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
  • 30 mins
  • Prep: 15 mins,
  • Cook: 15 mins
  • Yield: Servings 2 to 4
Ratings (19)

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!

What You'll Need

  • 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 ;

How to Make It

  1. 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.
  2. 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.
  1. Brush a got grill with a little vegetable oil, then grill chicken to well done.
  2. 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.
  • Nutritional Guidelines (per serving)
    Calories 1900
    Total Fat 105 g
    Saturated Fat 29 g
    Unsaturated Fat 42 g
    Cholesterol 628 mg
    Sodium 1,900 mg
    Carbohydrates 27 g
    Dietary Fiber 1 g
    Protein 200 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)