Thai Lemongrass Chicken

Introduction

Thai cuisine is known for its vibrant flavors—bright citrus notes, aromatic herbs, and a perfect balance of sweet, salty, and spicy. This Thai Lemongrass Chicken brings all of that to your table in a simple, approachable recipe.

Fresh lemongrass is the star ingredient, infusing the chicken with a citrusy, slightly floral aroma that instantly elevates the dish. Garlic, ginger, and Thai chilies add warmth and heat, while fish sauce and soy sauce deepen the savory umami flavors. Brown sugar balances the spice and saltiness, creating a harmonious, crave-worthy marinade.

This recipe is perfect for busy weeknights because the prep is minimal, yet the flavor is anything but. It’s also great for meal prep, as marinated chicken can be cooked in bulk and stored for easy lunches or dinners throughout the week.

Whether you’re cooking for your family, entertaining guests, or simply craving bold Thai flavors at home, this recipe delivers.

Why You’ll Love This Recipe

• Bursting with authentic Thai flavors from fresh lemongrass, garlic, ginger, and chilies.
• Juicy, tender chicken every time thanks to proper marination.
• Versatile cooking methods: grill, stovetop, oven, or air fryer.
• Quick hands-on prep time of just 15 minutes.
• Perfect for meal prep, weeknight dinners, or entertaining.
• Balanced flavor profile: savory, sweet, spicy, and citrusy in every bite.

Ingredients Breakdown

Here is the exact ingredient list, organized for clarity:

Chicken

• 1.5 lbs boneless skinless chicken thighs (or breasts)

Marinade

• 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)

Cooking

• 1 tablespoon neutral oil for cooking (stovetop)

Optional Garnish

• Chopped cilantro
• Lime wedges

Yield

This recipe makes 4 servings.

Tools & Equipment Needed

• Medium bowl for mixing marinade
• Resealable bag or shallow dish for marinating chicken
• Whisk or fork for combining ingredients
• Knife and cutting board for mincing lemongrass and chilies
• Skillet or grill for cooking
• Tongs or spatula for flipping chicken
• Oven or air fryer if choosing those methods
• Plate or tray to rest cooked chicken

Step-by-Step Instructions

Step 1: Make the Marinade

In a medium bowl, combine:

• 2 stalks minced lemongrass
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 tablespoon brown sugar or palm sugar
• 1–2 finely chopped Thai bird’s eye chilies

Whisk until the sugar dissolves and the mixture is fully combined. This fragrant marinade will infuse the chicken with a balanced blend of citrusy, savory, and spicy flavors.

Step 2: Marinate the Chicken

Place 1.5 lbs of boneless chicken thighs (or breasts) into a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are evenly coated.

Seal the bag or cover the dish and refrigerate for at least 1 hour. For best results, marinate for 4–6 hours to allow the flavors to deeply penetrate the meat.

Tip: Longer marination enhances flavor and tenderness, especially for chicken breasts.

Step 3: Choose Your Cooking Method

Grilling

• Preheat grill to medium-high heat.
• Cook the chicken for 5–7 minutes per side until nicely charred and fully cooked through.

Stovetop

• Heat 1 tablespoon of neutral oil in a skillet over medium-high heat.
• Cook chicken until golden brown and cooked through, flipping once.

Oven

• Preheat oven to 400°F (200°C).
• Place chicken on a baking tray and roast for 20–25 minutes until fully cooked.

Air Fryer

• Preheat air fryer to 375°F (190°C).
• Cook chicken for 15–18 minutes, flipping halfway through.

Tip: Internal temperature should reach 165°F (74°C) for safe consumption.

Step 4: Rest and Slice

Once cooked, transfer chicken to a plate or cutting board and let rest for 5 minutes. Resting ensures the chicken remains juicy and allows juices to redistribute.

Slice the chicken against the grain before serving.

Step 5: Serve and Garnish

Serve the Thai Lemongrass Chicken with steamed rice, noodles, or a fresh salad. Garnish with chopped cilantro and lime wedges for added brightness and color.

Tip: Squeezing fresh lime juice over the cooked chicken enhances the citrusy flavors from the lemongrass marinade.

Tips & Variations

Adjusting Heat

• Remove seeds from bird’s eye chilies to reduce spice.
• Add extra chilies or a pinch of chili flakes for more heat.

Marinade Enhancements

• Add a teaspoon of sesame oil for a nutty undertone.
• Include a splash of coconut milk for a creamier texture and slight sweetness.
• Use kaffir lime leaves for an additional citrus aroma.

Protein Options

• Chicken breasts or thighs both work; thighs are juicier.
• Can also be made with shrimp, firm tofu, or pork tenderloin using the same marinade.

Make-Ahead

• Marinate chicken up to 12 hours ahead of cooking.
• Cooked chicken can be stored in the fridge for 3–4 days or frozen for up to 2 months.

