Get ready to tantalize your taste buds with the most mouthwatering Asian-inspired dish that will transform your dinner routine! This Sticky Lemon Chicken with Ginger and Lemongrass is not just a recipe—it's a flavor explosion that promises to transport you straight to the vibrant street markets of Southeast Asia. With its perfect balance of sweet, tangy, and savory notes, this dish is so irresistible that you'll want to make it again and again. Prepare to impress your family and friends with a restaurant-quality meal that's surprisingly easy to create right in your own kitchen!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 4 chicken thighs, skin-on
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tbsp fresh ginger, grated
- 2 stalks lemongrass, chopped
- Juice of 2 lemons
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Begin by preparing your ingredients. Gather 4 skin-on chicken thighs, 1/4 cup of soy sauce, 1/4 cup of honey, 2 tablespoons of freshly grated ginger, 2 stalks of lemongrass (chopped), the juice of 2 lemons, and salt and pepper to taste. Also, prepare some green onions for garnish.
- In a medium-sized mixing bowl, combine the soy sauce, honey, grated ginger, chopped lemongrass, and lemon juice. Whisk these ingredients together until well blended, creating a flavorful marinade for the chicken.
- Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring that each piece is well coated. Seal the bag or cover the dish, and refrigerate for at least 20 minutes to allow the flavors to infuse. If you have more time, marinating for up to 2 hours is even better.
- Preheat your oven to 400°F (200°C). While the oven is heating, remove the chicken from the marinade, allowing any excess marinade to drip off. Reserve the marinade for later use.
- In a large oven-safe skillet, heat a tablespoon of oil over medium-high heat. Once the oil is hot, add the chicken thighs skin-side down. Sear them for about 5-7 minutes, or until the skin is golden brown and crispy. Flip the chicken thighs over and cook for an additional 3-4 minutes.
- Once the chicken is seared, pour the reserved marinade over the chicken thighs in the skillet. Bring the sauce to a gentle simmer, then transfer the skillet to the preheated oven.
- Bake the chicken in the oven for 20-25 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. The sauce should become sticky and caramelized during this time.
- Once cooked, remove the skillet from the oven and let the chicken rest for about 5 minutes. This allows the juices to redistribute and keeps the chicken moist.
- To serve, plate the sticky lemon chicken and drizzle some of the thickened sauce from the skillet over the top. Garnish with chopped green onions for a fresh finish. Enjoy your delicious Sticky Lemon Chicken with Ginger and Lemongrass!
Tips
- Marination is Key: For maximum flavor, try to marinate the chicken for at least 20 minutes, but if you can plan ahead, 2 hours will intensify the taste even more.
- Skin-Crispy Perfection: When searing the chicken, ensure your skillet is hot enough to create a golden, crispy skin. This adds amazing texture to the final dish.
- Don't Overcrowd the Pan: Cook the chicken in batches if necessary to ensure each piece gets a proper sear and develops a beautiful caramelization.
- Temperature Check: Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- Sauce Consistency: If you want an even thicker, stickier sauce, you can reduce the marinade on the stovetop for a few extra minutes before pouring over the chicken.
- Fresh is Best: Use fresh ginger and lemongrass if possible. The difference in flavor is remarkable compared to dried or powdered alternatives.
- Garnish Generously: The chopped green onions aren't just for looks—they add a fresh, sharp contrast to the rich, sticky chicken.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 32g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 160mg
