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Vietnamese Lemongrass Chicken (Paleo and Gluten Free Options)

Prep Time 2 hours
Cook Time 18 minutes
Servings 4 people

Ingredients

  • ¼ cup minced shallots
  • 6 garlic cloves minced
  • 3 tbsp minced lemongrass
  • ¼ cup fish sauce
  • 2 tbsp dark soy sauce or coconut aminos or tamari sauce
  • 2 tbsp honey or maple syrup
  • 1 tbsp brown sugar or coconut sugar
  • 1 lb boneless skinless chicken thighs

Instructions

  1. Combine minced shallots, minced garlic, mined lemongrass, fish sauce, dark soy sauce, honey, and brown sugar into a large bowl. Mix until well combined,

  2. Add chicken thighs to the marinade, cover, and refrigerate for 2 hours or overnight.

  3. Grill Method: grill chicken over medium-high heat for 7-8 minutes per side or until internal temperature reaches 165F

  4. Air Fryer Method: place chicken thighs into air fryer basket and air fry at 375F for 14-16 minutes or until internal temperature reaches 165F.

  5. Oven Method: preheat oven to 400F, place chicken thighs on parchment lined tray, and roast for 20-22 minutes or until internal temperature reaches 165F.

  6. Pan Fry Method: preheat a skillet over medium heat, add a tablespoon of cooking oil to the skillet, add the chicken thighs, and cook on each side for 7-8 minutes or until internal temperature reaches 165F.