Side Suggestions

• Serve with jasmine rice, coconut rice, or rice noodles.
• Pair with sautéed vegetables or a Thai-inspired salad.
• Top with chopped peanuts or crispy shallots for added texture.

Flavor Profile & Pairings

Thai Lemongrass Chicken is:

• Aromatic: Thanks to fresh lemongrass and ginger.
• Savory: Fish sauce and soy sauce provide umami depth.
• Citrusy: Lime juice brightens and balances flavors.
• Sweet & Spicy: Brown sugar and chilies create harmony.

Suggested pairings:

• Steamed jasmine rice or brown rice
• Rice noodles with light soy or peanut sauce
• Fresh cucumber salad for cooling contrast
• Stir-fried or steamed vegetables

Nutritional Overview

Estimated nutrition per serving:

• Calories: 310 kcal
• Protein: High, from chicken
• Carbohydrates: Low, depending on side
• Fat: Moderate, from natural chicken fat and oil
• Fiber: Low; increase by adding vegetables
• Dietary Notes: Gluten-free if using gluten-free soy sauce; dairy-free; high protein; low-carb option if served without rice or noodles

FAQs

Can I use chicken breasts instead of thighs?

Yes, but thighs stay juicier. Adjust cooking time to prevent overcooking breasts.

Can I make this ahead for meal prep?

Yes. Marinate and cook chicken, then store in airtight containers for up to 4 days in the fridge.

Can I grill indoors?

Yes, use a grill pan or broiler to achieve a similar charred flavor.

How spicy is this dish?

The heat level depends on the number of bird’s eye chilies. Adjust according to your tolerance.

Can I freeze this chicken?

Yes. Freeze cooked, sliced chicken in airtight containers for up to 2 months. Thaw in the fridge before reheating.

Cooking Timeline (At a Glance)

Stage	Time
Marinade prep	5 minutes
Chicken marination	1–6 hours
Cooking	15–25 minutes
Resting	5 minutes
Total hands-on	~20 minutes

Serving Suggestions

• Serve sliced chicken atop steamed rice or noodles.
• Garnish with cilantro and lime wedges.
• Add stir-fried or fresh vegetables for a complete meal.
• For a light dinner, serve with a crisp salad.

Recipe Variations

Coconut Lemongrass Chicken

Add 2–3 tablespoons coconut milk to the marinade for a creamy, slightly sweet variation.

Honey-Lemongrass Glazed Chicken

Drizzle honey over cooked chicken for a sticky, caramelized glaze.

Lemongrass Tofu

Use firm tofu instead of chicken for a vegetarian-friendly version. Marinate and pan-fry until golden.

Thai Lemongrass Chicken Skewers

Thread chicken onto skewers and grill for a fun presentation, perfect for entertaining.

Ingredient Spotlight

Lemongrass

• Selection: Choose firm, pale stalks.
• Storage: Store in the fridge for up to 2 weeks or freeze for long-term use.
• Tip: Use only the tender inner stalk for cooking; remove tough outer layers.

Fish Sauce

• Role: Adds umami depth and savory richness.
• Tip: Use sparingly; it’s salty and concentrated.

Thai Bird’s Eye Chili

• Heat Level: Very spicy; adjust quantity based on preference.
• Tip: Removing seeds reduces heat without losing flavor.

Pro Cooking Tips

• Marinate chicken long enough to absorb flavors but avoid over-marinating acidic ingredients like lime juice.
• Cook chicken to 165°F (74°C) internal temperature for safety and juiciness.
• Let chicken rest after cooking to retain moisture.
• Use high heat for grilling or stovetop to achieve caramelized exterior.

Storage & Freezing Guide

Storing

• Refrigerate cooked chicken in an airtight container for up to 4 days.
• Reheat gently on stovetop, in oven, or microwave.

Freezing

• Freeze cooked chicken in airtight containers or freezer bags for up to 2 months.
• Thaw in refrigerator overnight and reheat before serving.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	310 kcal
Protein	High
Carbs	Low
Fat	Moderate
Fiber	Low
Dietary Notes	Gluten-free if using GF soy sauce; dairy-free; high protein

Expanded Conclusion

Thai Lemongrass Chicken brings bold, authentic Thai flavors to your table in an easy, approachable way. The combination of lemongrass, garlic, ginger, lime, and chilies ensures every bite is aromatic, savory, and slightly sweet.

Whether you grill, pan-sear, oven-roast, or air-fry, this chicken is tender, juicy, and bursting with flavor. Serve it with rice, noodles, or vegetables for a complete meal that’s perfect for weeknights, meal prep, or impressing guests.

With minimal prep and maximum flavor, this recipe is sure to become a family favorite. The marinade can be made ahead, the chicken can be cooked in a variety of ways, and the dish can be customized to suit spice tolerance and dietary needs. Enjoy the bold, citrusy flavors of Thailand at home with this versatile, delicious Thai Lemongrass Chicken.

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