Cherry & Dennis Recipes
Thai-style Lemongrass Lime Chicken Thighs
泰式香茅檸檬雞扒
Recipe overview
Boneless skin-on chicken thighs are marinated with lemongrass, garlic, fish sauce, lime and sugar, then pan-fried until golden and fully cooked. This mild version has no chilli.
01
Ingredients
Main Ingredients
- 700 g boneless skin-on chicken thighs
- 2 lemongrass stalks
- 4 garlic cloves
- 2 limes
- 10 g coriander optional
- 1 tbsp oil
Seasoning
- 1 tbsp fish sauce Marinade:
- 1 tbsp soy sauce Marinade:
- 2 tbsp lime juice Marinade:
- 2 tsp sugar Marinade:
- 1/4 tsp white pepper Marinade:
- 1 tbsp oil Marinade:
- 1 tbsp lime juice Finishing seasoning:
- 1/2 tsp sugar Finishing seasoning:
02
Tools
- board
- knife
- meat mallet
- bowls
- measuring spoons
- juicer
- frying pan
- tongs
- paper towels
- paper towels
- thermometer
- food thermometer
03
Steps
Step 1
Step 1
Finely chop tender lemongrass and garlic.
Step 2
Juice 1
Juice 1.5 limes; cut remaining lime into wedges.
Step 3
Step 3
Pat chicken dry and flatten thick parts.
Step 4
Mix marinade
Mix marinade.
Step 5
Step 5
Coat chicken and marinate 20 minutes; refrigerate if hot.
Step 6
Step 6
Scrape off excess lemongrass and garlic.
Step 7
Preheat pan 1 minute and add oil
Preheat pan 1 minute and add oil.
Step 8
Step 8
Fry skin-side down 5–6 minutes until golden.
Step 9
Step 9
Turn and cook medium-low 6–8 minutes; cover thick pieces 3–4 minutes.
Step 10
Step 10
Thickest part must be fully opaque with no pink juices; thermometer must read at least 75°C.
Step 11
Turn off heat
Turn off heat, brush with lime-sugar finish and rest 3 minutes.
Step 12
Step 12
Slice or plate whole with lime wedges and optional coriander.
Common mistakes
- Coarse lemongrass is fibrous.
- Wet marinade prevents browning.
- Excess garlic burns.
- High heat burns skin before centre cooks.
- Do not judge doneness by appearance alone.
Tips
Use only tender lemongrass. Dry chicken and scrape excess bits. Start skin-side down. Cut smaller for children. Check the thickest part is fully cooked.
