Lemongrass Chicken Thighs
š¾Lemongrass Chicken Thighs š¾super flavorful Asian-ish marinade that is super simple to make! Great for grain bowls, sandwiches or salads. Perfect for meal prep and can work with any cut of š ! Recipe calls for a blender but if you donāt have one you can easily mince all the ingredients instead. Step by step saved in my highlights āš½ And sorry for the mediocre food photography - Iām not out here creating content for the gram- Iām cooking my dinner and sharing what I actually eat and make on the regular. Thus I canāt be bothered to make dinner at 3pm so I can get a photo in the daylight! Anway! Hereās what you need:
INGREDIENTS
1-2 Tbs fish sauce
2 Tbs avocado oil
1/4 cup coconut aminos
2 inch ginger, roughly chopped
4 garlic cloves, peeled and smash
3 stalks lemongrass (watch stories to see how to peel them)
1 Tsp Honey
Tsp salt
1 1/2-2lbs boneless skinless chicken thighs
INSTRUCTIONS:
1. Add all ingredients to blender except chicken, starting with liquid ingredient first. Blend until completely purƩed.
2. Add chicken to a ziplock back or bowls, cover with marinade and let marinate for at least 30 minutes, though as always the longer the better.
3. Heat cast iron or stainless steel pan and add a glug or two of avocado oil. Once shimmering oil is hot and youāre ready to add your chicken - you want to make sure your pan and oil are hot or else chicken will stick to the pan. Add the chicken smooth side down and cook until well browned and slightly crispy, about 8 minutes. Flip and continue cooking other side until cooked through, about 7 more minutes. Meat thermometer should head 165 F. Remove from heat and let rest a couple minutes before serving and enjoy!