Low Sugar Gluten Free Vietnamese Lemongrass Chicken

Total time1 hr 15 min

Prep time20 min

Cook time25 min

Low Sugar Gluten Free Vietnamese Lemongrass Chicken

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Ingredients

4 servings

For the chicken

8 bone-in, skin-on chicken thighs (about 3 lb total)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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For the marinade

3 stalks lemongrass, tough outer layers removed, bottom 4 inches finely minced
4 cloves garlic, minced
2 tbsp fish sauce
2 tbsp tamari
2 tbsp fresh lime juice (about 2 limes)
1 tbsp brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
1 tsp ground turmeric
½ tsp red pepper flakes

For cooking

2 tbsp neutral oil (such as avocado oil or canola oil), divided
¼ cup chicken broth

For serving

2 scallions, thinly sliced
¼ cup fresh cilantro leaves
1 lime, cut into wedges
1 fresh red chili, thinly sliced (optional)

Instructions

1
In a large mixing bowl, combine the minced lemongrass, garlic, fish sauce, tamari, lime juice, brown sugar, turmeric, and red pepper flakes. Stir until the sugar dissolves.
2
Pat the chicken thighs dry with paper towels and add them to the bowl. Turn to coat thoroughly, then cover and marinate at room temperature for 30 minutes (or refrigerate for up to 4 hours). Reserve 2 tablespoons of the marinade in a small bowl before adding the chicken — this portion will be used as a finishing glaze.

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