Lemongrass Chicken (Paleo, Whole30 + Keto)

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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 446kcal
Author: Justin + Erica Winn
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! 
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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:


  • 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.


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


Calories: 446kcal | Carbohydrates: 13g | Protein: 48g | Fat: 22g | Saturated Fat: 8g | Fiber: 3g | Sugar: 4g