Lemongrass Chicken (Paleo, Whole30 + Keto)

Chicken is easy, but it can also get boring. We are always looking for easy, but exciting ways to eat chicken, and this lemongrass chicken is exactly that! You’ll have a flavorful and satisfying Paleo, Whole30 + Keto dinner ready to go in about 25 minutes.

Close up image of lemongrass chicken thighs in skillet with chopped cilantro sprinkled on top.

What is lemongrass and where do I find it?

Lemongrass is a grass…it has a long thick stem and a grassy top, although when you find it at the grocery store it will mostly just look like a long stalk. It’s an herb and can be used in various ways. When you use it for cooking, you remove the tough outer shell and just cook with the inner stalk. We either mince it on a microplane or use it in a sauce/marinade made in our food processor like in this lemongrass chicken. We are able to find lemongrass locally at Whole Foods and suspect other health food stores probably carry it as well in the produce section.

Image of holding a bowl with greens, cauliflower rice and lemongrass chicken with chopped cilantro on top.

Making the sauce

We use our food processor to make the sauce for this lemongrass chicken. Given that lemongrass is pretty hearty, you will find that this sauce doesn’t really turn into a completely smooth, runny sauce. It will be a bit more of a chunkier and thicker paste. And when you cook it up, those bits get a little crispy and all kinds of delicious!

Image of lemongrass chicken thighs in a skillet with chopped cilantro sprinkled on top.

Can I use chicken breast instead for this lemongrass chicken?

Someone always asks…and the answer is yes…but why would you want to!?! Haha! Just kidding…kind of. We prefer thighs because they are fattier and therefore have more flavor…but hey if you’re not a fan, then yes go for chicken breasts instead. Just note you will have to cook for longer than recommended in the recipe below until the breasts are fully cooked.

Image of lemongrass chicken in skillet with a bowl of cauliflower rice with a serving spoon and then a bowl with greens, cauliflower rice and chicken.

Some other chicken recipes

Your turn to try our lemongrass chicken

Ready for a quick and easy dinner? This lemongrass chicken is perfect for a weeknight dinner and will have your tastebuds dancing! Leave a comment below, and let us know know how it goes. Also, take a pic to share on Instagram, and tag us @realsimplegood. Make sure to give us a follow if you don’t already. We’d love to stay connected!


Close up image of lemongrass chicken in skillet with text overlay at top for pinterest.

Like this Recipe?

SHARE IT NOW OR PIN IT FOR LATER!


Two images of lemongrass chicken with text overlay in between for pinterest. Top image is close up of chicken thighs in pan with chopped cilantro on top. Bottom image is bowl of greens, cauliflower rice and chicken.

Lemongrass Chicken (Paleo, Whole30 + Keto)

4 from 2 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main Course
Servings: 4
Calories: 446kcal
This lemongrass chicken is bursting with flavor and super satisfying! It’s a Paleo, Whole30 + Keto weeknight dinner ready to go in about just 25 minutes! 
Print Recipe Rate Recipe

Ingredients

For the sauce:

  • 3 lemongrass stalks, tough outer layers removed and roughly chopped
  • 1 shallot, outer layer removed and roughly chopped
  • 3 cloves garlic, peeled
  • 1 tsp fresh ginger, peeled and roughly chopped
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1 tbsp fish sauce
  • 1 tsp ground pepper
  • 1/2 tsp red pepper flakes
  • 1/2 cup full fat coconut milk

For the rest:

  • 2 lbs boneless skinless chicken thighs
  • 2 tbsp avocado oil

For serving:

Instructions 

  • To make the sauce, add all of the sauce ingredients to a food processor (or high-powered blender) and process until mostly smooth. Scrape sides down as needed; it will form a thick paste. 
  • Place the chicken in a shallow dish and cover it with the sauce. Flip the chicken over to get the sauce on both sides.
  • If you have time, cover the dish and place the chicken in the refrigerator to marinate for 1 hour or longer.
  • Heat a large skillet over medium heat and add the avocado oil. Once the skillet is hot and shimmering, add the chicken thighs.
  • Cook without disturbing for 6-7 minutes and then flip and cook for another 6-7 minutes, or until the chicken is fully cooked.
  • Remove and serve with desired side and top with chopped cilantro. If you are serving with cauliflower rice, you can cook the rice in the same pan as the chicken to absorb some of the flavors.

Notes

Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet and do not include serving items for this recipe. See our full nutrition information disclosure here

Nutrition

Calories: 446kcal | Carbohydrates: 13g | Protein: 48g | Fat: 22g | Saturated Fat: 8g | Fiber: 3g | Sugar: 4g
Tried this recipe?Take a picture and tag @realsimplegood so we can see it!

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

1.5K Shares
Pin1.4K
Share4
Yum21
Flip
Email