Charred Lemongrass Chicken with Edamame Rice

Ingredients

• 2 lb skinless boneless chicken thighs
• 6 garlic cloves
• 1 shallot (Roughly chopped)
• 1 lemongrass stalk (Large stalk, roughly chopped; use the tender inner portion)
• 2 lime juice (Juice from 2 limes)
• 0.25 cup brown sugar (For the marinade)
• 0.25 cup fish sauce (For the marinade)
• 2 tbsp dark soy sauce
• 2 tbsp water (Add more as needed to thin the marinade)
• 2 cup basmati rice (Uncooked)
• 3.5 cup chicken broth (Use instead of the water specified on the rice package)
• 12 oz frozen edamame (One 12-ounce bag)
• 1 bunch parsley (Large bunch, minced)
• 1 tbsp Japanese togarashi (Add more to taste)
• salt (To taste)
• 1 oz fresh chiles (Optional finishing sauce; chopped. Quantity estimated because the source gives no measurement)
• 1 tbsp lime juice (Optional finishing sauce)
• 1 tsp fish sauce (Optional finishing sauce; quantity estimated because the source gives no measurement)
• 1 tsp brown sugar (Optional finishing sauce; quantity estimated because the source gives no measurement)

Steps

1. 1

   Place the garlic, roughly chopped shallot, chopped lemongrass, juice of 2 limes, brown sugar, fish sauce, dark soy sauce, and 2 tablespoons water in a blender. Blend until smooth, adding a little more water if needed to create a pourable marinade.

2. 2

   Put the chicken thighs in a nonreactive container or resealable bag. Pour the blended marinade over the chicken and turn the pieces until evenly coated. Cover and refrigerate for at least 30 minutes, or preferably several hours; bring the chicken close to room temperature while the cooking appliance heats.

3. 3

   Cook the basmati rice according to the package instructions, replacing the specified water with 3 1/2 cups chicken broth. Keep the pot covered and cook until the rice is tender and the broth has been absorbed, then let it stand briefly according to the package directions.

4. 4

   While the rice is hot, add the frozen edamame, minced parsley, and 1 tablespoon Japanese togarashi. Fold gently until evenly distributed and the edamame is heated through. Season with salt and additional togarashi to taste.

5. 5

   Preheat an air fryer to approximately 400°F (200°C), or preheat a broiler to high. Remove the chicken from the marinade and let excess marinade drip off; discard the used marinade. Arrange the chicken in a single layer, leaving space between pieces.

6. 6

   Air-fry the chicken until deeply charred in spots and cooked through, turning once, about 18–25 minutes depending on thickness and appliance. Alternatively, broil on high, turning once, until charred and the thickest part reaches 165°F (74°C), about 12–18 minutes.

7. 7

   If desired, make a quick finishing sauce by stirring together chopped fresh chiles, lime juice, fish sauce, and a little brown sugar. Adjust the balance to taste.

8. 8

   Spoon the edamame rice onto serving plates and top with the charred lemongrass chicken. Serve immediately, passing the optional chile-lime sauce at the table.

Notes

The source does not specify an exact marinating time or cooking temperature, so use the times and temperatures above as practical guidance. Always discard marinade that has contacted raw chicken. Chicken is done when the thickest part reaches 165°F (74°C).

Nutrition per serving

• main
• chicken
• rice dish
• air-fried
• broiled
• high-protein
• summer
• dairy-free