Thai Lemongrass Chicken and Rice
This chicken is full of bold Thai flavors and is a delicious meal served over rice.
Servings 4 servings
Calories 834kcal
Ingredients
- 2 - 2½ pounds boneless, skinless chicken thighs
Marinade
- 3 tablespoons olive oil, divided
- 3 tablespoons chopped lemongrass see notes
- 3 tablespoons soy sauce or coconut aminos
- 3 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons finely minced shallots
- 2 tablespoons light brown sugar
- 1 tablespoon sweet chili sauce
- 1 tablespoon Thai red curry paste
- 3 garlic cloves, minced
- 2 teaspoons finely minced ginger
- 1 teaspoon dried basil
Rice
- 2 cups jasmine rice
Instructions
- In a large bowl or in a large ziplock bag, whisk together 1 tablespoon of olive oil (reserve the rest for later) and the rest of the marinade ingredients. Save ¼ cup for later Submerge the chicken in the rest of the marinade, refrigerate and marinate for at least 30 minutes up to overnight.
- While the chicken is marinating, rinse and then cook the rice according to package directions.
- After marinating, heat the remaining olive oil on a grill pan or brush a grill with olive oil and heat over medium-high heat (if using a grill, heat to 375-425°F).
- Add the chicken to the hot grill or grill pan and cook 5-7 minutes on each side, brushing with the reserve ¼ cup marinade as needed, until an internal thermometer inserted into the chicken reads 165°F.
Notes
Makes 4-5 servings.
Storage: Allow the meat to cool, then store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
Calories: 834kcal | Carbohydrates: 88g | Protein: 62g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 269mg | Sodium: 1617mg | Potassium: 920mg | Fiber: 2g | Sugar: 9g | Vitamin A: 667IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 4mg