A flavorful and aromatic chicken dish steamed with lemongrass and citrus, perfect for a delightful dinner.
Season the chicken thighs with salt and pepper on both sides.
Let the chicken sit for a few minutes after seasoning to allow the flavors to penetrate.
Heat the vegetable oil in a deep skillet over medium-high heat.
Ensure the oil is hot enough before adding the lemongrass to release its aroma.
Spread the lemongrass sticks evenly in the skillet.
Crush the lemongrass slightly to release more flavor.
Place the chicken thighs, skin side down, over the lemongrass.
Arrange the chicken pieces so they are not overlapping for even cooking.
Cover the skillet and reduce the heat to medium. Cook for 10 minutes.
Check occasionally to ensure the lemongrass isn't burning.
Flip the chicken and baste with soy sauce and honey mixture. Cover and cook for another 10 minutes.
Basting adds a glossy finish and enhances the flavor.
Continue cooking, flipping and basting every 5 minutes, until the chicken is fully cooked, about 10 more minutes.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
Remove the lemongrass and serve the chicken with lime wedges and fresh cilantro.
Garnish with extra lime zest for a vibrant presentation.
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