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Savor the Zesty Flavor of Grilled Lemongrass Chicken - Featured Image

Savor the Zesty Flavor of Grilled Lemongrass Chicken

Learn how to make delicious Grilled Lemongrass Chicken. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 1 ½ pounds boneless, skinless chicken thighs (or breasts if you prefer leaner meat)
  • 3 stalks fresh lemongrass, white parts only, finely chopped
  • 4 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon fish sauce (optional, but adds depth)
  • 1 tablespoon brown sugar or palm sugar
  • 2 tablespoons vegetable oil (or any neutral oil like canola)
  • Juice and zest of 1 lime
  • 1 teaspoon freshly ground black pepper
  • 1 small red chili, finely sliced (optional, for heat)
  • Fresh cilantro or Thai basil for garnish (optional)

If you don’t have fresh lemongrass on hand, you can substitute with 1 tablespoon of lemongrass paste or 2 teaspoons dried lemongrass powder, though fresh always gives that bright, crisp flavor I love. For those avoiding fish sauce, a splash more soy sauce and a pinch of extra sugar help balance the flavors.

Instructions

  1. Start by prepping your lemongrass. Trim off the tough green tops and discard. Finely chop the white part until you have about 3 tablespoons. This step reminded me of standing on a wobbly chair next to my dad, watching him chop and stir, learning the rhythm of food prep.
  2. In a medium bowl, combine the chopped lemongrass, minced garlic, grated ginger, soy sauce, fish sauce, brown sugar, vegetable oil, lime juice and zest, black pepper, and sliced chili if using. Whisk everything together until the sugar dissolves and the marinade is fragrant.
  3. Add the chicken thighs to the marinade, making sure each piece is well coated. Cover and refrigerate for at least 1 hour, but ideally 4 hours or overnight. I’ve learned over time that the longer you marinate, the more the flavors soak in, but even a quick hour works beautifully when time is tight.
  4. Preheat your grill to medium-high heat (around 400°F). If you don’t have a grill, a grill pan or cast iron skillet works great too—just get it nice and hot.
  5. Remove the chicken from the marinade, letting excess drip off. Place the pieces on the hot grill, cooking for about 5-6 minutes per side, or until the internal temperature reaches 165°F and the chicken is beautifully charred in spots. Resist the urge to flip too often; let the grill do its magic.
  6. Once cooked, transfer the chicken to a plate and let it rest for 5 minutes. This little pause locks in the juices and keeps the meat tender. This step always reminds me of my mom’s advice—good food deserves a little patience, even if the kids are already yelling “I’m hungry!”
  7. Garnish with fresh cilantro or Thai basil if you like, and serve hot.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Grilled Lemongrass Chicken, recipe, cooking, food