{"id":1899,"date":"2021-11-04T12:45:46","date_gmt":"2021-11-04T10:45:46","guid":{"rendered":"https:\/\/organicabynature.com\/?p=1899"},"modified":"2021-11-05T09:35:45","modified_gmt":"2021-11-05T07:35:45","slug":"lemongrass-chicken","status":"publish","type":"post","link":"https:\/\/organicabynature.com\/lemongrass-chicken","title":{"rendered":"lemongrass chicken"},"content":{"rendered":"
\u00bc cup finely chopped lemongrass<\/p>\n
1 tbsp finely chopped peeled ginger<\/p>\n
1 shallot, finely chopped<\/p>\n
1 teaspoon kosher salt<\/p>\n
\u00bd tsp ground turmeric<\/p>\n
\u00bd cup canned unsweetened coconut milk<\/p>\n
5 skinless, boneless chicken thighs<\/p>\n
1 tbsp finely sliced scallion greens (optional)<\/p>\n<\/div>\n
<\/p>\n\n\n\n
Pulse lemongrass, ginger, shallot, salt, and turmeric in a food processer, scraping down the bowl as needed until finely chopped. Add coconut milk and process until smooth, about 1 minute. Toss chicken with marinade, cover, and chill for at least 2 hours and up to 24 hours. Heat oven to 450\u00b0. Shake excess marinade off the chicken and arrange in a single layer on a lightly oiled rimmed baking sheet. Roast chicken for 15 minutes. Heat broiler and continue to cook until chicken is beginning to turn golden brown in spots, about 4 minutes. Reserve 1 chicken thigh for Chicken, Mango, and Black Rice Salad<\/a>.<\/p>\n\n\n\n Serve chicken topped with scallion greens, if using.<\/p>\n\n\n\nStep 2<\/h3>\n\n\n\n