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Vietnamese Lemongrass Chicken

Michelle Tam
  • 120 minutes
  • Serves 4

INGREDIENTS

8

Chicken thighs, bone-in and skin-on (~3 1/2 pounds)

3

Garlic cloves

1/2 tsp

Ginger, ground

1

Lemongrass stalk, trimmed and minced (about 3 tablespoons), large

1

Lime, zest from

1

Lime, wedges

1/4 cup

Shallots

1 tbsp

Fish sauce

1 tsp

Honey

1

Black pepper, Freshly ground

2 tsp

Diamond crystal kosher salt

2 tbsp

Olive oil