Vietnamese Lemongrass Chicken

2015-11-09 18.51.50 My favorite kitchen guru, Michelle Tam from Nom Nom Paleo, recently made a trip to Vietnam and came back with a whole host of new ideas for the kitchen. I wasn’t sure about this one so I cut it in half rather than make a whole batch.  All I can say to that is BIG MISTAKE!  Had you told me 2 years ago I’d be making food like this I’d have laughed in your hungry face.  This dish was so delicious I can’t imagine making my chicken any other way now!  We definitely could have gone back for seconds last night, but we kept what was leftover for today’s lunch instead.

2015-11-09 16.23.27
mise en place

As far as prep goes, I definitely recommend getting a microplane to shred the lemongrass if you don’t already have one.  Sort of like ginger, it gets tiny little strings when you grate it and if you use a microplane that won’t be as much of an issue.  Plus the lemongrass smells AMAZING while you are grating it! I also have a tiny little Cuisinart mini-food processor, which I use for a lot of stuff.  I threw all of my ingredients for the marinade in there and blasted them for a few seconds to make a thick liquid.  I poured it right from there on top of the chicken thighs into a bowl, topped it with saran wrap, and let it sit in the fridge until I was ready to stick them in the oven.

You will NOT regret making this!

Get the recipe HERE.


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