|10 min||45 min||4|
|1/8 tsp||Black pepper (to taste)|
|4 thigh(s)||Chicken thighs, with skin|
|2 tbsp||Extra virgin olive oil|
|1 tbsp||Fish sauce|
|3 clove(s)||Garlic (minced)|
|1 tbsp minced||Ginger root|
|4 cup||Gourmet lettuce mix (choice of lettuce mix)|
|2 tsp||Kosher salt|
|1 stalk(s) (2oz)||Lemon grass (trimmed, minced)|
|1 whole lime(s)||Lime peel (zest)|
|1/4 cup chopped||Shallots (finely chopped)|
Begin with marinade. Mince the shallots and and toss them in a large bowl. Trim the fresh lemongrass stalk and grate finely or smash the stalk with a meat pounder and cut finely against the grain of the fibers. Add the minced lemongrass to the bowl.
Toss in the minced garlic and ginger using a garlic press. Crack some black pepper into the bowl, and then grab a lime and zest off just the outermost green layer of the fruit. Lastly, add the salt, olive oil, fish sauce, and honey. Stir the marinade to combine all the ingredients. Cover the bowl and let it marinate for at least one hour and up to 24 hours in the fridge.
When ready to cook the chicken thighs, preheat the oven to 400°F. Place the chicken skin-side down on a wire rack placed on top of a foil lined baking sheet.
Pop the chicken in the oven and bake for 20 minutes. Flip the chicken skin-side up and rotate the tray 180 degrees. Bake for an additional 20-25 minutes or until the skin is evenly browned and the thickest part of the meat registers 165°F on an instant-read thermometer.
Serve the chicken with lettuce salad, fresh herbs, and lime wedges. Your family will love it!
To make AIP friendly omit: Black Pepper