This lemongrass chicken recipe is easy to make. Chicken thighs are coasted ina flavorful lemongrass marinade and grilled until juicy and tender.
What is Lemongrass Chicken?
Lemongrass chicken is popular in Thai and Vietnamese cuisine, among many others. This dish is reminiscent of a favorite I enjoy at a local Vietnamese restaurant; it’s flavorful and pairs well with almost any fresh side.
Lemongrass itself is an herb with a light lemon scent and adds great flavor to marinades. 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!
Ingredient Tips for Lemongrass Chicken
- Chicken: Boneless skinless chicken thighs are my first choice for this recipe as they are juicy and delicoius. You can use chicken cutlets or breasts. If using chicken breasts, I recommend pounding it to ½-inch thick.
- Lemongrass: Lemongrass is the key ingredient in this recipe, adding a delicate lemon flavor. You can also use lemongrass paste (check the recipe notes). While it’s not the same flavor, a bit of lemon zest can be used as a substitute.
- Aromatics: Garlic and ginger add a lot of flavor to this recipe, dried is not recommended.
- Fish sauce: I love the savory flavor fish sauce adds to the marinade.
- Brown sugar: Brown sugar adds sweetness and helps the chicken to caramelize. It can be replaced with honey.
Variations
Spice up the marinade with extra red pepper flakes, black pepper, Thai basil, sriracha, Thai chili paste, or gochujang.
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.
Did you enjoy this Lemongrass Chicken Recipe? Be sure to leave a comment and rating below.
Lemongrass Chicken
This lemongrass chicken has a sweet and savory marinade and is grilled to juicy perfection.
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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.
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In a medium bowl, combine brown sugar, soy sauce, fish sauce, lime juice, lemongrass, ginger, garlic, and red pepper flakes if using.
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Add the chicken thighs and toss well to coat. Marinate at least 1 hour or up to 8 hours.
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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.
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.
Calories: 320 | Carbohydrates: 12g | Protein: 45g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 1239mg | Potassium: 649mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 94IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
