Why You’ll Love This Recipe

Thai Lemongrass Chicken is a fragrant, savory dish infused with the bright citrusy aroma of lemongrass, balanced with garlic, soy sauce, and a touch of sweetness. This flavorful marinade tenderizes the chicken and gives it an irresistible caramelized finish when grilled or pan-fried. Perfect for weeknight dinners or outdoor gatherings, it’s a crowd-pleaser with authentic Thai flair.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken thighs or breastslemongrass stalksgarlicshallotsoy saucefish saucebrown sugarlime juicered chili flakesvegetable oilfresh cilantro (for garnish)

directions

Bruise the lemongrass stalks and finely chop the tender inner parts.

In a food processor or mortar and pestle, combine chopped lemongrass, garlic, shallot, soy sauce, fish sauce, brown sugar, lime juice, red chili flakes, and a splash of oil to create a marinade.

Place the chicken in a resealable bag or bowl and pour the marinade over it. Mix well to coat evenly.

Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.

Heat a grill pan or skillet over medium-high heat and brush with oil.

Grill or pan-fry the chicken for 5-7 minutes per side, or until fully cooked and nicely charred.

Remove from heat and let it rest for a few minutes before slicing.

Garnish with chopped fresh cilantro and serve with steamed rice or a light salad.

Servings and timing

This recipe yields 4 servings.Preparation time: 15 minutesMarinating time: 1 hour (or overnight)Cooking time: 15 minutesTotal time: 1 hour 30 minutes (or longer if marinating overnight)

Variations

Use chicken wings or drumsticks for a party-friendly version.

Add coconut milk to the marinade for a creamier, richer flavor.

Grill over charcoal for a smoky, street-food style taste.

Serve with a Thai peanut sauce on the side for dipping.

storage/reheating

Store leftover lemongrass chicken in an airtight container in the refrigerator for up to 4 days.Reheat in a skillet over medium heat or in the microwave for 1-2 minutes until warmed through.Freeze marinated raw chicken in a freezer bag for up to 2 months—thaw before cooking.

FAQs

Can I use lemongrass paste instead of fresh?

Yes, but fresh lemongrass gives the best aroma and flavor. Use 1 tablespoon paste per stalk.

Is this dish spicy?

It’s mildly spicy from chili flakes, but you can adjust to your preference.

Can I bake the chicken instead?

Yes, bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.

What can I serve with lemongrass chicken?

Steamed jasmine rice, Thai cucumber salad, or stir-fried vegetables pair perfectly.

Can I make this ahead of time?

Yes, marinate the chicken a day in advance and cook when ready to serve.

Do I have to marinate overnight?

For the best flavor, yes, but even 1 hour will still yield good results.

Can I use pork or tofu?

Yes, the marinade works well with pork slices or firm tofu for a vegetarian version.

Conclusion

Thai Lemongrass Chicken is a bold, aromatic dish that brings the essence of Thai cuisine to your kitchen. With its balance of zesty lemongrass, savory sauces, and a hint of spice, it’s a versatile recipe that’s both easy to make and impressive to serve. Whether grilled or pan-fried, this chicken dish is sure to be a repeat favorite on your menu.