Roasted Lemongrass Chicken Thighs

Name: Roasted Lemongrass Chicken Thighs
Prep time: 1 h 25 min
Cook time: 35 min
Total time: 2 h
Ingredients: 5 tablespoons canola oil or vegetable oil ((divided)); 3 tablespoons fish sauce; 2 tablespoons oyster sauce; 1 teaspoon red pepper flakes; 1 tablespoon sugar; 2 shallots ((peeled)); 3 cloves garlic; 2 stalks fresh lemongrass ((cut into pieces)); 1 lime ((zested)); 8 chicken thighs ((bone-in, skin-on))

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thewoksoflife.com

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Prep Time: 85 minutes

Cook Time: 35 minutes

Total: 120 minutes

Servings: 8

Author : Sarah

lemongrass chicken

Instructions

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Step 1

In the bowl of a food processor, add 3 tablespoons (45ml) oil, the fish sauce, oyster sauce, pepper flakes, sugar, shallots, garlic, lemongrass, and lime zest. Process until smooth. Add to a bowl, along with the chicken, and toss to coat the chicken in the marinade. Cover, transfer to the fridge, and marinate for 1-4 hours.

Step 2

Preheat your oven to 350°F/175°C.

Step 3

Heat the remaining 2 tablespoons (30ml) oil in a 12-inch ovenproof skillet over medium-high heat. Reserving the marinade, add chicken to the skillet skin side down. Cook for 4 minutes. Turn the chicken, add the reserved marinade to the skillet, and transfer to the oven. Roast for 25 to 30 minutes, until the chicken is cooked through.

Step 4

Brush the oil and marinade in the bottom of the pan on top of the chicken. Serve with lime wedges and chopped Thai basil, if desired.

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