This Lemongrass Chicken recipe features tender, juicy chicken thighs marinated in a salty-sweet marinade that stars fresh lemongrass and ginger, plus flavor-packed curry paste. This easy chicken dish packs in the flavor!
This easy Lemongrass Chicken recipe makes my heart go pitter-patter. I’m already a huge fan of chicken thighs (my favorite chicken piece!), and this recipe sings with its incredible tangy, citrusy, savory flavor. It’s a fresh, lively, easy chicken recipe that makes our whole family happy!
Why You’ll Love This Recipe For Lemongrass Chicken
“No boring chicken in our house” – that’s my motto! When I first tasted the deliciousness of Vietnamese lemongrass chicken, at local Vietnamese restaurants, I was hooked by its wonderful flavor. Here’s my own easy, at-home version, which our family loves – and I’m certain you will too!
- Exciting flavors. This recipe definitely stands out, because of its savory umami flavor combined with bright lemongrass, ginger, and lime in every bite. It’s incredibly delicious!
- Because…chicken thighs! Chicken thighs are a great staple main ingredient because you can prepare it in SO MANY WAYS. I pick up a pack of boneless, skinless chicken thighs every single week, and more than that during grilling season – not only because this chicken cut is moist and flavorful, but also because the thighs are super quick and easy to prepare.
- Protein-packed. Our family is an active family, and we know that we need a good amount of protein to sustain us throughout each day. We eat chicken regularly. I pick up chicken breasts and a big pack of boneless, skinless chicken thighs every single week, and more than that during grilling season – not only because chicken thighs are moist and flavorful, but also because they are super quick and easy to prepare.
Recipe Ingredients
Here is what you’ll need for this recipe for lemongrass chicken. Find the printable recipe card with exact ingredient amounts at the end of this post.
- Chicken – Use boneless, skinless chicken thighs. (I also really like to change up this recipe by using shrimp, beef, or pork chops
- ! You could also substitute with tofu.)
For the Marinade
- Lemongrass – Look for fresh lemongrass stalks in the fresh produce aisle – or just pick up lemongrass paste, located near the fresh herbs.
- Onion & garlic – These add earthy deliciousness. I use sweet yellow onion and fresh garlic cloves.
- Ginger – Fresh ginger adds a fresh bit of spicy brightness. Do not substitute for dried ginger.
- Thai red curry paste – Popular brands of Thai red curry sauce include Thai Kitchen.
- Asian sweet chili sauce – Use my recipe for Sweet Chili Sauce, or pick up a bottle at the store.
- Fish sauce – This offers complex savory flavor, truly the “secret ingredient” to making this Vietnamese dish taste extra special. While it can smell “fishy” straight from the bottle, I promise that it does not taste fishy once it’s cooked.
- Soy sauce – Regular or low-sodium soy sauce is fine.
- Lime juice – Use only freshly squeezed lime juice for the brightest, tangy flavor.
- Brown sugar – This adds a touch of sweetness and helps the glaze to caramelize.
- Salt & pepper – Simple seasonings round out the overall flavor.
- Olive oil – I always use extra virgin olive oil.
- To serve – I like to serve the finished chicken on a platter with small, tender greens, plus green onion and lime wedges
What is Lemongrass?
Lemongrass is a fibrous stalk that grows in tropical climates. It is used heavily in Southeast Asian cooking, and has a delicate lemon flavor, with a hint of mint and ginger.
Lemongrass stalks are long, with tougher outer leaves. Typically, only the tender white core is used in cooking.
Look for lemongrass in the refrigerated fresh produce section of your grocery store, or at Asian grocery stores. If you can’t find it, or just want to simplify this recipe, you can substitute with a tube of fresh lemongrass paste – look for this near the fresh herbs at the grocery store.
How To Make This Easy Lemongrass Chicken Recipe
Here’s a quick overview of how to make this recipe. Find the detailed instructions in the recipe card lower down.
- Make the marinade. Mix together all of the ingredients for the marinade. Reserve 1/4 cup for glazing while roasting; place in a covered container and refrigerate until ready to cook the chicken.
- Combine marinade and chicken. Add the chicken thighs to the marinade.
- Let marinate. Cover and refrigerate the marinating chicken for 1 hour, or up to 4 hours for more flavor.
- Cook. Preheat the oven to 400°F, line a rimmed baking pan with foil or parchment paper, and place a rack on top. Place chicken thighs on the rack. Roast in the oven for 25-30 minutes, or until the chicken is cooked through, flipping the chicken after 15 minutes.
- Glaze & finish. During the last few minutes of cooking, brush the chicken thighs with the reserved marinade to create a flavorful glaze. Allow the glaze to caramelize a bit. Use an instant-read kitchen thermometer to check the internal temperature – when it reaches 165°F, the chicken is done!
Can I Cook Lemongrass Chicken on the Grill?
Yes! I oftentimes throw this lemongrass chicken on the grill, which pretty fantastic! To do this, heat your grill to medium/medium-high and cook the marinated chicken for 20-30 minutes, flipping a couple times, and brushing with reserved marinade near the end of the cooking time. If the sugar in the marinade and glaze are causing excessive flare-ups, turn off one set of burners and grill the chicken over indirect heat.
- Serve. Place chicken on a serving platter with fresh, tender greens, a sprinkling of chopped green onion, and lime wedges. Serve it hot.
