Quick and delicious, these Vietnamese-inspired Grilled Lemongrass Chicken Thighs come together effortlessly in just 30 minutes. The dish is lovely enough to serve to guests, with a preparation that is simple enough for a weeknight.
Everyone Will Ask For Seconds
Infused with the vibrant, citrus-like aroma of fresh lemongrass, this 30-minute Vietnamese-inspired lemongrass chicken gets an extra boost of flavor from savory fish sauce, umami-rich soy sauce, and a hint of sugar to balance it all out. The marinade packs bold flavor quickly, making boneless chicken thighs the perfect choice because they will stay juicy and tender as they cook.
Once grilled, the Vietnamese lemongrass chicken is indescribably fragrant, tender, and tasty. The perfect dish for a fun weekend grill, or a quick weeknight meal.
I highly recommend you make double the amount of chicken you plan on serving: leftovers are magnificent wrapped in rice paper or chopped into stir fries. Yum!
One More Reason To Love This Recipe
I originally published this recipe in 2021 at the height of the pandemic. It was and still is a wonderful budget-friendly meal that appears a lot more elegant than it is.
With the rising cost of meat going even crazier, the humble chicken thigh proves that you don’t need to splurge to serve something truly special. When marinated and garnished just right, it can rival even the priciest steak.
This beautiful lemongrass chicken is elegant enough for a Mother’s Day brunch, festive enough for a big family cookout, and perfect for an intimate dinner party. Bonus that it’s also so easy to throw together!
With grilling season kicking off, I’ve updated the post with extra tips for success—just in time to bring one of my all-time favorite summer recipes back to the spotlight!
For more quick dishes that will feed a crowd and won’t break the bank, try these fun Sheet Pan Chicken Fajitas, or this reader favorite Greek Chicken and Potatoes.
What Is Lemongrass and How Do You Prepare It?
If you’ve never cooked with lemongrass, this recipe is a great introduction to its bright, citrusy flavor.
Lemongrass is a fragrant tropical herb commonly used in Thai and Vietnamese cooking. It has a fresh lemon aroma without the acidity of actual lemon juice. You can usually find fresh lemongrass at Asian markets or in the herb section of most well-stocked grocery stores.
How to Prep Lemongrass for Cooking:
Start by peeling away the tough outer layers of the stalk. Then trim about 1 inch off the bulb end. Use the softer, pale inner part of the stalk, slicing it thinly or grating it like ginger or garlic for maximum flavor. Pounding the stalk before chopping also helps release its essential oils.
Leftover lemongrass can be wrapped tightly and stored in the fridge for up to two weeks.
I used to recommend avoiding the tube-style lemongrass paste because the real deal is so much better. But I have become less bossy in my old age (ha!) so please go ahead and use that if it’s more convenient!
Key Ingredients And Notes On Substitutions
This recipe for lemongrass chicken is made with few ingredients but is bursting with pungent, umami flavors. Here’s what you need to make it.
- Chicken thighs – I prefer using dark chicken meat for this recipe which remains juicy and tender when grilled. If you prefer to use chicken breasts, consider pounding it before grilling so it doesn’t dry out. You could also use the lemongrass marinade for this recipe on other proteins such as fish, pork, tofu, shrimp, or a thin skirt steak.
- Lemongrass – Unfortunately there is no substitute for fresh lemongrass which is now sold at most well-stocked grocery stores. You can also find it all Asian markets. The vivid citrus-floral character of lemongrass is very unique and very essential to this dish. That said, if you absolutely can’t get your hands on fresh lemongrass, use a lot of lime zest and a bit of lime juice in the marinade. It will be a different dish altogether but it will still be quite delicious.
- Fish sauce and low-sodium soy sauce – These two ingredients lend salty, umami flavours to the marinade. Though I keep the fish sauce on the lighter side (picky son) it is a pretty essential ingredient in this marinade so try not leave it out. You really won’t taste anything fishy in the finished dish. My preferred fish sauce brand is Red Boat and if you’re in Canada you can order it online from here and here.
Variations
Use a different protein: The lemongrass marinade would be wonderful with other proteins such as fish, pork, tofu, shrimp, or a thin skirt steak.
Make it gluten-free: To make the lemongrass chicken marinade gluten-free, use Tamari in place of soy sauce.
Add ginger: For more complex savory flavor, add a teaspoon of grated fresh ginger.
