Grilled Lemongrass Chicken
This easy Grilled Lemongrass Chicken recipe is a great option for summer grilling! The lemongrass marinade makes the grilled chicken incredibly juicy and tender.
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I’ve said it before. I’ll say it again. And then I’ll probably say it again after that. The secret to making tasty grilled chicken is starting with a good marinade. Sure, you can grab a package of chicken breasts and toss ’em straight onto the grill. You might even add a seasoning blend of some sort. It’ll be decent. But if you want that chicken to be great? Start with a marinade.
For this recipe, we’re going with a bit of an Asian flare and making Grilled Lemongrass Chicken. I used boneless, skinless chicken thighs for this grilling recipe, but you could certainly use breasts if you prefer. Just spend the extra bit of time to let that chicken marinate before putting it onto the hot grill. You’ll be glad you did!
Grilled Lemongrass Chicken
For this Grilled Lemongrass Chicken, the marinade is a fairly simple combination of oil, lemongrass and a few other classic ingredients. (Ok, so maybe the fish sauce isn’t a classic marinade ingredient, but it does add a nice layer of flavor…just don’t put your nose into the jar when you open it!)
Lemongrass chicken is a popular dish in Vietnamese restaurants, and it is often served with rice or noodles. This grilled version just takes the same flavors but adds in the smoky, charred grilled flavor, too. It’s excellent! We served this dish with white rice, and then turned the leftovers into a delicious stir fry on the 2nd night. This grilled chicken would also be great on top of salads.
The lemongrass marinade is quick and easy to make, and the chicken itself turns out incredibly juicy and tender. This recipe is a great option when you want to mix up the traditional summer grilling menu!
Lemongrass Chicken Marinade Ingredients
- Vegetable oil or canola oil. Oil not only adds moisture to meats, but it serves as a base for the other spices and ingredients in the marinade. It also helps prevent the chicken from sticking to the grill.
- Lemongrass. Fresh lemongrass stalks or frozen chopped lemongrass are common items at most Asian grocery stores. Another option is the tube of minced lemongrass that can be found next to the fresh herbs in the produce section at larger grocery stores.
- Soy Sauce. Adds a savory umami flavor that pairs well with grilled meats, particularly grilled chicken.
- Lemon Juice. The acidity in lemon juice helps tenderize the chicken while the tangy flavor enhances the overall taste. Lime juice can be substituted if desired.
- Brown Sugar. A tiny bit of sugar balances the savory ingredients in this marinade. Honey can be substituted if you prefer.
- Minced Garlic. This adds a lot of flavor to the marinade – don’t skip it!
- Fresh Ginger. Ginger adds a distinctive, aromatic flavor to the recipe. Instead of using ginger powder, I recommend grating a small piece of fresh ginger using a fine grater (like a Microplane).
- Fish Sauce. Although the recipe doesn’t call for much fish sauce, this is a key ingredient for the flavor profile of Vietnamese lemongrass chicken. Fish sauce can be found in the Asian section at most grocery stores.
What is Lemongrass?
Lemongrass is a tall tropical grass that is often used in cooking. It is native to Asia, although some varieties can be found and grown in the United States. When crushed, lemongrass does have a mild lemon flavor. Fresh lemongrass stalks can be found in Asian supermarkets while lemongrass paste is more readily available in most grocery stores.
Since this marinade includes sugar as well as aromatics like lemongrass and garlic, it’s best to grill the chicken over medium heat. You’ll still get that wonderful grilled flavor, but anything higher than medium heat could lead to burnt chicken before it is fully cooked.
How to Store Leftovers
Leftover Grilled Lemongrass Chicken should be stored in an airtight container in the refrigerator for 3-4 days. Make sure to let the chicken cool completely before putting it into the fridge. This grilled chicken can also be frozen. Just store in a freezer bag for up to 3 months and let thaw overnight in the fridge before reheating.
To reheat, I recommend placing the chicken in a skillet with a splash of broth or water. Let simmer over low heat until heated through. The microwave can also be used for reheating, but the texture may turn out a bit tough.
If you’re looking for a tasty summer grilling idea, then grab some chicken thighs and make this Grilled Lemongrass Chicken. The flavor is incredible – Happy Grilling!
Did you make this Grilled Lemongrass Chicken recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Grilled Lemongrass Chicken
Ingredients
- 2 Tbsp canola oil or vegetable oil
- 3 Tbsp minced lemongrass
- 2 Tbsp soy sauce
- 1 Tbsp lemon juice
- 2 tsp brown sugar
- 2 tsp minced garlic
- 2 tsp grated fresh ginger
- 1 tsp fish sauce
- 1½-2 lbs. boneless skinless chicken thighs
- sliced green onions for serving
Instructions
- Using a medium bowl, add canola oil, lemongrass, soy sauce, lemon juice, brown sugar, garlic, ginger and fish sauce; whisk until well combined.
- Add chicken, turning several times until well coated.
- Cover and refrigerate for 1-2 hours.
- Preheat grill to medium heat (350°-375°F).
- Grill chicken 3-5 minutes per side, or until fully cooked. (Note: Chicken is fully cooked when an instant read thermometer inserted into the thickest part of the chicken reads 165°F.)
- Garnish with sliced green onions before serving.
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Thanks for making me hungry BTW cant wait to make your recipes soon for me