Crispy Lemongrass Chicken Tacos
Ingredients
- 6 Boneless chicken thighs
- 3 garlic cloves finely minced
- 3 tablespoons Soy sauce
- 6 corn tortillas
- 1 tablespoon Balsamic vinegar
- 1-2 stalks Green onion finely chopped
- 1 stalks Lemongrass approx 2.5-3 tablespoons, finely chopped
- Coriander for garnish
Method
Finely chop green onions and set aside for garnishing at the end
Finely chop the garlic and lemongrass (If you are using fresh lemongrass stalks, use the bottom half of the stalk only, which is lighter. Discard the dried tips)
Marinate the chicken with the garlic, soy, lemongrass, balsamic vinegar for 2-3 hours
In a large skillet, add some oil and set the heat to medium heat
Add the chicken to the pan, skin side down first, and sear the chicken for 3-4 minutes a side. To get the brown skin, leave it untouched skin side down for a few minutes. (If you are using boned chicken, you will need to cook the chicken longer)
Chicken Thigh Fillet
Dark meat has a richer flavour and more moisture than white meat, which makes it a perfect choice for recipes like fried chicken and coq au…
Read the guide: Crispy Lemongrass Chicken Tacos
