Charred Lemongrass Chicken & Corn
Vietnamese-inspired grilled chicken thighs and corn brushed with a punchy lemongrass-garlic glaze. High-heat sear gives you charred edges and juicy meat in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 4 thighs (about 1.5 lbs) boneless chicken thighs, skin-on
- 2 ears, halved lengthwise corn on the cob
- 2 stalks, minced fresh lemongrass, white and pale green parts
- 3 cloves, minced garlic cloves
- 2 tbsp fish sauce
- 1 tbsp honey
- 1 lime, juiced lime juice
Instructions
- 1
Pat chicken dry and season both sides with salt and pepper.
- 2
In a small bowl, whisk lemongrass, garlic, fish sauce, honey, and lime juice until combined.
- 3
Heat oil in a large skillet over medium-high until shimmering, about 2 minutes.
- 4
Place chicken skin-side down and sear 5 minutes without moving until skin is golden and crisp.
- 5
Flip chicken, brush with half the glaze, and cook 4 more minutes until internal temp hits 165°F.
- 6
Push chicken to the side, add corn cut-side down to the pan, brush with remaining glaze.
- 7
Sear corn 2–3 minutes per side until lightly charred, then serve everything together.
Tools you’ll need
- large cast iron skillet or heavy-bottomed stainless steel skillet (12-inch)
- small bowl
- whisk
- instant-read thermometer
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