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This delicious chicken is great with rice, veggies, potatoes, or even in a sandwich. It’s hearty and healthy too.

TIP: Start marinating the chicken the day before for the best results!

To make coconut rice*, follow the instructions on the rice package, but use a can of unsweetened coconut milk instead of water, and then use water for the remaining liquid if needed (a couple ounces). Most cans have about 13-14 ounces of coconut milk.

Ingredients:  for 2 pounds of chicken thighs, Feeds 4 friends

Marinade Ingredients:

• 2 stalks lemongrass                                    

• 4 gloves of garlic

• 1 shallot, chopped                                       

• 2 tablespoon of fresh ginger, peeled and chopped

• 3 (total) tablespoons of your preferred oil

• 3 tablespoons tamari, or soy sauce      

• 2 tablespoons Mago Ginger + Lemongrass Hot Sauce

• 2 tablespoons lime juice, or lemon juice

• 2 tablespoons of water

• 1 tablespoon agave nectar, or honey  

• ½ teaspoon fresh ground black pepper

• Cilantro*, optional garnish


Notes:   For the Lemongrass, start by cutting off about 1/2 inch of bottom section, then remove first 2 outer layers and cut off the top section. Lightly smash the stalk before finely chopping.

Except for the lemongrass, the rest of the chopped ingredients don’t need to be as finely chopped. The blender will do the job.

The Marinade:

  1. To make the marinade/sauce, use 2 of the 3 tablespoons of oil and then add all of the other sauce ingredients to a food processor or blender and process until smooth.

  2. Place the chicken in a shallow dish or a plastic bag and cover it with the sauce. Turn and coat all parts of the chicken thighs with the marinade.

  3. Cover the dish and place the chicken in the refrigerator to marinate for at least 1 hour, but we recommend marinating overnight.

Cook the Chicken:

  1. Take the chicken out of the refrigerator at least 30 minutes before cooking so the chicken can come to room temperature. This will ensure that the chicken will cook evenly.

  2. Heat a large skillet over medium heat and add the (we used avocado oil) oil. Once the oil is hot, place the chicken thighs on the pan.

  3. Cook for about 6 minutes on each side, or until the chicken is nicely browned and fully cooked.

  4. Remove and let it rest for a few minutes. Then slice into strips, and serve with rice (or veggies, etc.) and top with cilantro and some extra Spicy Magic.

  5. Dig in and enjoy!

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