@mamalindacooks: Vietnamese Lemongrass Chicken • Chicken: 3 lbs boneless, skin-on chicken thighs • Marinade: • 8 garlic cloves, minced • 3 Tbsp lemongrass, minced • 3 Tbsp fish sauce • 3 Tbsp oyster sauce • 2 Tbsp sugar • Juice of 1 lemon 1. Combine chicken and marinade. Refrigerate for 4 hrs, preferably overnight. 2. Pat the skin side of the thighs dry with a paper towel. 3. Place chicken skin-side down in a cold skillet over medium-low heat. Sear undisturbed for 7 mins until golden and crispy. 4. Flip the chicken and cook for 5 to 7 mins until the internal temp reaches 165°F. 5. Optional: Crank the heat to medium-high for the last 1 to 2 mins, pour in extra marinade, and let it bubble rapidly into a sticky glaze to coat the chicken. Enjoy! #vietnamesefood #chickenrecipe #dinnerathome #chickenandrice #homemadefood

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Friday 23 October 2026 21:11:42 GMT