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Homemade Lemongrass Chicken photo

Lemongrass Chicken

Pan-fried chicken thighs marinated with fresh lemongrass and honey for a quick, fragrant weeknight meal.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 3 servings

Equipment

  • Skillet
  • microplane or sharp knife
  • Mixing Bowl
  • Tongs
  • oven broiler or broiler-safe pan

Ingredients
  

  • 1 lemongrass (white part only) grated or finely chopped
  • 12 oz skin-on chicken thighs bones removed
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 3 dashes ground black pepper
  • 1/8 teaspoon cayenne pepper optional
  • oil for pan-frying

Instructions
 

  • Grate the white part of the lemongrass with a microplane or finely chop it with a sharp knife.
  • In a mixing bowl, combine the grated lemongrass, honey, salt, ground black pepper, and cayenne pepper if using.
  • Add the boneless skin-on chicken thighs to the bowl and toss to coat evenly with the marinade; let sit for 10–15 minutes.
  • Heat a little oil in a skillet over medium heat until shimmering.
  • Place the chicken in the skillet skin-side down and pan-fry until the skin is nicely browned and crispy, about 4–6 minutes.
  • Flip the chicken and continue to pan-fry until the meat is cooked through and browned, about 3–5 more minutes; ensure no pink remains.
  • If desired, finish under the oven broiler for about 1 minute to char the surface; watch carefully to avoid burning.
  • Remove from heat and serve immediately with steamed rice or preferred sides.

Notes

  • Debone the chicken thighs before cooking using your preferred technique.
  • Grating lemongrass on a microplane releases more aroma, but finely chopping works too.
  • Marinate at least 10–15 minutes; up to 1 hour for more flavor.
  • Start cooking skin-side down to get crisp, golden skin.
  • Cook to an internal temperature of 165°F (74°C) or until juices run clear.