Best 4 Caramelized Lemongrass Chicken Thighs Recipes
**Caramelized Lemongrass Chicken Thighs: A Symphony of Sweet, Savory, and Citrusy Flavors**
Embark on a culinary journey to Southeast Asia with this tantalizing dish that elevates the humble chicken thigh to new heights. Marinated in a vibrant blend of lemongrass, garlic, ginger, and fish sauce, the chicken is imbued with an aromatic complexity that hints at the rich flavors to come. Seared until golden brown and caramelized, each bite reveals a tender and juicy interior, while the caramelized glaze adds a delightful sweetness that balances the savory and citrusy notes. Served over a bed of fluffy jasmine rice, this dish is a harmonious union of textures and flavors that will transport your taste buds to the vibrant streets of Vietnam.
**Inside the Article:**
1. **Caramelized Lemongrass Chicken Thighs with Coconut Rice:** This classic Vietnamese dish features chicken thighs marinated in a flavorful lemongrass paste, then caramelized in a rich coconut milk sauce.
2. **Lemongrass Chicken Skewers with Peanut Sauce:** Succulent chicken thighs are skewered and grilled to perfection, then served with a creamy peanut sauce for a delightful appetizer or main course.
3. **Lemongrass Chicken Stir-Fry:** A quick and easy weeknight meal, this stir-fry combines tender chicken thighs with lemongrass, ginger, and a savory sauce.
4. **Lemongrass Chicken Curry:** This fragrant curry dish showcases tender chicken thighs simmered in a creamy coconut milk sauce infused with lemongrass, curry paste, and aromatic spices.
5. **Lemongrass Chicken Soup:** A restorative and comforting soup, this recipe combines chicken thighs with lemongrass, galangal, and a medley of vegetables in a flavorful broth.
CRISPY CHICKEN THIGHS WITH CARAMELIZED LEMON RINDS
The next time you juice a lemon, don't toss the rinds! Instead, wrap them up and save them in the fridge, then make this easy chicken recipe. It works with zested lemon rinds, too. The rinds get cooked down with the chicken and maple syrup, resulting in sweet and tangy pan drippings designed for drizzling over everything.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F.
- Pat the chicken thighs quite dry with paper towels. Sprinkle them on both sides with 2 teaspoons salt and 1 1/2 teaspoons pepper.
- Heat a large ovenproof skillet (preferably cast iron) over medium-high heat. Add the oil and heat until shimmering. Add the chicken thighs to the skillet skin-side down and nestle the lemon halves around them so the cut sides touch the skillet. Cook until the chicken skin is very golden brown, 12 to 14 minutes. (The lemon halves should char, but if they start completely blackening, lift them up and place them on top of the chicken as it cooks.)
- Lift up each lemon half, brush the cut side with maple syrup and return to the skillet cut-side down. Transfer the skillet to the oven and roast until the chicken is almost cooked through, 5 to 7 minutes. Flip the thighs so they are skin-side up, then continue roasting until no longer pink near the bone, another 5 minutes. Serve the chicken with the saucy pan drippings spooned over.
CARAMELIZED LEMONGRASS CHICKEN
Sweet, savory, and salty chicken. MMM
Provided by barbara lentz
Categories Chicken
Time 4h25m
Number Of Ingredients 7
Steps:
- 1. Mix the lemongrass, fish sauce, brown sugar and garlic together. Add the chicken and mix well and let marinate in fridge for at least 4 hours.
- 2. Add oil to a skillet. Add the chicken and cook 10 minutes turning them once. Add the marinade and bring to a boil
- 3. Reduce the heat to low and cook until chicken is done and the sauce is caramelized. Add the lemon juice and serve
CARAMELIZED LEMON CHICKEN
Making a chicken shine with glaze typically requires combining a form of sugar (like honey or maple syrup) with something to balance that sweetness, like lemon juice. But there is an ingredient in your baking arsenal that does both of those things: lemon curd. The sugars in the curd help the skin caramelize to a deep mahogany, while the curd's fat and moisture keep the meat juicy. Spread it on chicken and each bite gets perfumed with sunny lemon. While you can make this recipe using chicken just as you purchased it, the added step of removing the backbone (also known as spatchcocking or butterflying) ensures all parts get browned.
Provided by Ali Slagle
Categories dinner, poultry, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 400 degrees. Season the lemon curd with 2 teaspoons salt and 1 teaspoon black pepper.
