Low-fat alternatives are used to make simple oatmeal cookies.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons canola oil
- 2 tablespoons finely chopped lemongrass
- 1 tablespoon lemon juice
- 2 teaspoons soy sauce
- 2 teaspoons light brown sugar
- 2 teaspoons minced garlic
- 1 teaspoon fish sauce
- 1 ½ pounds chicken thighs, or more to taste, pounded to an even thickness
Instructions
- Mix together canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce in a glass bowl until sugar is dissolved; add chicken and turn to coat in marinade.
- Marinate chicken in the refrigerator for 20 minutes to 1 hour.
- Preheat grill for medium heat and lightly oil the grate.
- Remove chicken thighs from marinade; shake to remove excess. Discard remaining marinade.
- Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 308 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 105 mg |
| Dietary Fiber | 0 g |
| Protein | 29 g |
| Saturated Fat | 4 g |
| Sodium | 339 mg |
| Sugars | 2 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
This was good. I doubled the recipe and then added extra soy sauce and lemon juice and added Oyster Sauce because the marinade seemed bland. One stick of lemon grass wasn’t enough. While cooking on the grill we basted it with the leftover marinade. I cooked it with coconut rice but the family would have preferred that I make even more marinade so we could pour it over white rice after the marinade is cooked so its safe.
It looks amazing and I will definitely have to prepare it for myself as well.
This is so good! We used lemon balm from our garden and it was wonderful.
With all the marinade ingredients, I expected the flavor to hit like fireworks, but alas, the flavor was mediocre. Everyone at our table was adding Ranch dressing, Asian chili sauce, or Dijon mustard after taking some bites. I cooked the thighs on a grill pan on the stovetop instead of the grill and I suppose the grill would have added a better general flavor, but wouldn’t have made it taste more lemony. It made a gorgeous presentation on the platter with diagonally-cut green onion tops, but let us down after that.
My picky kids ate this like candy. It was delicious and very simple to make. I did not have the fish sauce so I subbed a little bit of sesame oil.
good but next time I do it I would be more bold with the ingredients maybe even double or triple what’s recommended… the flavour was there but just not robust enough for my liking. but a great way to ease into this dish for sure.
I REALLY don’t get the whole “Vietnamese” flavor. It was just OK. I’ll try it again, but add additional Lemon grass, FISH Sauce & maybe more Soy Sauce. It’s just missing something. Even my SO remarked “Vietnamese? Really?” It was easy to put together though.
This is regular dish in my home. I do prefer it grilled rather than on the stove because the flavors come out more.
I don’t know why there are so many 5 star reviews. BLAND, everything is very subtle. Expecting a stronger lemongrass flavor!!
OMG delicious!! If you don’t count marinating time, this is a very quick dish. I’m lazy, so I used lemongrass paste, but I don’t think it changed the flavor. My pack of chicken thighs was 2lbs and there was plenty of marinade for all of it. I grilled 4 minutes on the first side, 5 minutes on the second side, and then let the meat rest for a few minutes. Wonderful taste. I served with coconut rice and sautéed onions and shiitake mushrooms. This is going on our regular rotation!
Delish!!! I didn’t have fresh lemongrass, so I made it with 1tbsp lemongrass powder instead. It was very fragrant and flavorful. Definitely making it again.
I doubled the lemongrass- but left the rest of the recipe as is. I added
This was so easy and more flavorful than it looked like it would be! Very fresh and unique taste. I was pleasantly surprised.
I made it with chicken and it was good but was even better with shrimp. I fried the shrimp in all of the marinade, then added to the pan cooked pasta, 2 chopped Roma tomatoes, 1T butter and some white wine.
Subtle but good. The lemongrass gives it a really fresh taste. Will probably make this again.
Very flavorful! I was unable to make the chicken on the same day it was marinated, so it marinated a couple of days, and was terrific.
Not as flavorful as expected, especially given the other rave reviews. Could use some salt.
Great recipe! I didn’t have lemons, so I used limes, fantastic!
Made as is (minus fish sauce -didn’t have any & olive oil). Very yum! Nice variation of flavors
I made it with chicken thighs. It’s simple. Definitely making this again with just a hint of heat.
Not that great: I don’t understand the other reviews. The flavor of the chicken is just OK even with hours of marinading.