Grilled Lemongrass Chicken - Best Ever!

Grilled Lemongrass Chicken
Grilled Thai Lemongrass Chicken - Best Ever! (shown here with Som Tam Salad - see llink below for recipe). D.Schmidt for
Ratings (19)
  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: Servings 2 to 4
Nutritional Guidelines (per serving)
1900 Calories
105g Fat
27g Carbs
200g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Grilled chicken never tasted so good! This lemongrass grilled chicken blows other recipes out of the water. Plus it's super simple to make. Just toss a few ingredients into your food processor, marinate, and grill. In Thailand, they would more likely to use a pestle and mortar for this process, but I have found the results are just as good with our more high-tech equipment. At our home, we like ours medium-spicy, hence the 2 chillies in the ingredients list, but feel free to adjust this according to your own spice-o-meter (try not to skimp too much though - the chilies make it extra good!) The longer it marinates the better - I try to let it sit covered in the refrigerator for at 2 hours or up to 6. Serve it up with rice or over salad; there's no need for a side sauce, it's that flavorful!


  • 4-6 chicken thighs, skin on or off

  • 2 stalks lemongrass
  • 1/4 cup onion, finely chopped
  • 4 cloves garlic, minced
  • juice of 1/2 lime
  • 2 fresh red chilies, minced, OR up to 1/2 tsp. chili flakes, to taste
  • 3 Tbsp. fish sauce
  • 1 Tbsp. soy sauce
  • 2+1/2 Tbsp. brown sugar ;

Steps to Make It

For the best results, use a food processor for this recipe. First cut off the bulb end of each lemongrass stalk, then slice up the rest. Toss out the upper stem. (For a visual or more on how to prepare lemongrass for cooking, see my How to Cook with Lemongrass). Pulse to create a fragrant, watery-like paste.

Open up the chicken thighs and lay flat, preferably in a flat baking-type dish. Pour the paste over chicken, turning the pieces to get each one saturated. Use a spoon to spoon the herbs onto the tops of the chicken. Cover and marinate preferably 2 hours or up to 6.

Brush a got grill with a little vegetable oil, then grill chicken to well done.

Plate up the chicken with a nice portion of Thai jasmine rice, a side salad as shown here (see recipe below), and you're good to go. For those who want extra-spicy, serve with a Thai chilli sauce on the side (see my Thai Sweet Chili Sauce). Enjoy!

Side Salads that Marry Beautifully with This Dish:

  • The side salad shown here is the most popular salad in Thailand. See my recipe here: Som Tam Recipe (Green Papaya Salad).
  • Another popular side salad in Thailand - and here in the West too - is Thai Cucumber Salad. This one is a cinch to make - toss it together in just 10 minutes.
  • If you're looking for a non-spicy salad, check out this delicious dish: Crunchy Thai Cashew Salad.