Charred Lemongrass Chicken with Edamame Rice – 45-Minute Recipe
A vibrant summer dish featuring charred lemongrass chicken served over fragrant edamame rice, accented with a spicy Japanese togarashi kick and a zesty lime‑fish sauce glaze. The sweet, salty, and citrus flavors make this dinner both refreshing and satisfying.
Recipe by Mishka Makes Food· Structured by ReelsMeals
From: Facebook(view original)
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Ingredients
- 2 lb chicken thighs
- 2 cup basmati rice
- 3 1/2 cup chicken broth
- 12 oz frozen edamame
- 1 parsley
- 1 tbsp Japanese togarashi
- to taste salt
Marinade
- 6 garlic cloves
- 1 shallot
- 1 lemongrass stalk
- 2 lime juice
- 1/4 cup brown sugar
- 1/4 cup fish sauce
- 2 tbsp dark soy sauce
- 2 tbsp water
Quick Sauce
- to taste fresh chiles
- to taste lime juice
- to taste fish sauce
- a pinch brown sugar
Instructions
- 1Blend the garlic, shallot, lemongrass, lime juice, brown sugar, fish sauce, dark soy sauce, and water in a blender or food processor until smooth, adding extra water if needed to achieve a pourable consistency.
- 2Place the chicken thighs in a shallow dish or zip‑top bag, pour the blended marinade over them, and toss to coat. Marinate at room temperature for at least 15 minutes.
- 3While the chicken marinates, rinse the basmati rice under cold water until the water runs clear.
- 4In a medium saucepan, combine the rinsed rice with chicken broth (use the same volume of broth as water called for in the package directions). Bring to a boil, then reduce heat to low, cover, and simmer for 12‑15 minutes, or until the rice is tender and the liquid is absorbed.
- 5When the rice is done, remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork, then fold in the frozen edamame (no need to thaw), minced parsley, and Japanese togarashi. Season with salt to taste and keep warm.
- 6Preheat a broiler or set an air‑fryer to high heat (about 425°F/428°F). Arrange the marinated chicken thighs on a greased rack or air‑fryer basket, ensuring they are spaced apart.
- 7Broil or air‑fry the chicken for 8‑10 minutes, turning once, until the exterior is nicely charred and the internal temperature reaches 165°F (165°F).
- 8Transfer the charred chicken to a cutting board and let rest for 2 minutes before slicing.
- 9Serve the sliced chicken over the edamame rice.
- 10If desired, prepare a quick sauce by mixing chopped fresh chiles, lime juice, fish sauce, and a pinch of brown sugar in a small bowl; drizzle over the chicken and rice just before serving.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate While Cooking Rice
Marinate the chicken for at least 15 minutes while the rice simmers.
Add Frozen Edamame Directly
Fold the frozen edamame into the hot rice without thawing first.
Preheat Broiler or Air‑Fryer
Preheat the broiler or air‑fryer before arranging the chicken.
Rest Sliced Chicken Briefly
Let the sliced chicken rest for 2 minutes before serving.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Charred Lemongrass Chicken with Edamame Rice?
- About 45 minutes in total: 15 minutes of prep and 30 minutes of cooking.
- How many servings does this Charred Lemongrass Chicken with Edamame Rice recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Charred Lemongrass Chicken with Edamame Rice recipe come from?
- It was shared by Mishka Makes Food on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.