Lemongrass & Ginger Baked Chicken Rice Recipe

BySophie Carsel
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Introduction

This Lemongrass & Ginger Baked Chicken Rice is a flavorful one-pan meal that combines tender chicken thighs with fragrant basmati rice. With vibrant herbs and a spicy kick, it’s an easy, delicious dish perfect for weeknight dinners.

A rectangular yellow-handled roasting pan holds a rice dish with five golden-brown cooked chicken thighs on top, garnished with chopped green herbs, sliced green onions, and small red chili pieces; three lime wedges are placed among the chicken. The rice underneath is light yellow with visible grains, mixed with herbs and vegetables. To the left, a small white bowl with a blue rim contains a red sauce with a silver spoon inside. Below this bowl, a white bowl holds thin orange carrot sticks. At the bottom right, a white plate with a green rim has a serving of the rice topped with one chicken thigh, a lime wedge, and a pile of carrot sticks on the side. All dishes are on a blue and white gingham cloth, on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 tsp lemongrass purée
  • 2 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tbsp fish sauce
  • 1 tbsp honey
  • 3 tbsp dark soy sauce
  • 1 lime, juiced
  • 8 skinless, boneless chicken thighs
  • 1 chicken stock cube
  • 220g basmati rice
  • 6 spring onions, finely sliced
  • 1 red chilli, finely chopped
  • Shredded carrot, finely chopped coriander, lime wedges & chilli oil (for serving)

Instructions

  1. Step 1: In a bowl, mix lemongrass purée, ginger paste, garlic paste, fish sauce, honey, dark soy sauce, and lime juice. Add the chicken thighs and coat them well. Marinate for 10 minutes. For storing, place the marinated chicken in a freezer bag and the rice, spring onions, and chilli in a separate bag. Defrost overnight in the fridge when ready to cook.
  2. Step 2: Preheat the oven to 200°C (180°C fan/gas mark 6). Dissolve the chicken stock cube in 100ml boiling water, then add 400ml cold water to make the stock liquid.
  3. Step 3: In a 20 x 30cm baking tray, combine the basmati rice, sliced spring onions, and chopped red chilli. Spread evenly.
  4. Step 4: Arrange the marinated chicken thighs on top of the rice mixture, then pour the prepared stock over everything.
  5. Step 5: Cover the tray tightly with foil and bake in the oven for 30 minutes. Remove the foil and bake for an additional 10 minutes to brown the chicken.
  6. Step 6: Serve hot with shredded carrot, chopped coriander, lime wedges, and a drizzle of chilli oil for an extra burst of flavor.

Tips & Variations

  • For extra zing, add a splash of fresh lime juice just before serving.
  • You can substitute chicken thighs with chicken breasts, but thighs stay juicier in baking.
  • If you prefer less heat, reduce or omit the red chilli and chilli oil.
  • Use jasmine rice instead of basmati for a different aroma and texture.

Storage

Store leftover chicken and rice in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until steaming hot. This dish is best enjoyed fresh but can be frozen before baking if prepared ahead.

How to Serve

A rectangular yellow-handled white baking dish filled with a base layer of cooked rice mixed with finely chopped green onions and small pieces of red chili, topped with five browned chicken thighs arranged in a circular pattern, each piece garnished with chopped green herbs, and lime wedges placed among the chicken. To the lower right, a white plate with a green rim holds a serving of the same rice with one chicken thigh, a lime wedge, and a neat pile of thinly sliced orange carrot sticks on the side. To the left, a white bowl contains a larger pile of the same carrot sticks, and above it, a small white bowl with a blue rim holds a reddish-brown sauce with a spoon resting inside. The entire setting is on a white marbled surface with a checkered cloth beneath the dishes photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the marinade and rice in advance?

Yes, you can marinate the chicken and prepare the rice mixture ahead of time. Keep them in separate freezer bags and defrost overnight in the fridge before cooking.

What can I use if I don’t have lemongrass purée?

If lemongrass purée isn’t available, finely chop fresh lemongrass stalks or substitute with a small amount of lemon zest combined with ginger for a similar bright flavor.

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Lemongrass & Ginger Baked Chicken Rice Recipe

★★★★★

4.5 from 92 reviews
  • Author: Sophie
  • Total Time: 55 minutes
  • Yield: Serves 4
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Description

A flavorful and aromatic baked chicken and rice dish infused with lemongrass, ginger, and a tangy soy-honey marinade. This one-pan recipe combines succulent marinated chicken thighs with fragrant basmati rice cooked in a savory chicken stock, garnished with fresh spring onions, chili, coriander, and lime for a deliciously balanced meal.

Ingredients

Scale

Marinade and Chicken

  • 2 tsp lemongrass purée
  • 2 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tbsp fish sauce
  • 1 tbsp honey
  • 3 tbsp dark soy sauce
  • 1 lime, juiced
  • 8 skinless, boneless chicken thighs

Rice and Stock

  • 1 chicken stock cube
  • 220g basmati rice
  • 6 spring onions, finely sliced
  • 1 red chilli, finely chopped

Garnish

  • Shredded carrot
  • Finely chopped coriander
  • Lime wedges
  • Chilli oil

Instructions

  1. Prepare the Marinade: In a bowl, mix together the lemongrass purée, ginger paste, garlic paste, fish sauce, honey, dark soy sauce, and lime juice until well combined to create a flavorful marinade.
  2. Marinate the Chicken: Add the skinless, boneless chicken thighs to the marinade, coating them thoroughly. Leave to marinate for 10 minutes. For make-ahead, place the marinated chicken in a freezer bag and refrigerate or freeze along with the rice, spring onions, and chilli in a separate bag; defrost overnight in the fridge before cooking.
  3. Preheat the Oven: Set your oven to 200°C (180°C fan)/gas mark 6 to ensure it reaches the optimal baking temperature.
  4. Prepare the Stock: Dissolve the chicken stock cube in 100ml of boiling water, then add 400ml of cold water to make the cooking stock for the rice and chicken.
  5. Assemble in Baking Tray: In a 20 x 30 cm baking dish, combine the basmati rice, finely sliced spring onions, and chopped red chilli. Mix the ingredients evenly to distribute flavors.
  6. Arrange Chicken and Add Stock: Place the marinated chicken thighs evenly on top of the rice mixture. Then pour the prepared chicken stock carefully over the chicken and rice to ensure proper cooking and flavor infusion.
  7. Cover and Bake: Cover the baking tray tightly with tin foil to trap steam. Bake in the preheated oven for 30 minutes, allowing the rice to absorb the stock and the chicken to cook through gently.
  8. Final Bake: Remove the tin foil and continue baking for an additional 10 minutes to brown the chicken slightly and evaporate any excess liquid.
  9. Serve: Dish up the baked chicken and rice, garnishing with shredded carrot, finely chopped coriander, lime wedges, and a drizzle of chili oil to add fresh brightness and a spicy kick to the meal.

Notes

  • Marinating the chicken for longer than 10 minutes or overnight intensifies the flavors.
  • You can prepare the marinade and assemble the ingredients ahead of time for convenience.
  • Adjust the amount of chilli and chilli oil according to your spice preference.
  • If you don’t have lemongrass purée, finely chopped fresh lemongrass can be substituted.
  • Covering the dish tightly during baking ensures the rice cooks evenly and remains moist.
  • Use skinless chicken thighs for tenderness; bone-in can extend cooking time.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Asian

Keywords: lemongrass chicken, baked chicken rice, ginger chicken, one-pot meal, Asian baked rice, comforting dinner, easy chicken recipe

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