Low FODMAP Gluten Free Vietnamese Lemongrass Chicken
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Learn more →Ingredients
4 servings
For the chicken
- 8 bone-in, skin-on chicken thighs (about 3 lb total)
For the marinade
- 3 stalks lemongrass, tough outer layers removed, bottom 4 inches finely minced
- 4 cloves garlic, minced
Chef's tipSwap 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. - 2 tbsp fish sauce
- 2 tbsp tamari
- 2 tbsp fresh lime juice (about 2 limes)
- 1 tbsp brown sugar
- 1 tsp ground turmeric
- ½ tsp red pepper flakes
For cooking
- 2 tbsp neutral oil (such as avocado or canola oil), divided
- ¼ cup chicken broth
For serving
- 2 scallions, thinly sliced
Can be omittedscallions
- 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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