Nightshade Free Vietnamese Lemongrass Chicken
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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)
Can be omittedred chili
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!