- To butterfly the chicken, place the chicken on a cutting board, breast side down. Using sharp kitchen shears, remove the backbone by cutting on either side of the backbone. (Save the backbone for stock.) Flip the chicken, setting it breast side up, and flatten by pressing firmly in the center; you should hear a crack.
- Pat chicken dry. Season the chicken on both sides with 2 teaspoons salt and a generous grind of black pepper. Use the handle of a fork or spoon to loosen the skin from the chicken breasts and thighs (you'll find openings at their tops).
- Spread about three-quarters of the lemon curd between the skin and meat. Use your fingers to massage the curd around so it spreads out under the skin. Spread the rest of the lemon curd in a thin layer all over the chicken skin. Drizzle with the olive oil.
- Pour 3/4 cup water into a large (at least 12-inch) oven-safe skillet, shallow roasting pan or sheet pan. (The water keeps the pan drippings from burning and keeps the chicken moist.) Add the chicken, skin side up. Tuck the wings under to prevent burning and turn the legs so the thighs face up. Roast until a thermometer registers 165 degrees in the thickest part of the thigh, 45 minutes to 1 hour, starting to check the chicken at 30 minutes. If at any point it starts getting too brown, cover it with foil. Let rest 10 minutes before carving.
BRAISED CHICKEN THIGHS WITH CARAMELIZED FENNEL
To play up the licorice flavor, I add a pinch of fennel seed and a drizzle of Pernod. The vegetables serve as a bed for seared chicken thighs, ideal for absorbing the herbal aromatics.
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Trim fennel bulbs, and set aside fronds. In a blender or food processor, pulse about 1/2 cup fronds, garlic, lemon zest and 1/4 teaspoon salt until finely chopped. Add 1/3 cup oil and purée.
- Halve fennel bulbs lengthwise. Slice thinly with a mandoline or very sharp knife.
- Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown chicken until skin is crisp, about 8 minutes. Transfer chicken to a plate, leaving drippings in pan.
- Stir fennel seeds into skillet and cook for 30 seconds. Add sliced fennel and onion, seasoning with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to medium and cook, tossing occasionally, until vegetables are caramelized, 15 to 20 minutes. Add Pernod and scrape up any browned bits in the bottom of the skillet; cook until liquid has evaporated, about 1 minute.
- Lay chicken on top of the fennel-onion mixture. Pour 3 tablespoons water into the pan. Cover skillet and reduce heat to medium-low. Cook until chicken is just cooked through, 8 to 10 minutes. Uncover and cook off any excess liquid if necessary. Stir in lemon juice.
- Serve chicken and vegetables topped with generous dollops of the fennel frond purée.
Nutrition Facts : @context http, Calories 507, UnsaturatedFat 31 grams, Carbohydrate 15 grams, Fat 42 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 8 grams, Sodium 629 milligrams, Sugar 7 grams, TransFat 0 grams
Tips:
- Choose the right lemongrass: Select fresh lemongrass stalks that are plump and have a vibrant green color. Avoid stalks that are dry or brown.
- Prepare the lemongrass properly: Remove the tough outer leaves of the lemongrass and cut the stalks into 2-3 inch pieces. Use a sharp knife to score the lemongrass stalks lengthwise, which will help release their flavor.
- Marinate the chicken: Marinating the chicken in a mixture of lemongrass, garlic, ginger, and soy sauce will help infuse it with flavor. Be sure to marinate the chicken for at least 30 minutes, or up to overnight.
- Cook the chicken over medium heat: Cooking the chicken over medium heat will help prevent it from burning and ensure that it cooks evenly throughout.
- Use a non-stick skillet: Using a non-stick skillet will help prevent the chicken from sticking and make cleanup easier.
- Serve the chicken with your favorite sides: Caramelized lemongrass chicken thighs can be served with a variety of sides, such as rice, noodles, or vegetables.
Conclusion:
Caramelized lemongrass chicken thighs are a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is marinated in a flavorful mixture of lemongrass, garlic, ginger, and soy sauce, then cooked until caramelized. The result is a tender and juicy chicken dish with a slightly sweet and tangy flavor. Serve the chicken with your favorite sides for a complete meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #poultry #asian #thai #dinner-party #chicken #stove-top #dietary #comfort-food #meat #taste-mood #equipment
You'll also love
