LEMONGRASS CHICKEN
Lemongrass Chicken
Serve: 2
Ingredients:
500 gram Chicken thigh – skinless and deboned
2 tbs Lemon grass puree
1 tbs Coconut oil
2 tsp Coconut sugar
1 tsp Salt
1 tsp Ground black pepper
1 tsp Dark soy sauce
3 clove Garlic – finely chopped
1 Red chilli – thinly sliced
1 Spring onion – sliced
Method
-Put the chicken thighs, lemon grass puree, salt, ground pepper, coconut sugar, dark soy sauce and garlic into a mixing bowl and leave to marinate overnight or for at least 2 hours.
-When ready to cook, pre-heat the oven to 200 degree celsius and prepare a baking tray.
-Put the coconut oil into a non-stick frying pan. Turn the hob to a medium heat. Cook the chicken thighs until they are a golden brown on each side. Usually it will take approx 3 minutes on each side.
-Transfer the chicken thighs onto a baking tray. Scatter the red chilli and spring onion slices onto the chicken. Bake until the chicken thighs are throughly cooked (approx 15-20 minutes).
-Enjoy this Lemongrass chicken with Thai sticky rice.
Tip:
-It is highly recommend to serve Lemongrass Chicken with dipping sauce.
-Click here to check my easy Thai sticky rice recipe.
