Charred Lemongrass Chicken & Corn
Vietnamese-inspired grilled chicken thighs and corn brushed with a punchy lemongrass-garlic glaze. High-heat sear gives you charred edges and juicy meat in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Pat chicken dry and season both sides with salt and pepper.
Step 2
In a small bowl, whisk lemongrass, garlic, fish sauce, honey, and lime juice until combined.
Step 3
Heat oil in a large skillet over medium-high until shimmering, about 2 minutes.
Step 4
Place chicken skin-side down and sear 5 minutes without moving until skin is golden and crisp.
Step 5
Flip chicken, brush with half the glaze, and cook 4 more minutes until internal temp hits 165°F.
Step 6
Push chicken to the side, add corn cut-side down to the pan, brush with remaining glaze.
Step 7
Sear corn 2–3 minutes per side until lightly charred, then serve everything together.
Tools you’ll need
- large cast iron skillet or heavy-bottomed stainless steel skillet (12-inch)
- small bowl
- whisk
- instant-read thermometer
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
