Thai Lemongrass Chicken Recipe
This Thai Lemongrass Chicken recipe is packed with bold citrusy flavor from fresh lemongrass and balanced with savory, spicy, and sweet Thai seasonings. Marinated chicken is grilled, pan-seared, or air-fried to perfection and served with rice or noodles.It’s an easy weeknight dinner that brings authentic Thai taste to your table in about 30 minutes of hands-on time. Perfect for meal prep, healthy eating, or impressing dinner guests.
Ingredients
- 1.5 lbs boneless skinless chicken thighs (or breasts)
- 2 stalks lemongrass tough outer leaves removed, inner stalk finely minced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice freshly squeezed
- 1 tablespoon brown sugar or palm sugar
- 1-2 Thai bird's eye chilies finely chopped; adjust to taste
- 1 tablespoon neutral oil for cooking
Optional garnish:
- chopped cilantro, lime wedges
Instructions
Make the Marinade:
- Combine minced lemongrass, garlic, ginger, fish sauce, soy sauce, lime juice, sugar, and chilies in a bowl. Whisk until sugar dissolves.
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.
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.
Rest and Slice:
- Let the cooked chicken rest for 5 minutes before slicing to keep it juicy.