Skillet Lemongrass Chicken

500 grams boneless skinless chicken thighs boneless skinless
4 tsp avocado oil

Lemongrass chicken marinade:
Juice of 1 lemon
1 stalk lemongrass white part only
2 tsp garlic minced
1.5 tbsp brown sugar (for less sweet: use 1 tbsp)
1/2 tbsp regular soy sauce not light or dark!
1 tbsp fish sauce

On a chopping board, slice off the hard ends of the lemongrass reserving the white part only. Bruise it with the back of your knife. Then finely chop lemongrass. Set aside.

Next tenderize the chicken thighs on both sides with the back of a knife until it’s about 1/2 inch thick. It’s fine if there are some areas that are thinner.

In a bowl or measuring cup, squeeze lemon juice. To the bowl, add brown sugar, soy sauce, fish sauce, minced garlic, and finely chopped lemongrass. Mix.

Pour the marinade over the chicken thighs and mix until thighs are covered in the marinade. Store covered in the fridge for 30-60 minutes. The longer you marinate the chicken the more flavourful.

Heat a non-skillet or pan set over medium heat. Once hot enough, add avocado oil. Shake the chicken thighs of any remaining lemongrass bits before laying it flat into the pan. Fry on each side for 4 minutes (8 minutes in total) until they’re browned in certain areas and the juices run clear. Enjoy!

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