Low FODMAP Coconut Vietnamese Lemongrass Chicken

Total time1 hr 15 min

Prep time20 min

Cook time25 min

Low FODMAP Coconut Vietnamese Lemongrass Chicken

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the marinade

2 stalks lemongrass, tough outer layers removed, tender inner core finely minced
Simple Truth Organic Lemongrass
That's Tasty Lemongrass 2 ea
Nature's Promise Organic Lemon Grass Fresh Fresh Lemon Grass Lucinda's Lemon Grass
See all
4 cloves garlic, finely minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!