Tips for Success
I’m sharing a few tips below, to help you make this dish turn out perfectly:
- Marinate. I recommend at least 1 hour for marinating the chicken – but if you have the time, definitely marinate longer (up to 8 hours) to infuse the flavor into the chicken even more.
- Bring chicken to room temperature. After the chicken has rested in the marinade and you’re ready to cook it, take it out of the fridge and place it on the counter. Bringing the chicken to room temperature for up to 30 minutes will help it cook quicker and more evenly.
- Use a thermometer. Chicken is safely cooked when it reaches an internal temperature of 165°F, and the best way to determine that is to use an instant-read kitchen thermometer.
- Rest the chicken. After the chicken is cooked to doneness, let it rest for a few minutes before serving, to retain its juices.
- Don’t skip the green onions and lime wedges. Fresh green onion complements the flavors of lemongrass and Thai red curry paste beautifully. And that squeeze of fresh lime, right before eating it, adds an amazing bright burst of flavor!
Serving Suggestions
There are many ways to enjoy this dish. See a few of our favorite serving ideas below:
- Rice. Keep it simple with a bowl of white or brown rice, or make my flavorful Cilantro Lime Rice.
- Noodles. Add lemongrass chicken over rice noodles or in rice vermicelli noodles bowls, along with fresh herbs, Pickled Red Onions, and chopped peanuts. Or swap out the pork for this chicken in my delicious Vietnamese Noodle Salad.
- Salad. Serve this chicken with a side of simple, fresh Cucumber Salad.
- Vegetables. A side of gingery Super Greens is a favorite around here.
- Dipping Sauce. If you like to dip, make the simple sauce in this recipe, a Vietnamese “nuoc cham”.
How To Store & Reheat Leftovers
If you have any leftovers, here’s what to do with them:
- Fridge – Store any leftover lemongrass chicken in an airtight container in the refrigerator for up to 3 days.
- Freezer – If I know the leftovers won’t get eaten within a few days, I place them in a freezer-safe, airtight container and throw them in the freezer. They keep well for up to two months, and make for an easy, delicious meal down the road!
- Reheat – Place the chicken on a microwave-safe plate and heat it on low in the microwave in 20-second increments until warmed through. Or set the oven to 300°F and heat the chicken on a small baking pan until warm to your liking.
More Chicken Recipes
Lemongrass Chicken
Yield: 4 servings
This Lemongrass Chicken recipe features tender, juicy chicken thighs marinated in a salty-sweet marinade that stars fresh lemongrass and ginger, plus flavor-packed curry paste. This easy chicken dish packs in the flavor!
Print
Ingredients
- 8 medium boneless, skinless chicken thighs
Marinade
- 2 stalks lemongrass (or substitute 2 tablespoons lemongrass paste), tender white parts only, finely grated with a microplane zester (see Notes for how to prepare)
- ½ small yellow onion, finely chopped
- 4 cloves minced garlic
- 2 tablespoons freshly grated ginger
- 1 tablespoon Thai red curry paste
- 1 tablespoon Asian sweet chili sauce
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon freshly squeezed lime juice
- 2 tablespoons brown sugar
- 1½ teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
To Serve
- 6 lime wedges
- 2 cups your favorite small-leaf lettuce
- 2 chopped green onions
Instructions
- Pat the chicken thighs dry with paper towels.
- In a large bowl, combine all marinade ingredients: lemongrass, onion, garlic, ginger, Thai red curry paste, sweet chili sauce, fish sauce, soy sauce, lime juice, brown sugar, salt, pepper, and olive oil. Stir to evenly combine. Reserve 1/4 cup for glazing while roasting; place in a covered container and refrigerate until ready to cook the chicken.
- Add chicken thighs to the remaining marinade in the bowl, ensuring all chicken pieces are evenly coated. Cover bowl and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
- Preheat oven to 400°F. Remove chicken thighs from marinade, allowing any excess marinade to drip off.
- Line a rimmed baking pan with foil or parchment paper, and place a rack on top. Place chicken thighs on rack. Roast in the oven, flipping the chicken after 15 minutes. Using an instant-read kitchen thermometer, check internal temperature at the thickest part of the thighs – the chicken will be done when it reaches 165°F. During the last few minutes of roasting, brush chicken with the reserved marinade – the glaze will caramelize a bit as the chicken finishes cooking.
- Transfer chicken to a serving platter. Serve hot with your favorite tender, small leaf lettuce and a sprinkling of chopped green onions. Offer lime wedges for individuals to squeeze over their chicken.
Notes
To prepare fresh lemongrass: First remove any tough outer leaves, to reveal the tender interior leaves. Then use a microplane zester to finely grate only the tender white parts, which is usually about the bottom third of the stalk. If you can’t find fresh lemongrass, substitute with 2 to 3 tablespoons fresh lemongrass paste – this is a very easy way to get that beautiful lemongrass flavor!
Nutrition Information:
Calories: 328kcal Carbohydrates: 9g Protein: 20g Fat: 24g Saturated Fat: 6g Polyunsaturated Fat: 4g Monounsaturated Fat: 11g Trans Fat: 0.1g Cholesterol: 111mg Sodium: 1573mg Potassium: 315mg Fiber: 0.5g Sugar: 6g Vitamin A: 487IU Vitamin C: 2mg Calcium: 30mg Iron: 1mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
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