Lemongrass Chicken with pickled shallot and herb salad
May 10, 2023, Updated Mar 04, 2025
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Lemongrass grilled chicken with a pickled shallot and herb salad on top. This is such an easy yet delicious recipe, it can be dressed up to serve a crowd, or serve with rice for an easy gourmet dinner.
Check out my other Easy Lemongrass Thai Chicken and Blistered Cabbage recipe for an easy weeknight dinner.
Lemongrass Chicken with pickled shallot and herb salad
- Total Time: 45 minutes
- Yield: Serves 6
Description
This lemongrass chicken recipe utilizes the delicious aromatics found in Southeast Asia – lemongrass, shallots, ginger, and garlic. Topped with a pickled onion and herb salad, this dish is elegant and perfect for easy entertaining.
Ingredients
For the chicken
- 2 lbs (pounds) chicken thighs – boneless skinless
- 2 cloves garlic
- 1 stalk lemongrass bottom 1/3, inner yellow center
- 2 tablespoon brown sugar
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 teaspoon kosher salt
- 1″ knob of ginger
- 1 tablespoon rice vinegar
- 1 tablespoon neutral oil
For the pickled shallot and herb salad
- 2 shallots sliced thinly
- .5 cup picked fresh mint leaves leaves picked
- .5 bunch picked fresh cilantro leaves
- 1/4 cup white wine vinegar
- 1/4 cup water
- 1 tablespoon sugar
- 1 tablespoon kosher salt
Instructions
- To make the chicken marinade, combine the garlic, lemongrass, brown sugar, soy sauce, sesame oil, salt, ginger, rice vinegar, and neutral oil in a food processor. Pulse until smooth and there are no large chunks left. Mix this marinade with the chicken thighs and let sit for at least 10 minutes.
- In a small pot, combine the vinegar, water, salt, and sugar. Bring up to a simmer then remove from heat. Pour this pickling liquid over the thinly sliced shallots and let sit at room temperature.
- When ready to cook the chicken, preheat the oven to 425 F.
- In an oven safe skillet or cast iron, heat to medium high. Add an additional tablespoon of neutral oil to the pan, then add the chicken to the pan. Sear for 3-4 minutes, or until nice and brown. Flip, then sear for another 3-4 minutes. Transfer chicken to the oven and bake for another 10 minutes.
- To finish the dish, cut the chicken thighs in half and add to the serving plate. Combine the fresh herbs with the pickled shallot (remove from the liquid), and top on the chicken. Serve and enjoy!
Notes
For vegetarians, this would be a great marinade for either tofu or portobello mushrooms.
For gluten free, you can substitute the soy sauce for tamari.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Entertaining
- Method: Medium Difficulty
- Cuisine: Asian
