This Lemongrass Chicken is bursting with bright, citrusy flavors and ready in under an hour! Marinated in a blend of fresh lemongrass, garlic, lime, and soy sauce, it’s tender, juicy, and umami-rich. Grill or pan-fry it, then serve it with rice, noodles, or wrapped in lettuce for a restaurant-worthy meal!
Jump to Recipe
Why This Recipe Works
This lemongrass chicken is a weeknight game-changer! It’s simple to make yet bursting with bold, fresh flavors. The marinade does all the heavy lifting here, infusing the chicken with layers of garlicky, citrusy, and savory elements (it’s the kind of meal that tastes like you put in way more effort than you actually did).
And the best part? You probably already have most of the marinade ingredients, like soy sauce, brown sugar, and fish sauce, in your pantry! You can grill or pan-sear the chicken in under 15 minutes, making it a great option for busy nights when you need something fast but delicious.
Plus, it’s super versatile—swap the chicken for shrimp, tofu, or beef, or make it gluten-free with a simple tamari substitution. However you serve it—over rice, in lettuce wraps, or with vermicelli noodles—it’s guaranteed to be a new family favorite.
Ingredients
- Fish Sauce: Adds depth and umami to the marinade, giving the chicken a rich, savory flavor. Look for fish sauce at your local Asian food market for the best flavor.
- Low-Sodium Soy Sauce: Provides a balance of saltiness and umami flavor.
- Avocado Oil: I recommend this neutral, high-smoke-point oil to prevent sticking when cooking the chicken.
- Lime Juice: The acidity helps tenderize the chicken while adding a bright, citrusy punch. Freshly squeezed lime juice is always best (save some wedges for serving!).
- Lemongrass: Infuses the marinade with its signature citrusy, floral aroma. Use fresh stalks when possible, or substitute with lemongrass paste if needed.
- Shallot: Brings a subtle sweetness and mild onion flavor, complementing the bold flavors of the marinade.
- Garlic: Adds a layer of savory depth and mild heat. Use freshly minced garlic here.
- Brown Sugar: Balances out the salty and tangy elements while helping to create a beautiful caramelization on the chicken.
- Boneless Chicken Thighs: Perfect for absorbing marinades and staying juicy during cooking. You can also use boneless skinless chicken breasts, which will require a shorter cooking time to prevent drying out.
Instructions
- Marinate the Chicken: In a blender or food processor, blend the marinade ingredients. Place the chicken thighs in a large bowl or zip-top bag. Pour the marinade over the chicken and toss to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 24 hours for deeper flavor).
- Grilling Instructions: Set the grill to medium-high heat. Place the chicken thighs on the grill and cook for 5-7 minutes per side, flipping once, until golden brown and the internal temperature reaches 165 degree Fahrenheit.
- Skillet Instructions: If refrigerated, let the marinated chicken sit at room temperature for 15-30 minutes. Heat a large skillet over medium-high heat, adding a small amount of oil. Cook the chicken undisturbed for 3-4 minutes, until nicely browned. Turn them over, cover the skillet, and reduce the heat to medium. Cook for 3-5 minutes until fully cooked.
- Rest and Serve: Transfer the lemongrass chicken to a plate, loosely tent with foil, and let it rest for at least 5 minutes before slicing. Serve with rice, lettuce wraps, or vermicelli noodles, topped with shredded carrots, cucumber, green onions, cilantro, and lime wedges.
Substitutions & Variations
- Different Proteins: Swap out the chicken for pork, shrimp, beef, or tofu—each one absorbs the marinade perfectly!
- Lemongrass Alternatives: If fresh lemongrass isn’t available, substitute it with 4 tablespoons of lemongrass paste. You can also use lemon zest and a small amount of ginger for a similar taste.
- Gluten-Free Option: If you’re sensitive to gluten, use tamari or coconut aminos in place of soy sauce.
- Add Some Heat: For a spicy kick, mix in sliced Thai red bird chilies or a pinch of crushed red pepper flakes.
- Ginger: Create a more aromatic, slightly spicy marinade with 1 tablespoon of grated fresh ginger or ginger paste.
