Lemongrass Baked Chicken
Make this easy and fuss free one pan meal lemon grass baked chicken. The chicken meat is flavourful, juicy and tender, the skin is crisp on top after baked with some juice oozing out that makes the vegetables delicious too. Marinate this overnight for best flavour. You can also serve with white rice to go along.
Ingredients
2
LargeBone-in, Skin-on Chicken Thighsabout 800 grams
3stalks
Lemongrass, roughly chopped
3
SmallOnions, roughly chopped
3cloves
Garlic, roughly chopped
3
Chili Peppers, deseeded, roughly chopped
3
Kaffir Lime Leaves, shredded
3slices
Fresh Ginger, roughly chopped
1Tbsp
Corn Oil
2tsp
Oyster Sauce
1tsp
Light Soy Sauce
1tsp
Granulated Sugar
1/2tsp
Salt
1/2tsp
Ground Black Pepper
1
Onion
to taste
Broccoli
to taste
French Beans
Nutrition Per Serving
Calories
81
Fat
7.1 g
Protein
0.4 g
Carbs
4.5 g
Cooking Instructions
step 1
Clean Bone-in, Skin-on Chicken Thighs (2) and dry with kitchen towel.
step 2
Place Lemongrass (3 stalks), Onions (3), Garlic (3 cloves), Chili Peppers (3), Kaffir Lime Leaves (3), Fresh Ginger (3 slices), and Corn Oil (1 Tbsp) in a blender and blend for about 30 seconds.