Thai-style Lemongrass Chicken

Ingredients

In this Thai adaptation of Wind Sand Chicken, we replace the traditional Chinese flavors with Thai ingredients and spices. Lemongrass takes center stage, infusing the chicken with its distinct citrusy aroma. Lime juice adds a tangy twist, while Thai spices bring a touch of heat and complexity to the dish. The cooking technique remains similar, either grilling or pan-frying the chicken to achieve a delicious charred exterior. We alse have the original recipe for Wind Sand Chicken, so you can check it out.

• 500g (1.1 lb) boneless chicken thighs 500g (1.1 lb) boneless chicken thighs
• 3 stalks lemongrass, white part only, finely chopped 3 stalks lemongrass, white part only, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon chili flakes (adjust to taste) 1/2 teaspoon chili flakes (adjust to taste)
• 1/4 teaspoon ground white pepper 1/4 teaspoon ground white pepper
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 6g, 4g
• Protein: 29g
• Fiber: 1g
• Salt: 2.5g

Preparation

1. 1.
   In a bowl, combine the lemongrass, garlic, lime juice, fish sauce, soy sauce, honey, ground coriander, ground cumin, chili flakes, and ground white pepper.
2. 2.
   Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill or a pan over medium-high heat.
4. 4.
   Remove the chicken from the marinade, allowing any excess marinade to drip off.
5. 5.
   Grill or pan-fry the chicken for 5-6 minutes per side, or until cooked through and slightly charred.
6. 6.
   Remove the chicken from the heat and let it rest for a few minutes.
7. 7.
   Slice the chicken into thin strips and garnish with fresh cilantro.
8. 8.
   Serve the Thai-style Lemongrass Chicken with lime wedges on the side.

Treat your ingredients with care...

• Lemongrass — To release the maximum flavor, bruise the lemongrass stalks with the back of a knife before finely chopping them.
• Lime juice — Use freshly squeezed lime juice for the best flavor.
• Fish sauce — If you prefer a vegetarian version, you can substitute fish sauce with soy sauce or tamari.

Tips & Tricks

• For an extra burst of flavor, add a tablespoon of coconut milk to the marinade.
• If you don't have access to lemongrass, you can use lemongrass paste or lemongrass powder as a substitute.
• To achieve a smoky flavor, grill the chicken over charcoal or use a stovetop grill pan.
• Adjust the amount of chili flakes according to your spice preference.
• For a complete Thai meal, serve the Lemongrass Chicken with sticky rice and a side of Thai papaya salad.

Serving advice

Thai-style Lemongrass Chicken is best served hot, accompanied by steamed jasmine rice and a side of fresh cucumber salad. Garnish with fresh cilantro and lime wedges for an extra burst of flavor.

Presentation advice

Arrange the sliced Lemongrass Chicken on a platter, garnishing it with a sprinkle of fresh cilantro. Place lime wedges on the side for guests to squeeze over the chicken. Serve with jasmine rice in a separate bowl and a vibrant cucumber salad in a decorative dish for an appealing presentation.