Back to 6 servings 0.25 cup minced shallots 1 large lemongrass stalk, trimmed 3 garlic cloves, minced 2 tsp Diamond Crystal kosher salt 0.5 tsp ground ginger, fresh ginger contains an enzyme which can break down the chicken 0.25 tsp freshly ground black pepper zest from 1 lime 2 tbsp olive oil 1 tbsp Red Boat fish sauce 1 tsp honey, or 1 tablespoon of orange juice if you’re doing a Whole30 8 chicken thighs ), bone-in and skin-on (~3½ pounds Lime wedges ), fresh herbs, lettuce, and pickled vegetables (optional 3 tbsp Red Boat fish sauce 3 tbsp maple syrup ), or ¼ cup apple or pineapple juice (for Whole30 2 tbsp freshly squeezed lime juice 0.25 cup water 0.25 tsp crushed red pepper flakes 1 small garlic clove, minced
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1 Step 1: In a large bowl, add the minced shallot.2 Step 2: Trim the fresh lemongrass stalk and grate finely with a microplane rasp grater, or smash the stalk with a meat pounder and cut finely against the grain of the fibers. The finer the dice, the less lemongrass fiber you’ll be picking out of your teeth when you eat the chicken later.3 Step 3: Add 3 tablespoons of the finely minced lemongrass to the bowl, along with the garlic, Diamond Crystal kosher salt, ground ginger, black pepper, lime zest, olive oil, fish sauce, and honey (or 1 tablespoon of orange juice if doing a Whole30). Stir to combine well.4 Step 4: Add the chicken thighs to the bowl and massage the marinade all over the chicken.5 Step 5: Cover the bowl and let it marinate for at least 1 hour and up to 24 hours in the fridge.6 Step 6: When ready to cook, heat the oven to 400°F convection or 425°F non-convection, with the oven rack in the middle.7 Step 7: Place the chicken skin-side down on a stainless steel wire rack placed on top of a foil-lined baking sheet.8 Step 8: Bake for 20 minutes. Flip the chicken skin-side up and rotate the tray 180 degrees. Bake for an additional 20-25 minutes or until the skin is evenly browned and the thickest part of the meat registers 175°F on an instant-read thermometer.9 Step 9: If using an air fryer, air fry the chicken in batches at 400°F for a total of 20 to 25 minutes, starting skin side down and flipping skin side up at the halfway point (around the 10-12 minute mark). The chicken is finished when the thickest part of the thighs reach 175°F on a meat thermometer and the skin is golden brown.10 Step 10: Serve the chicken with lettuce, pickled veggies, fresh herbs, and lime wedges. For a dipping sauce, make the Paleo Nuoc Cham below.11 Step 11: In a small bowl, combine the fish sauce, maple syrup, lime juice, water, red pepper flakes, and garlic. Stir well to combine and adjust seasoning as needed. (If on a Whole30, substitute apple juice or pineapple juice for the maple syrup. Start with ¼ cup and add more to taste.)12 Step 12: The dipping sauce can be stored in a sealed container in the fridge for up to 4 days.getsaucepan.com/r/4d51d5f3-5e37-4086-8787-f08dd16f203e · Original: https://nomnompaleo.com/post/132500915613/vietnamese-lemongrass-chicken
