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This easy recipe tosses chicken thighs in a homemade garlicky lemongrass marinade and grills them until juicy and tender.

cooked pieces of Lemongrass Chicken on a plate

What is Lemongrass Chicken? 

Lemongrass chicken is popular in Southeast Asian cuisine, among many others. It’s a savory citrusy chicken that pairs well with almost any fresh side.

Holly’s Recipe Highlights

  • Flavor: Citrusy, salty-sweet, and garlicky with a charred, caramelized finish. 
  • Skill Level: Easy enough for weeknights but fancy enough to impress your guests!
  • Prep Note: Prepare this chicken in advance, as it needs to marinate for at least one hour or as long as 8 hours!
  • Serving Suggestions: Serve with rice, noodles, or lettuce wraps for a light and flavorful meal! 
red pepper flakes , fish sauce , soy sauce , brown sugar , lemongrass , ginger , garlic and chicken with labels to make Lemongrass Chicken

Ingredient Tips for Lemongrass Chicken 

  • Chicken: Boneless, skinless chicken thighs are my first choice for this recipe as they stay juicy and delicious when grilled. You can also use chicken cutlets or breasts. If using chicken breasts, I recommend pounding them to ½-inch thick.
  • Lemongrass: Lemongrass is the key ingredient in this recipe, adding a delicate lemon flavor. Most grocery stores carry stalks of lemongrass near the other fresh herbs. You can replace it with a lemongrass paste. While it’s not the same flavor, a bit of lemon zest can be used in a pinch, too.
  • Aromatics: Fresh garlic and ginger add a lot of flavor to this recipe (dried is not recommended).
  • Fish sauce: This adds a deep, savory flavor, so don’t skip it! You can replace it with soy sauce for a milder flavor.
  • Brown sugar: Brown sugar adds sweetness and helps to balance the salty-savory marinade. It also helps the chicken to caramelize.
  • Variations: Spice up the marinade with extra red pepper flakes, black pepper, Thai basil, sriracha, Thai chili paste, or gochujang.
slicing ginger and garlic with lemongrass to make Lemongrass Chicken
adding ingredients together for Lemongrass Chicken marinade
adding marinade to Chicken to make Lemongrass Chicken

How To Prepare/Cut Lemongrass

To prepare lemongrass for this recipe, cut the stalk into pieces 3 to 4 inches long and remove the tough, woody outer layers. Finely chop the tender inside portion.

Storing Leftover Lemongrass Chicken

Keep leftover lemongrass chicken in a covered container in the refrigerator for up to 4 days and freeze portions in zippered bags for up to a month.

Reheat lemongrass chicken in the microwave or air fryer and serve as a new meal with sweet chili sauce, or add leftovers to a quick stir fry or a coconut curry soup.

Did you enjoy this Lemongrass Chicken Recipe? Leave a comment and rating below.

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cooked pieces of Lemongrass Chicken on a plate
5 from 3 votes↑ Click stars to rate now!
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Lemongrass Chicken

This lemongrass chicken has a sweet and savory marinade and is grilled to juicy perfection.
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Prep Time 1 hour 10 minutes
Cook Time 6 minutes
Total Time 1 hour 16 minutes
Servings 4 servings
Author Holly Nilsson

Equipment

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Ingredients  

  • 8 boneless skinless chicken thighs about 1 ½ lbs
  • 3 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 1 ½ tablespoons fish sauce
  • 1 tablespoon fresh lime juice
  • 2 tablespoons fresh lemongrass minced
  • 1 ½ tablespoons minced fresh ginger see notes
  • 3 cloves garlic minced
  • ¼ teaspoon red pepper flakes optional

Instructions 

  • To prepare lemongrass, cut it into pieces 3 to 4 inches long and remove the tough, woody outer layers. Finely chop the tender inside portion.
  • In a medium bowl, combine brown sugar, soy sauce, fish sauce, lime juice, lemongrass, ginger, garlic, and red pepper flakes if using.
  • Add the chicken thighs and toss well to coat. Marinate at least 1 hour or up to 8 hours.
  • Preheat the grill to medium-high. Cook the chicken 3 to 4 minutes per side or until it reaches 165°F in the thickest part.

Notes

Lemongrass subsitute: You can replace lemongrass with a lemongrass paste if you’d prefer.
Chicken breasts: If using chicken breasts in place of chicken thighs, pound the breasts to ½-inch thickness before marinating and grill 6 to 7 minutes per side.
Serving suggestion: Our favorite way to serve this chicken is with rice noodles or over rice with fresh lime, fresh vegetables such as cucumbers, bean sprouts, pea shoots, and fresh herbs like basil, cilantro, and/or mint.
Store leftovers in an airtight container in the refrigerator for up to 4 days. 
5 from 3 votes

Nutrition Information

Calories: 320 | Carbohydrates: 12g | Protein: 45g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 1239mg | Potassium: 649mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 94IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Main Course
Cuisine American, Asian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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juicy Lemongrass Chicken with writing
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Lemongrass Chicken on a plate and close up with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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5 from 3 votes

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Comments

  2. So easy and SO good!! Used the lemongrass paste and added the chilli pepper flakes! Definitely a make again recipe!! 5 stars!5 stars

    Reply

  3. I’ve been looking for a good grilled chicken recipe, this is absolutely the best. My family enjoyed the taste of this Lemongrass Chicken. I will make it again. It’s a keeper. Thank you so much!5 stars

    Reply

  5. Happy birthday Holly!
    Where I’m from this dish is very popular it’s called “inasal” it’s one of my favorite thanks for posting the recipe. By the way, I received your book today from Amazon .. really excited to try some of these recipes.
    Thanks!
    Lina

    Reply

  6. I love lemongrass, so this recipe is happening on this week’s menu. I wanted to add that I received your new cookbook, in kindle version, last night. I stayed up far too late, drooling over all the photos. What a gorgeous cookbook. I have to bookmark so many of them, as they are recipes that I’d definitely love. Great job! I wish you all the success that you have earned.

    Reply