Serves 4

Baked Indian- Style Lemongrass Chicken Recipe

2 hr, 20 Prep Time

40 minCook Time

3 hrTotal Time

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  • 6 to 8 chicken thighs, skinless and boneless
  • 2 bell peppers, sliced
  • 1 cup coconut milk
  • 2 lemongrass stalks, sliced
  • 1 lemongrass stalk, minced 4 shallots, minced
  • 4 garlic cloves, minced
  • 2 small mild red chili peppers (optional)
  • 1 tbsp. fresh ginger, minced
  • 2 green onions, minced
  • 1 tbsp. fresh turmeric, minced
  • Juice from 2 limes
  • 1/4 cup coconut oil, melted
  • 1/4 cup fresh cilantro, to garnish
  • Sea salt and freshly ground black pepper


  1. In a large mortar add the minced lemongrass, shallots, garlic, ginger, onion, turmeric, and chili peppers (if using). Crush everything to a paste using a pestle.
  2. In a bowl, pour in the lime juice, coconut oil and coconut milk.
  3. Mix everything, including the spices, until well combined.
  4. Place the chicken in a marinating container, and pour the coconut-spice mixture over the chicken.
  5. Cover and marinate 2 to 8 hours
  6. Preheat oven to 400 F.
  7. Place the chicken and bell pepper in a baking dish, then top with sliced lemongrass.
  8. Cook in the preheated oven 35 to 40 minutes, or until chicken is cooked through.
  9. Serve topped with fresh cilantro.


gluten free
dairy free
egg free
soy free
wheat free
seafood free
treenut free
sesame free
mustard free



271 cal


26 g


13 g


2 g
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