Anti Inflammatory Vietnamese Lemongrass Chicken
Fragrant lemongrass, fresh ginger, and golden turmeric come together in a bold marinade that does most of the heavy lifting here, turning simple chicken thighs into something genuinely crave-worthy. Each of those key ingredients carries well-documented anti-inflammatory properties, so this dish earns its place on the table beyond just tasting incredible. The marinade is blended into a coarse paste and rubbed directly under the skin, which means every bite is deeply seasoned rather than just coated on the surface. Coconut aminos and fish sauce add that savory, umami depth you'd expect from Vietnamese-inspired cooking without any of the additives or preservatives lurking in conventional soy-based sauces. Searing the thighs skin-side down first builds a gorgeous golden crust, and the covered finish ensures the meat stays juicy all the way through before a final blast of heat reduces the pan juices into a glossy, flavor-packed glaze. Finished with optional sliced chili and scallion greens, it's a visually stunning plate that serves four and comes together with minimal fuss. This is the kind of weeknight dinner that feels like a restaurant meal but works entirely within a clean, whole-food approach to eating.
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Learn more →Ingredients
4 servings
For the marinade
- 3 stalks lemongrass, tough outer layers removed, tender inner stalks roughly chopped
- 4 cloves garlic, peeled
- 1 tbsp fresh ginger, peeled and roughly chopped
- 1 tsp ground turmeric
- ½ tsp black pepper
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 2 tbsp coconut aminos
- 1 tbsp fish sauce
- 2 tbsp avocado oil, divided
For the chicken
- 8 bone-in, skin-on chicken thighs (about 3 lb total)
- ½ tsp salt
- ¼ cup water
For serving
- 2 scallions (green tops only), thinly sliced (optional)
- 1 red chili, thinly sliced (optional)
Instructions
- 1
Combine the lemongrass, garlic, ginger, turmeric, black pepper, honey, coconut aminos, fish sauce, and 1 tbsp of the avocado oil in a food processor (or mortar and pestle) and blend into a coarse, fragrant paste.
- 2
Pat the chicken thighs dry and season lightly with salt. Rub the lemongrass paste all over the chicken, getting under the skin where possible. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 8 hours.
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