Nitrate & Nitrite Free Gluten Free Vietnamese Lemongrass Chicken
About FigFig 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 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
- 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!