Low FODMAP Lemongrass Chicken
Fragrant, golden, and deeply savory, this lemongrass chicken delivers serious Southeast Asian-inspired flavor without a single ingredient that will throw off a sensitive gut. The marinade is built around the tender inner core of fresh lemongrass, grated ginger, tamari, and garlic-infused oil — that last swap being the key move that brings all the richness of garlic flavor without the fructans that cause so much trouble. A touch of maple syrup and fresh lime juice round everything out into something bright and a little complex, and the turmeric gives the skin a gorgeous burnished color as it sears. Bone-in, skin-on thighs are the right call here — they stay juicy through the sear and covered cook, and the reserved marinade gets boiled down with a little cornstarch and chicken broth into a glossy, spoonable sauce. Only the green tops of the scallions are used as a garnish, which keeps things on the safe side while still adding that fresh, oniony finish. It comes together in one skillet and serves four, making it an easy weeknight dinner that genuinely feels like something you'd order at a restaurant.
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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
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 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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