Charred Lemongrass Chicken with Edamame Rice
35 MINUTES
American
This Charred Lemongrass Chicken with Edamame Rice is a vibrant summer dish featuring juicy chicken thighs marinated in a bold blend of lemongrass, garlic, lime, fish sauce, and brown sugar, then charred to perfection. Served over fragrant Royal Basmati Rice tossed with edamame, fresh parsley, and togarashi, it’s a flavorful weeknight recipe with the perfect balance of savory, citrusy, and spicy notes.
Ingredients
For the Chicken:
- 2 lbs skinless boneless chicken thighs
- 6 garlic cloves
- 1 shallot, roughly chopped
- 1 large stalk lemongrass, roughly chopped
- Juice from 2 limes
- 1/4 cup brown sugar
- 1/4 cup fish sauce
- 2 tbsp dark soy sauce
- 2 tbsp Water, plus additional as needed to thin
For the Rice:
- 2 cups Authentic Royal Basmati Rice
- 3 1/2 cups chicken broth
- 1 (12 oz) bag frozen edamame
- 1 large bunch parsley, minced
- 1 tbsp Japanese togarashi, plus more to taste
- Salt, to taste
Preparation
- Blend the garlic, shallot, lemongrass, lime juice, brown sugar, fish sauce, soy sauce and water until smooth. Pour over the chicken and marinate.
- Cook the rice according to package instructions using chicken broth instead of water. Fold in the edamame, parsley, and togarashi, then season to taste.
- Air fry or broil the chicken on high until charred and cooked through.
- Serve over the rice, and if you’d like, finish everything with a quick sauce made by stirring together chopped fresh chiles, lime juice, fish sauce, and a little brown sugar.
