500 gram Chicken thigh-skinless and deboned
2tbs Lemon grass puree
1tbs Coconut oil
2tsp Coconut sugar
1tsp Ground black pepper
1tsp Dark soy sauce
3 clove Garlic-finely chopped
1 Red chilli- thinly sliced
1 Spring onion- sliced
-Put the chicken thighs, lemon grass puree, salt, ground pepper, coconut sugar,dark soy sauce, garlic into the mixing bowl and leave to marinate overnight or at least 2 hours.
-When ready to cook, pre-heat the oven at 200 degree celsius. And prepare the baking tray.
-Put the coconut oil into the non-stick frying pan. Turn the hob to medium heat. Cooked the chicken thighs until it it golden brown on each side. Usually it will take approx 3 minutes on each side.
-Transfer the chicken thighs onto the baking tray.Scatter the red chilli and spring onion sliced onto the chicken. Bake until the chicken thighs are throughly cooked ( approx 15-20 minutes)
-Enjoy Lemongrass chicken with Thai sticky rice.