---
title: Lemongrass Chicken Legs
source: {name: HelloFresh, url: https://www.hellofresh.com/recipes/lemongrass-chicken-legs-59ea109bd56afa531e7ece42}
servings: 2
prep time: 10 minutes
cook time: 30 minutes
time required: 40 minutes
difficulty: Easy
allergens: [Soy, Wheat, Fish]
tags: [Gluten Free]
rating: 4.0
rating_count: 1100
source_chef: Recipe Development Team
review_highlights: []
image: "https://images.recipes.furrysalamander.com/lemongrass-chicken-legs.avif"
---
Wash and dry all produce. Adjust rack to middle position and preheat oven to 450°F. Bring @water{1¼%cups} and a big pinch of @salt{1%tsp} to a boil in a #small pot{}. Mince @garlic{2%cloves}. Remove outer layers from @lemongrass{2%stalks} until you get to the tender core. Finely mince core. Halve @lime{3%limes}. Trim bottom root ends from @baby bok choy{2%hearts}; cut stalks and leaves into 1-inch pieces.

Heat a drizzle of @vegetable oil{2%tbsp} in a #large pan{} over medium-high heat. Add @chicken legs{4%pieces} to pan skin-side down. Cook until skin is browned and crisp ~{4%minutes}. Flip and cook on other side until browned ~{3%minutes}. Transfer to a #baking sheet{} lined with #aluminum foil{}. Roast in oven until no longer pink in center ~{15%minutes}.

Once water is boiling, add @jasmine rice{1%cup} to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender ~{15%minutes}. Remove from heat and let stand, covered, until rest of meal is ready.

Carefully pour out all but 1 TBSP grease from pan used for chicken. Reduce heat under pan to low and add garlic and lemongrass. Cook until fragrant ~{30%seconds}. Stir in @soy sauce{2%tbsp}, @honey{1%tbsp}, @fish sauce{1%tsp}, @sugar{1%tbsp}, juice from two lime halves, and @sriracha{1%tsp} (to taste). Let simmer until thick and syrupy ~{2%minutes}. Transfer mixture to a #small bowl{} and wash out pan.

Heat a drizzle of oil in same pan over medium-high heat. Add bok choy and cook, tossing occasionally, until tender ~{3%minutes}. Season with salt, pepper, and a squeeze of lime. Once chicken is cooked through, remove from oven and brush with half the glaze. Return to oven and continue roasting until glaze is tacky and has lost some of its shine ~{2%minutes}.

Remove chicken from oven and brush with remaining glaze. Fluff rice with a fork. Divide rice, bok choy, and chicken between plates. Tear @cilantro{1%bunch} leaves from stems and scatter over top. Cut any remaining lime into wedges and serve on the side.