 minutes, flip, then bake another 4 minutes or until golden and cooked through.

Video

Notes

You can substitute chicken drumsticks or wings if preferred.
No food processor or blender? Finely chop the aromatics by hand and mix well.
If you can't find it fresh, use a lemongrass paste. I like the one from Gourmet Garden.
Adjust heat level by using fewer chilies or removing the seeds.

Nutrition