Thai Lemongrass Chicken Recipe

Thai Lemongrass Chicken combines bright citrus and warm spices for a perfect dinner you’ll crave again and again.

It’s got that perfect mix of sweet, sour, salty, spicy, and savory that Thai food is famous for.

The lemongrass is what makes this dish special – it adds this amazing citrusy scent that soaks into the chicken and takes it to another level.

Whether you throw it on the grill, toss it in a wok, or roast it in the oven, this chicken hits all the right notes.

We’re going to walk you through making this awesome dish from start to finish!

Ready to get cooking?

What is Thai Lemongrass Chicken?

• Flavor Profile: Expect a zesty citrus note from lemongrass, a hint of heat from chilies, and savory depth from fish sauce and garlic.
• Cultural Roots: Often grilled over charcoal or cooked in a wok, this dish is both comforting and refreshing.
• Cooking Methods: Thai lemongrass chicken can be grilled, pan-seared, stir-fried, roasted, or even made in an air fryer for convenience.

Key Ingredients You’ll Need

To create an authentic Thai lemongrass chicken, you’ll want to gather a few essential ingredients:

• Lemongrass: Use fresh stalks if possible. Remove the tough outer layers and finely mince the inner white part.
• Chicken: Boneless, skinless chicken thighs are ideal for their tenderness and flavor, but chicken breasts work too.
• Aromatics: Garlic, ginger, and Thai bird’s eye chilies bring heat and complexity.
• Liquids and Seasonings: Fish sauce, soy sauce, lime juice, and a touch of palm sugar (or brown sugar) for balance.
• Optional Enhancers: Kaffir lime leaves, Thai basil, or coconut milk can elevate the dish even further.

Step-by-Step Cooking Instructions

Here’s how to make Thai lemongrass chicken that’s juicy, flavorful, and restaurant-worthy.

1. Make the Marinade:
   • Combine minced lemongrass, garlic, ginger, fish sauce, soy sauce, lime juice, sugar, and chilies in a bowl. Whisk until sugar dissolves.
2. Marinate the Chicken:
   • Place the chicken in a resealable bag or dish. Pour in the marinade and mix to coat evenly.
   • Refrigerate for at least 1 hour (preferably 4–6 hours) to let the flavors penetrate the meat.
3. Choose Your Cooking Method:
   • Grilling: Preheat the grill to medium-high and cook the chicken 5–7 minutes per side until nicely charred.
   • Stovetop: Heat oil in a skillet and cook the chicken on medium-high heat until golden and cooked through.
   • Oven or Air Fryer: Roast at 400°F (200°C) for 20–25 minutes, or air fry at 375°F (190°C) for 15–18 minutes, flipping halfway.
4. Rest and Slice:
   • Let the cooked chicken rest for 5 minutes before slicing to keep it juicy.

Serving Suggestions & Pairings

Thai lemongrass chicken is incredibly versatile and pairs well with a variety of sides and sauces:

• Rice: Serve over jasmine rice or sticky rice to soak up the flavorful juices.
• Noodles: Add to rice noodles for a light and refreshing Thai-style bowl.
• Garnishes: Fresh cilantro, sliced cucumbers, and lime wedges bring brightness.
• Sauces: Try with Thai chili sauce, peanut sauce, or a simple lime and fish sauce dip.

For a full Thai-inspired meal, consider serving it alongside papaya salad, spring rolls, or coconut soup.

Variations and Substitutions

There are many ways to adapt this dish to suit your dietary needs or preferences:

• Vegetarian/Vegan: Substitute chicken with tofu or tempeh, and use soy sauce instead of fish sauce.
• Low-Carb/Keto: Serve with cauliflower rice and skip the sugar or replace it with a low-carb sweetener.
• No Lemongrass? Use lemongrass paste as a backup. While fresh is preferred, paste can work in a pinch.
• Adjust the Heat: Leave out the chilies or use milder peppers if cooking for kids or spice-sensitive eaters.

Storage and Meal Prep Tips

Planning ahead? Thai lemongrass chicken is great for meal prep and stores well.

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Freeze cooked or marinated chicken for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheating: Reheat in a skillet over medium heat or in the oven at 350°F until warmed through.
• Repurpose Leftovers: Use chopped chicken in wraps, salads, or fried rice.

Recipe FAQ’s

Can I use lemongrass paste instead of fresh lemongrass?

Yes, use 1 tablespoon of lemongrass paste in place of 2 stalks of fresh lemongrass. The flavor is slightly more concentrated.

Can I use chicken breast instead of thighs?

Yes, but thighs are more flavorful and tender. If using breasts, avoid overcooking to prevent dryness.

Is this recipe very spicy?

It has moderate heat from Thai chilies. Reduce or omit them for a milder dish.