Ingredients
Scale
- 1 1/2 pounds boneless skin-on chicken thighs
- 1 stalk fresh lemongrass, rough chopped
- 1 shallot, rough chopped
- 2 cloves garlic, peeled
- 2 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons olive oil, divided
- 2 cups dry jasmine rice
- 14 ounces full-fat coconut milk
- 1 cup water
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- Fresh mint or cilantro leaves for garnish
- Thinly sliced cucumber for serving
Instructions
- Dry the chicken thighs thoroughly and place them in a large bowl.
- Combine lemongrass, shallot, garlic, lime juice, fish sauce, soy sauce, brown sugar, and one tablespoon of oil in a blender; process until smooth.
- Pour the marinade over the chicken, toss to coat, and refrigerate for at least 30 minutes.
- Rinse the jasmine rice under cool water until the water runs clear.
- In a medium pot, combine rinsed rice, coconut milk, water, sugar, and salt; bring to a boil.
- Reduce heat to low, cover, and simmer for 18-20 minutes, then let rest off heat.
- While rice cooks, heat the remaining tablespoon of oil in a skillet over medium-high heat and sear the chicken until golden brown and cooked through.
- Serve the crispy chicken over the coconut rice with fresh herbs and cucumber slices.
Notes
- Ensure the chicken thighs are patted very dry before marinating to help the skin turn crispy.
- If you prefer, you can sear the chicken in a cast-iron skillet for an even deeper crust.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Skillet Chicken
- Method: Stovetop
- Cuisine: Vietnamese