Lemongrass Chicken Thighs

1/4 cup lime juice, plus extra lime wedges for serving

3 tablespoons fish sauce

2 tablespoons maple syrup

2 tablespoons avocado oil

1 tablespoon low-sodium tamari

4 garlic cloves

2 stalks lemongrass, tender white parts only, roughly chopped

1 medium shallot, peeled and halved

2 pounds boneless skinless chicken thighs

Combine lime juice, fish sauce, maple syrup, oil, tamari, black pepper, garlic, lemongrass and shallot in a blender or food processor. Puree until smooth. Set aside a few tablespoon of the marinade. Combine the chicken and the majority of marinade in a large bowl. Toss until the chicken is evenly coated. Cover the bowl and marinate for in the fridge for 15 minutes.

Preheat the oven to 425 degrees F. If you have a grill rack, set that over a parchment-lined baking sheet. Place chicken on the rack or baking sheet. Bake for 20 minutes. Brush with marinade you set aside earlier. Return to the oven for 5 minutes. Let the chicken rest for 5-10 before slicing and serving. Sprinkle with cilantro and serve with lime wedges.


Yield: 4 servings