Emulsifier Free Lemongrass Chicken
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Learn more →Ingredients
4 servings
For the marinade
- 3 stalks lemongrass, tough outer layers removed, tender inner core finely minced
- 3 tbsp garlic-infused oil, divided
- 1 tbsp fresh ginger, finely grated
- 2 tbsp tamari
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp maple syrup
- 1 tsp ground turmeric
- ½ tsp red pepper flakes
For the chicken
- 8 bone-in, skin-on chicken thighs (about 3 lb total)
- ½ tsp salt
- ¼ tsp black pepper
For the sauce
- ½ cup chicken broth
- 1 tsp cornstarch
For serving
- 4 scallions, green tops only, thinly sliced
- 1 lime, cut into wedges (optional)
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a mixing bowl, whisk together the minced lemongrass, 2 tablespoons of the garlic-infused oil, grated ginger, tamari, lime juice, maple syrup, turmeric, and red pepper flakes until combined.
- 2
Pat the chicken thighs dry with paper towels and season all over with salt and pepper. Add the chicken to the bowl with the marinade, turning to coat each piece thoroughly. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
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