Anti Inflammatory Coconut Vietnamese Lemongrass Chicken

Total time1 hr 15 min

Prep time20 min

Cook time25 min

Anti Inflammatory Coconut Vietnamese Lemongrass Chicken

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Ingredients

4 servings

For the marinade

2 stalks lemongrass, tough outer layers removed, tender inner core finely minced
4 cloves garlic, finely minced
1 tbsp fresh ginger, finely grated
3 tbsp coconut aminos
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1 tbsp apple cider vinegar
1 tbsp coconut oil, melted
1 tsp fish sauce (no added sugar)
½ tsp ground turmeric
½ tsp black pepper
½ tsp salt

For the chicken

8 bone-in, skin-on chicken thighs (about 3 lb total)
1 tbsp coconut oil

For the pan sauce

¼ cup chicken broth
1 tbsp coconut aminos

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)
1 red chili, thinly sliced (optional)

Instructions

1
In a small bowl, combine the lemongrass, garlic, ginger, 3 tbsp coconut aminos, apple cider vinegar, 1 tbsp melted coconut oil, fish sauce, turmeric, black pepper, and salt, stirring until a uniform paste forms.
2
Pat the chicken thighs dry with paper towels, then add them to a large bowl or zip-top bag. Pour the marinade over the chicken and turn to coat each piece thoroughly. Marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.

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