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.
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.