Batch-Baked Lemongrass Chicken with Coconut Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs marinated in lemongrass and garlic, baked alongside fragrant coconut rice infused with ginger and lime. This vietnamese-inspired french ready in about 95 minutes pairs bone-in chicken thighs, minced garlic cloves, soy sauce 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.

★ 4.3 (15 ratings) Prep: 40 min Cook: 55 min Serves 4 Vietnamese cuisine 520 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Batch-Baked Lemongrass Chicken with Coconut Rice take to make?

Total time is about 95 minutes (40 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Batch-Baked Lemongrass Chicken with Coconut Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Batch-Baked Lemongrass Chicken with Coconut Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Batch-Baked Lemongrass Chicken with Coconut Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Batch-Baked Lemongrass Chicken with Coconut Rice?

Vietnamese french like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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