Eggless Vietnamese Lemongrass Chicken
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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
- 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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