This Thai Lemongrass Chicken recipe is full of bold Thai flavors. Serve it over white rice or fried rice for a delicious Thai dinner.
Growing up, the smell of lemongrass in the kitchen made me so happy. It meant yummy food was on its way!
My mom always has some lemongrass growing in her garden. It’s a staple ingredient in Asian cooking, from Thai food to Filipino food. Lucky for the rest of us who don’t happen to grow lemongrass, it’s pretty easy to find at most grocery stores these days!
Thai Lemongrass Chicken is one of my favorite recipes. It’s a popular Thai take-out dish that is truly so easy to make at home. Try it tonight served over white rice or fried rice.
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🌟 Why this recipe works
This Thai Lemongrass Chicken recipe is an easy recipe that any home cook can master.
- Simple – The steps to make this Thai chicken dish are truly simple.
- Fast – Other than the 30 minute marinating time, the prep and cook time also equal just 30 minutes.
- Super delicious – Oh my goodness, the flavors in this dish are SO good!
- Versatile – You can make this on an outdoor grill during nicer weather and on an indoor grill during cooler weather. In a pinch, you can also make this on a cast iron skillet on the stovetop instead.
🛒 Ingredient notes
If you enjoy Thai cooking, you probably already have most of these ingredients on hand. If you don’t, they are usually easy to find at most grocery stores. Otherwise, check your local Asian market or Asian grocery stores, or online.
- Chicken – I prefer to use skinless, boneless chicken thighs. They tend to have more flavor and are a juicier and more tender chicken cut than chicken breasts. But you can use chicken breasts instead if you prefer.
- Olive oil – Brush your grill pan with olive oil so the chicken releases more easily as it’s grilling.
Marinade ingredients:
- Lemongrass – I can always find fresh lemongrass stalks in my local neighborhood grocery stores in the produce aisle, near the other “Asian ingredients” such as ginger root, Thai chilis, and jicama. You’ll need two stalks for this recipe. See the FAQ notes below for tips on preparing lemongrass.
- Soy sauce – You can use coconut aminos if you prefer.
- Fish sauce – Just a little fish sauce adds some salty and sour umami to the marinade.
- Lime juice – Use fresh lime juice to add acidity and brighten up the marinade.
- Sweet chili sauce – This is the stuff that you dip lumpia in. It helps balance out the sour flavors the other ingredients add.
- Red curry paste – This adds a little bit of heat and depth of flavor.
- Brown sugar – I always add a little brown sugar to my Asian marinades. It helps balance the flavors and also adds some richness to the depth of flavor.
- Aromatics – Aside from the lemongrass (the star of the show!), you’ll mix in minced garlic, shallots, and fresh ginger for an aromatic, flavorful marinade.
- Basil – A little dried basil adds some nice herbaceous flavors.
Optional ingredients:
- If you want a creamy Thai chicken, you could add coconut milk to the marinade.
- Garnish with sliced green onions, fresh cilantro, fresh parsley, Thai basil, or other fresh herbs.
✅ Step-by-step instructions
A full list of ingredients with measurements, along with more detailed cooking instructions, can be found in the printable recipe card at the bottom of this post. For all you fellow visual learners out there, here are some step-by-step photos. I hope you find them helpful in making this delicious Thai dish!
- In a large bowl, add the marinade ingredients.
- Whisk together the marinade ingredients well.
- Save about 3 tablespoons of the marinade in a separate small bowl for later. Set it aside.
4. Add the chicken to the large bowl and toss to coat with the marinade. Marinate in the refrigerator for 30 minutes.
5. Meanwhile, if you’re making rice to go with this dish, now is a good time to rinse the rice and cook it according to package directions.
6. Prepare your grill or grill pan by brushing it with olive oil.
7. When the chicken is done marinating, grill the marinated chicken over medium-high heat (about 375° to 425°F), for about 5-7 minutes on each side. Chicken is done when a meat thermometer inserted into a thick part of the chicken reads 165°F.
Allow the grilled chicken to rest for at least 5 minutes before serving.
👩🏻🍳 Recipe FAQs
Chop off the woody stem off the stalk, just to where it starts to be pliable and flexible. Discard the woody stem. Peel off and discard (or place in your Chicken Stock scraps bag) the exterior, tougher leaves until you’re left with softer, pliable lemongrass. Slice this part of the lemongrass into thin slices. You might want to place the slices in a colander and give it a quick rinse before adding it to the marinade, as sometimes dirt can get stuck between the leaves.
Allow the chicken to cool down, then store in an airtight container in the refrigerator for up to 5 days.
🍽 Serving ideas
We usually serve this Thai Lemongrass Chicken over Instant Pot Basmati Rice (or jasmine rice) or Instant Pot Garlic Rice. It’s also delicious served with Filipino Fried Rice or cauliflower rice.
If you prefer to serve the chicken over rice noodles you can make this Chili Garlic Noodles recipe.
For side dishes, serve this chicken with a side of seasonal veggies like Grilled Asparagus in Foil, Air Fryer Broccoli, or one of our favorite side salads, this Asian Carrot Cucumber Salad.
🍷 🥂 Wine pairings
The light and bright flavors of the chicken marinade pairs well with wines that typically pair well with Thai cuisine. A Riesling is a popular wine pairing for Thai food, as well as sparkling wine or a Chenin Blanc. I also enjoy this chicken dinner with Sauvignon Blanc.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you’ll need:
- Mixing bowl and whisk to make the marinade.
- Indoor grill pan (that link takes you to my favorite Finex Grill Pan, which you see in the photos in this recipe) or outdoor grill.
- Basting brush to brush the grill with olive oil.
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Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Thai Lemongrass Chicken and Rice
Ingredients
- 2 – 2½ pounds boneless, skinless chicken thighs
Marinade
- 3 tablespoons olive oil, divided
- 3 tablespoons chopped lemongrass, see notes
- 3 tablespoons soy sauce or coconut aminos
- 3 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons finely minced shallots
- 2 tablespoons light brown sugar
- 1 tablespoon sweet chili sauce
- 1 tablespoon Thai red curry paste
- 3 garlic cloves, minced
- 2 teaspoons finely minced ginger
- 1 teaspoon dried basil
Rice
- 2 cups jasmine rice
Instructions
- In a large bowl or in a large ziplock bag, whisk together 1 tablespoon of olive oil (reserve the rest for later) and the rest of the marinade ingredients. Save 1/4 cup for later Submerge the chicken in the rest of the marinade, refrigerate and marinate for at least 30 minutes up to overnight.
- While the chicken is marinating, rinse and then cook the rice according to package directions.
- After marinating, heat the remaining olive oil on a grill pan or brush a grill with olive oil and heat over medium-high heat (if using a grill, heat to 375-425°F).
- Add the chicken to the hot grill or grill pan and cook 5-7 minutes on each side, brushing with the reserve 1/4 cup marinade as needed, until an internal thermometer inserted into the chicken reads 165°F.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
