Low FODMAP 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
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tbsp fresh ginger, peeled and roughly chopped
- 1 tsp ground turmeric
- ½ tsp black pepper
- 1 tsp honey
Ingredient noteA serving of up to about 1/2 teaspoon of honey is low in FODMAPs. This recipe contains only about 1/4 teaspoon per serving, making it likely Low FODMAP. 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)
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 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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