Thai Lemongrass Grilled Chicken

Thai Lemongrass Chicken

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  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 2 to 4 servings

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 the results are just as good with our more high-tech equipment. We like ours medium-spicy, hence the 2 chilies 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 the chicken marinates the better. 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 to 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.

  1. Gather the ingredients.

  2. First cut off the bulb end of each lemongrass stalk, then slice up the rest. Toss out the upper stem. Pulse to create a fragrant, watery-like paste.

  3. Open up the chicken thighs and lay flat, preferably in a flat, baking-type dish.

  4. 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.

  5. Cover and marinate for preferably 2 hours or up to 6.

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

  7. Plate up the chicken with a nice portion of Thai jasmine rice or a side salad, and you're good to go.

  8. Serve and enjoy!

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