Roasted Lemongrass Chicken Thighs Provided By The Scholarly Owl
Warm Welcome Everyone.
How to make Roasted Lemongrass Chicken Thighs.
This recipe can serve 6, and is ready in 120 minutes.
| Ingredients | What They Look Like |
|---|---|
| 5.00 tablespoons vegetable oil |  |
| 3.00 tablespoons fish sauce |  |
| 2.00 tablespoons oyster sauce |  |
| 1.00 teaspoons red pepper flakes |  |
| 1.00 tablespoons sugar |  |
| 2.00 shallots |  |
| 3.00 garlic cloves |  |
| 2.00 lemongrass |  |
| 1.00 lime zest |  |
| 8.00 bone-in skin-on chicken thighs |  |
Cooking Instructions
Step 1
Preheat your oven to 350F.In the bowl of a food processor, add 3 tablespoons oil, the fish sauce, oyster sauce, pepper flakes, sugar, shallots, garlic, lemongrass, and lime zest. Process until smooth.
Step 2
Add to a bowl, along with the chicken, and toss to coat the chicken in the marinade. Cover, transfer to the fridge, and marinate for 1-4 hours.
Step 3
Heat the remaining 2 tablespoons oil in a 12-inch ovenproof skillet over medium-high heat. Reserving the marinade, add chicken to the skillet skin side down. Cook for 4 minutes. Turn the chicken, add the reserved marinade to the skillet, and transfer to the oven. Roast for 25 to 30 minutes, until the chicken is cooked through.
Step 4
Brush the oil and marinade in the bottom of the pan on top of the chicken.
Step 5
Serve with lime wedges and chopped Thai basil, if desired.
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