Lemongrass Chicken

This lemongrass chicken recipe is a favorite easy dinner.

Chicken thighs are marinated in a delicious lemongrass marinade with fresh lime and ginger. It’s grilled until juicy and tender.

cooked pieces of Lemongrass Chicken on a plate

What is Lemongrass Chicken?

Lemongrass chicken is popular in Thai and Vietnamese cuisine, among many others. It has a herbaceous, lemony aroma, and this version packs a lot of flavor with the addition of aromatics and fish sauce. It is reminiscent of a favorite dish I enjoy at a local Vietnamese restaurant; it’s flavorful and goes with almost any fresh side.

Most grocery stores carry stalks of lemongrass near the other fresh herbs. You can also replace it with a lemongrass paste if you’d prefer.

To prepare lemongrass, peel off the tough outer layers and finely chop or mince the tender center. More details on preparation below!

The rich and slightly caramelized marinade tastes sweet and savory with the perfect balance of flavors.
Adding lime juice adds a bright and tangy zing to the dish.
This juicy, tender chicken is slightly charred on the grill and pairs perfectly with the flavorful sauce.
It’s the perfect chicken for a fresh and flavorful bowl or wrap.

red pepper flakes , fish sauce , soy sauce , brown sugar , lemongrass , ginger , garlic and chicken with labels to make Lemongrass Chicken

Ingredients for Lemongrass Chicken

Chicken: Boneless chicken thighs are the best choice for this recipe as they are nice and juicy. Chicken breasts can also be used in this recipe as well I’d recommend pounding them to ½-inch thick.

Lemongrass: Lemongrass adds a lovely lemony citrus flavor and is usually sold in long stalks at the grocery store. You can also use lemongrass paste (check the recipe notes). While it’s not exactly the same, a bit of lemon zest can be used in place.

Marinade: The marinade is where all of the flavor for this dish comes from. Fresh ginger adds flavor, fish sauce adds savory umami flavor, and brown sugar adds sweetness and helps the chicken to caramelize.

Variations

Spice up the marinade with extra red pepper flakes, black pepper, Thai basil, sriracha, Thai chili paste, or gochujang.

slicing ginger and garlic with lemongrass to make Lemongrass Chicken

How to Make Lemongrass Chicken

Prepare marinade (recipe below).
Toss chicken in marinade to coat and marinate.
Grill chicken on medium-high.
Allow chicken to rest for 5 minutes before serving.

To prepare lemongrass for this recipe, cut the stalk into pieces 3 to 4 inches long and remove the tough, woody outer layers. Finely chop the tender inside portion.

Storing Leftover Lemongrass Chicken

Keep leftover lemongrass chicken in a covered container in the refrigerator for up to 4 days and freeze portions in zippered bags for up to a month.

Reheat lemongrass chicken in the microwave or air fryer and serve as a new meal with sweet chili sauce, or add leftovers to a quick stir fry or a coconut curry soup.

Lemongrass Chickens Pairs Well With…

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This lemongrass chicken has a sweet and savory marinade and is grilled to juicy perfection.

Prep Time 1 hour 10 minutes

Cook Time 6 minutes

Total Time 1 hour 16 minutes

Cook ModePrevent your screen from going dark

To prepare lemongrass, cut it into pieces 3 to 4 inches long and remove the tough, woody outer layers. Finely chop the tender inside portion.
In a medium bowl, combine brown sugar, soy sauce, fish sauce, lime juice, lemongrass, ginger, garlic, and red pepper flakes if using.
Add the chicken thighs and toss well to coat. Marinate at least 1 hour or up to 8 hours.
Preheat the grill to medium-high. Cook the chicken 3 to 4 minutes per side or until it reaches 165°F in the thickest part.

Lemongrass subsitute: You can replace lemongrass with a lemongrass paste if you’d prefer.
Chicken breasts: If using chicken breasts in place of chicken thighs, pound the breasts to ½-inch thickness before marinating and grill 6 to 7 minutes per side.
Serving suggestion: Our favorite way to serve this chicken is with rice noodles or over rice with fresh lime, fresh vegetables such as cucumbers, bean sprouts, pea shoots, and fresh herbs like basil, cilantro, and/or mint.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Main Course

Cuisine American, Asian

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