Emulsifier Free Coconut Vietnamese Lemongrass Chicken
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Learn more →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
- 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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