Lemongrass Chicken

Instructions

1. 1

   Prepare the Lemongrass: peel away the tough outer layers of each stalk until you reach the pale, tender inner core. Trim off the dry top portion and the woody root end, keeping only the bottom 5 inches. Roughly chop and place in a Food Processor.

2. 2

   Add the Garlic, Shallot, Fish Sauce, Honey, Soy Sauce, Neutral Oil, Turmeric, Black Pepper, and Sugar to the Food Processor with the Lemongrass. Blend until a coarse, fragrant paste forms, about 30–45 seconds. Scrape down the sides as needed. The mixture doesn't need to be perfectly smooth — some texture is fine.

3. 3

   Taste the marinade — it should be bold, savory, and fragrant. It will mellow once on the Chicken Thighs, so a slightly intense flavor here is correct.

4. 4

   Place the Chicken Thighs in a large Mixing Bowl or Ziploc Bag. Pour the marinade over the Chicken Thighs and toss thoroughly to coat every piece. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor. Even 30 minutes makes a significant difference.

5. 5

   When ready to cook, remove the Chicken Thighs from the fridge and let it sit at room temperature for 10 minutes. This helps it cook more evenly. Pat off any excess marinade paste with your fingers — leaving a thin coating is ideal; thick clumps can burn.

6. 6

   Heat 1.5 tablespoons of Neutral Oil in a large Skillet over medium-high heat until shimmering. Work in batches if needed — do not crowd the pan, or the Chicken Thighs will steam instead of sear.

7. 7

   Place the Chicken Thighs in the hot Skillet in a single layer. Sear undisturbed for 5–6 minutes until a deep golden-brown crust forms on the bottom. Resist the urge to move them — this is where the caramelization and flavor develop.

8. 8

   Flip the Chicken Thighs and cook for another 5–6 minutes on the second side, until cooked through. The internal temperature should reach 165°F at the thickest part. The exterior should be nicely caramelized and slightly charred at the edges.

9. 9

   Transfer the cooked Chicken Thighs to a Cutting Board and let it rest for 5 minutes before slicing or serving. This allows the juices to redistribute and keeps the Chicken Thighs moist.

10. 10

    Slice the Chicken Thighs or serve whole. Arrange on a plate and top with sliced Green Onions, fresh Cilantro, and Red Chili if using. Serve with Lime wedges on the side for squeezing over. Steamed jasmine rice and a simple cucumber salad or stir-fried greens make ideal accompaniments.

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