Eosinophilic Esophagitis Friendly Vietnamese Lemongrass Chicken

Total time1 hr 25 min

Prep time20 min

Cook time35 min

Eosinophilic Esophagitis Friendly Vietnamese Lemongrass Chicken

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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
Nature Nate's 100% Pure Raw & Unfiltered Organic Honey – 16 oz Nature Nate's Organic Raw & Unfiltered Honey - 32 oz Aunt Sues Honey - 32 OZ Really Raw Honey, 8 oz (226 g)Golden Blossom Honey - 24 Oz
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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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