Introduction
This delicious lemongrass chicken dish combines the juicy, savory flavors of chicken thighs with a creamy, fragrant lemongrass sauce. Served with roasted zucchini and fluffy white rice, this meal is perfect for a comforting dinner or an impressive gathering. The unique flavor profile, with the added zing of lime and a hint of spice from jalapeño, will delight your taste buds and impress your family and friends.
Detailed Ingredients with measures
For the Chicken:
– 1½ pounds boneless skinless chicken thighs
– 1 teaspoon paprika
– Garlic powder, onion powder, salt, and pepper to taste
– Olive oil
For the Lemongrass Sauce:
– 3 cloves garlic, minced
– 1 jalapeño, ribs and seeds removed (optional), minced
– 1-inch piece of fresh ginger, grated or minced
– 2 tablespoons lemongrass or lemongrass paste
– 1 tablespoon brown sugar
– 1 (14-ounce) can unsweetened coconut cream
– Zest and juice of 1 lime
– Salt to taste
To Serve:
– Cooked white rice
– 2 zucchinis, sliced into rounds or half moons
– Fresh cilantro and/or basil, chopped
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Yield
4 servings
Instructions
1. Cook the Chicken:
– Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper.
– Season the chicken thighs with paprika, garlic powder, onion powder, salt, and pepper.
– Place the seasoned chicken on the prepared baking sheet.
– Bake for 10 minutes, flip the chicken, and continue baking for another 5-10 minutes until cooked through.
– Remove from the oven and set aside.
2. Prepare the Zucchini:
– On another baking sheet (or the same sheet with new parchment paper), toss the zucchini slices with olive oil, salt, and pepper.
– Bake for 10-15 minutes until tender and lightly browned.
3. Make the Lemongrass Sauce:
– In a skillet over medium heat, add a bit of olive oil.
– Sauté the minced garlic, jalapeño, and ginger until fragrant.
– Add the lemongrass and brown sugar; stir to combine.
– Pour in the coconut cream and bring to a gentle simmer.
– Add the lime zest, lime juice, and salt to taste.
4. Combine and Serve:
– Return the cooked chicken to the skillet, stirring to coat it in the lemongrass sauce.
– Stir in fresh cilantro or basil just before serving.
– Serve the lemongrass chicken over cooked white rice, accompanied by the roasted zucchini.
– Garnish with additional fresh herbs if desired.
Detailed Directions and Instructions
Cook the Chicken:
Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper. Season the chicken thighs with paprika, garlic powder, onion powder, salt, and pepper. Place the seasoned chicken on the prepared baking sheet. Bake for 10 minutes, flip the chicken, and continue baking for another 5-10 minutes until cooked through. Remove from the oven and set aside.
Prepare the Zucchini:
On another baking sheet (or the same sheet with new parchment paper), toss the zucchini slices with olive oil, salt, and pepper. Bake for 10-15 minutes until tender and lightly browned.
Make the Lemongrass Sauce:
In a skillet over medium heat, add a bit of olive oil. Sauté the minced garlic, jalapeño, and ginger until fragrant. Add the lemongrass and brown sugar; stir to combine. Pour in the coconut cream and bring to a gentle simmer. Add the lime zest, lime juice, and salt to taste.
Combine and Serve:
Return the cooked chicken to the skillet, stirring to coat it in the lemongrass sauce. Stir in fresh cilantro or basil just before serving. Serve the lemongrass chicken over cooked white rice, accompanied by the roasted zucchini. Garnish with additional fresh herbs if desired.
Notes
Ensure to adjust the spice level by omitting the jalapeño if you prefer a milder sauce. Make sure the chicken is cooked to an internal temperature of 165°F (74°C) for safe consumption. Fresh herbs can elevate the flavors, so feel free to add more as per preference. For a richer flavor, allow the lemongrass sauce to simmer a bit longer.
Cook Techniques
Seasoning the Chicken
To enhance the flavor of the chicken, season it generously with spices such as paprika, garlic powder, onion powder, salt, and pepper before cooking. This step helps to create a flavorful crust when baked.
Baking Chicken
Baking chicken thighs at a high temperature (450°F) allows for a crispy exterior while keeping the meat juicy. Flipping the chicken halfway through ensures even cooking.
Roasting Zucchini
Tossing zucchini slices in olive oil, salt, and pepper before roasting helps to caramelize the edges, giving them a tender yet flavorful profile. Bake until lightly browned.
Sautéing Aromatics
Sautéing minced garlic, jalapeño, and ginger in olive oil releases their essential flavors and creates a fragrant base for the sauce. This step also adds depth to the lemongrass sauce.
Creating Lemongrass Sauce
Combining lemongrass, brown sugar, and coconut cream in a skillet and allowing it to gently simmer ensures the flavors meld beautifully. Adjusting seasoning with lime juice and zest elevates the freshness of the sauce.
Serving the Dish
Combine the cooked chicken with the lemongrass sauce for uniform flavor distribution. Serve the dish over white rice and top with roasted zucchini and fresh herbs for a complete meal.
FAQ
Can I use chicken breasts instead of thighs for this recipe?
Yes, you can substitute chicken breasts, but keep in mind they may dry out more easily. Adjust baking time accordingly.
What if I can’t find fresh lemongrass?
Lemongrass paste is a good substitute if fresh lemongrass is unavailable. Adjust the quantity to taste, as paste can vary in strength.
Can I make the lemongrass sauce ahead of time?
Yes, the lemongrass sauce can be prepared in advance and stored in the refrigerator. Reheat it gently before adding the chicken.
What other vegetables can I use instead of zucchini?
You can replace zucchini with vegetables like bell peppers, asparagus, or snap peas, depending on your preference.
How can I make this dish spicy?
To increase the heat, keep some of the jalapeño seeds in the sauce or add a pinch of red pepper flakes to the lemongrass sauce while cooking.
Conclusion
This lemongrass chicken thighs recipe paired with coconut cream sauce and roasted zucchini offers a delightful combination of flavors that are sure to please your palate. The simplicity of the ingredients allows the bright notes of lemongrass and lime to shine through, making this dish both satisfying and refreshing.
More recipes suggestions and combination
Lemongrass Shrimp Stir-Fry
Swap chicken for shrimp and add bell peppers and snap peas for a colorful, quick meal.
Coconut Curry Vegetables
Use the lemongrass sauce as a base for a variety of vegetables like bell peppers, carrots, and eggplant to create a hearty vegetarian dish.
Grilled Lemongrass Chicken Skewers
Marinate chicken pieces in the lemongrass sauce and place them on skewers for grilling, perfect for a summer barbecue.
Coconut Cream Soup
Use coconut cream, lemongrass, and your favorite vegetables to create a comforting soup, topped with cilantro.
Lemongrass Rice Pilaf
Cook rice in vegetable or chicken broth with lemongrass and lime zest for an aromatic side dish to complement any meal.
Spicy Lemongrass Tofu
Substitute chicken with tofu, add some extra spice, and serve with rice and vegetables for a plant-based alternative.