How To Make Grilled Lemongrass Chicken
If you don’t have an outdoor grill to cook the lemongrass chicken thighs, you can use a grill pan, or large skillet on the stovetop (detailed instructions are in the recipe notes). Just be aware the sugar in the chicken will make your kitchen a little smoky so be sure to open all the windows.
- Place all the marinade ingredients in a mini chopper or food processor and puree until smooth. Alternatively, chop the shallot, garlic, and lemongrass by hand then combine with the rest of the ingredients.
- Add the chicken to a large bowl and toss with marinade until all the chicken pieces are evenly coated. Let the chicken rest in the marinade at room temperature while you heat up the grill to medium-high heat (or medium heat if your grill runs super hot). You can also use this time to prepare any other sides or sauces.
- Grill chicken, turning once after about 6 minutes, or when you see some nice some nice grill marks. Continue cooking until the chicken is cooked through and golden brown, for another 6-8 minutes. Note that if your chicken thighs are very small or thin, you should reduce the cooking time by a few minutes.
- Transfer chicken to a platter. Serve with lime wedges and garnish with sliced scallions, if you wish.
To Serve
We love this fragrant lemongrass chicken with coconut rice and a simple cucumber salad. If I have extra scallions, I will grill them for 2-3 minutes and serve with the chicken – delicious!
For a healthier, but no-less delicious rice, brown rice, or this healthy and delicious Riceberry rice would also be fabulous. Or keep it simple with a large platter of rice vermicelli noodles and grilled veggies.
Make Ahead Tips
Marinades that contain vinegar, lemon, or lime juice can alter the texture of meat if marinated too long. Because this lemongrass marinade does not contain any highly acidic ingredients, you can marinate the chicken up to 1 day ahead and leave refrigerated until ready to cook.
Remove the chicken from the fridge at least 30 minutes before cooking.
You can also prepare the lemongrass marinade for the chicken up to 3 days ahead and store in the refrigerator until ready to use.
Storing And Freezing Tips
Leftover lemongrass chicken will keep well in the fridge, in an airtight container, for up to 4 days. Reheat briefly on the grill or on a hot skillet.
Cooked or uncooked, the lemongrass chicken will freeze well. Here’s what to do:
- To freeze uncooked lemongrass chicken: Place the marinated chicken in a freezer-safe container and immediately freeze for up to 2 months. Thaw in the refrigerator overnight where it will continue to marinade.
- To freeze grilled lemongrass chicken: Store the cooled grilled chicken in a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator overnight, and reheat briefly on the grill or on a hot skillet.
Did you try this recipe?
Let us know your thoughts on this Grilled Lemongrass Chicken by leaving a star rating below!
Thank you!~Sandra
Grilled Lemongrass Chicken
Ingredients
- 2 stalks lemongrass tender white parts only, roughly chopped (*see notes for guidance)
- 2 small shallots, peeled and roughly chopped
- 3 garlic cloves, peeled and roughly chopped
- 1 green chili (I use jalapeño, roughly chopped
- 1 1/2 tablespoons fish sauce
- 1 tablespoon brown sugar, or any other sweetener of choice
- 2 tablespoons avocado oil, or any neutral-flavored oil
- 1 tablespoon low-sodium soy sauce
- 1/2 teaspoon kosher salt
- 2 pounds boneless chicken thighs
Instructions
- Puree the lemongrass, shallot, garlic, chili, fish sauce, sugar, oil, soy sauce, and salt in a mini chopper, or food processor, until smooth. Alternatively, chop the lemongrass, shallot, garlic, and chili by hand then combine with the rest of the ingredients.
- Place the chicken in a large bowl, or ziploc bag, and toss with marinade until all the chicken pieces are evenly coated. Let the chicken rest in the marinade while you heat up the grill to medium-high (or marinate overnight). You can also use this time to prepare any other sides or sauces.
- When ready, grill the chicken, turning once after about 6 minutes, or when you see some nice grill marks. Continue cooking until the chicken is cooked through, for another 6-7 minutes. Note that if your chicken thighs are very small or thin, you should reduce the cooking time by a few minutes.
- Transfer chicken to a platter. Serve with lime wedges and garnish with sliced scallions, if you wish.
Silvia Colsher
This is one of the best recipes I’ve ever made! So flavorful and delicious! I’ve made so many of your recipes and they are all fantastic!
Sandra Valvassori
Oh wow this absolutely made my day! So happy to hear you enjoy my recipes and that lemongrass chicken truly is a winner. Thank you so much for writing sharing – it’s very appreciated!