Keto Thai Lemongrass Chicken

Keto Thai Lemongrass Chicken is probably my favourite way to eat chicken. There’s SO much yumminess going on here (especially if you use dark meat with bones and skin). It’s important to marinate it at least 30 minutes but overnight is better.  You can use any cut of chicken but I prefer the thighs for more nutrition, and flavour. This marinade is also delicious with pork!

Prep ahead tip: As soon as you bring chicken home from the store, take it out of the packaging and put it in a large ziplock bag. Add the marinade and make sure each piece of chicken is covered with it. If you’re going to use it in the next 24 hours, just place it in the fridge. However, if you want it for later, put it in the freezer. Then, simply take it out of the freezer the day before you need it, and thaw it in the fridge. It will thaw faster if you place the bag in a bowl of cold water.

You can find lemongrass in the produce section of your grocery store, and use a food processor to mince it (or you can do it with a knife).  You can also find it in frozen and already minced at Asian grocery stores. If you can’t find it, use a tablespoon more lemon juice and a teaspoon of grated ginger instead.

Don’t be afraid of the fish sauce- some people wrinkle up their noses at the thought of it 🙂 However, it’s delicious (and essential) in the marinade.

Print Recipe

Keto Thai Lemongrass Chicken

I learned this simple recipe from my friend and business partner Jed Lau. It's probably my favourite way to eat chicken. Quick and easy to prepare, but for the best flavour, be sure to marinate at least 30 minutes.

Prep Time10 mins

Cook Time20 mins

Marinating time30 mins

Total Time30 mins

Course: Main Course

Cuisine: Thai

Keyword: keto, low carb

Servings: 4

Calories: 524kcal

Ingredients

• 4 Chicken thighs, with skin
• 1/4 tsp Black pepper to taste
• 1/4 tsp Kosher salt
• 3 tbsp Extra virgin olive oil
• 2 tbsp Lemon grass minced
• 1 tbsp Fish sauce add more if desired
• 2 clove Garlic minced
• 3 tbsp Lemon juice
• 1 tsp Coconut sugar or brown sugar or honey

Instructions

• Place chicken into bowl or large ziplock bag.
• Add marinade ingredients and massage into the chicken.
• Allow to marinate at least 30 minutes or overnight.
• Remove from marinade and set the marinade aside. Sear chicken in hot frying pan or grill until browned.
• Place in oven proof pan, pour reserved marinade on top and bake at 350 for 15-20 until it reaches 165 degrees.
• Serve with cauliflower rice, shirataki rice or mashed cauliflower.
• Also very good on a bed of lettuce.

Notes

I love the flavour of this chicken when it is grilled on a BBQ and then finished in the oven!

Net Carbs per Serving: 3.3 grams

You might also like: Lemongrass Chicken Soup or Baked Chicken Wings