Batch-Baked Lemongrass Chicken with Coconut Rice

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Tender chicken thighs marinated in lemongrass and garlic, baked alongside fragrant coconut rice infused with ginger and lime. This French recipe, ready in about 95 minutes, pairs bone-in chicken thighs, fresh lemongrass stalks, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces bone-in chicken thighs
• 2 stalks, finely minced fresh lemongrass stalks
• 4 cloves, minced garlic cloves
• 3 tbsp soy sauce
• 1 tbsp fish sauce
• 2 tsp brown sugar
• 1 cup coconut milk
• 1 1/2 cups, rinsed jasmine rice
• 1 inch piece, peeled and grated fresh ginger
• 1 tsp lime zest
• 2 tbsp lime juice
• 1 1/2 cups water
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 2 finely minced lemongrass stalks, 4 minced garlic cloves, 3 tbsp soy sauce, 1 tbsp fish sauce, 2 tsp brown sugar, 2 tbsp vegetable oil, 1 tsp salt, and 1/2 tsp black pepper. Add 6 bone-in chicken thighs and toss to coat evenly. Marinate for at least 30 minutes in the refrigerator.
2. Step 2: Preheat oven to 375°F. In a baking dish, spread 1 1/2 cups rinsed jasmine rice evenly. Pour 1 cup coconut milk and 1 1/2 cups water over the rice. Add 1 inch grated fresh ginger, 1 tsp lime zest, and 2 tbsp lime juice, then gently stir to combine.
3. Step 3: Nestle the marinated chicken thighs skin-side up on top of the rice. Cover the dish tightly with foil and bake for 40 minutes.
4. Step 4: Remove foil and continue baking for an additional 15 minutes until the chicken skin is golden and the rice has absorbed the liquids and is tender.
5. Step 5: Let rest for 5 minutes before serving, spooning the coconut-infused rice alongside the juicy lemongrass chicken.