Storing & Reheating
Lemongrass chicken stores incredibly well, making it a great meal prep option for busy weeks. Follow these tips to keep it fresh.
- Fridge: Store cooked lemongrass chicken in an airtight container for up to 4 days. Keep the marinade separate if you plan to cook fresh batches later.
- Freezer: You can freeze marinated, uncooked chicken in a freezer-safe bag for up to 3 months. If it’s already cooked, store it in an airtight container for up to 2 months.
- Reheating: Heat your lemongrass chicken on the stove over medium or in the oven at 325 degrees Fahrenheit until hot. Avoid microwaving, as it can turn the chicken rubbery.
Expert Tips
- Longer is Better: A quick 30 minute marinade works when you’re short on time, but for a deeper, richer flavor, let the chicken sit for 4-24 hours in the fridge.
- Cut the Lemongrass Properly: Pull off the reedy outer few leaves until you reach the tender leaves on the inside. Roughly dice just the white parts of the lemongrass, usually the bottom (white) third or so of the stalk.
- Don’t Skip Resting: After cooking, let the chicken rest for at least 5 minutes to redistribute juices and keep it tender.
- Slice against the grain: Slicing the chicken against the grain helps keep the texture tender and easy to chew.
FAQs
Absolutely! Bake the chicken thighs at 400 degrees Fahrenheit for 20-25 minutes, flipping halfway (you can also broil them for the last few minutes for extra caramelization).
Yes! For quick meal prep, store the marinade in the fridge for up to 3 days or freeze it in a sealed bag for up to 3 months.
First, make sure you’re using low-sodium soy sauce. If you forget or don’t have low-sodium soy sauce, you can balance the salty flavor with a little extra lime juice or a touch of honey.
Related Recipes
If you enjoyed this lemongrass chicken recipe, be sure to check out some more chicken dinner favorites like these:
- Creamy Chicken and Rice Soup
- Tuscan Chicken Pasta
- Oven Baked Bone In Chicken Thighs
- Stuffed Chicken Marsala
If you try this Lemongrass Chicken, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Easy Lemongrass Chicken
Ingredients
- 3 tablespoons fish sauce
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons avocado oil
- ¼ cup lime juice, plus extra lime wedges for serving
- 1 stalk lemongrass, roughly chopped
- 1 medium shallot, peeled and quartered (or use half of a small red onion)
- 4 cloves garlic
- 2 tablespoons brown sugar, or maple syrup
- 2 pounds boneless chicken thighs
Instructions
Marinate
- Combine the fish sauce, soy sauce, oil, lime juice, lemongrass, shallot and garlic in a jar and b;end with an immersion blender or add to a blender and blend until smooth.
- Add the chicken to a large bowl and pour the marinade in. Toss the chicken until it’s evenly coated. Cover and let the chicken marinate for at least 30 minutes.
Grilling Directions
- Preheat the grill to medium-high heat.
- Once the grill is hot, add the chicken on the grill. Cook for 5-7 minutes, turning halfway and cook for an additional 5-7 minutes, until the chicken is golden brown and cooked through (no longer pink on the inside and reads 165F using a meat thermometer).
- Transfer the cooked chicken to a plate, and loosely tent with aluminum foil. Let the chicken rest for at least 5 minutes before cutting.
- Serve the chicken with rice or rice noodles with lettuce, shredded carrots, cucumber, cilantro and Then serve warm while the chicken is hot and juicy, sprinkled with an extra squeeze of fresh lime juice (plus some thinly-sliced green onions) if desired. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
Skillet Directions
- If chicken has been refrigerated, let sit at room temperature for 15-30 minutes to come to room temperature.
- Heat a large skillet over medium high heat (you will need to work in batches). Remove chicken from marinade and let excess marinade drip off. Add chicken and cook, undisturbed for 3-4 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook approximately 3-5 more minutes (depending on thickness of chicken), or until chicken is cooked through. Let chicken rest 5 minutes before slicing.
Notes
Try a different cut of chicken: Use boneless skinless chicken breasts. But this recipe would work well with just about any cut of chicken that you prefer. Protein options: Pork, shrimp, beef or tofu would all be a delicious option with this marinade too.
Leave a Reply