Ingredients
Scale
- 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 lemongrass, garlic, ginger, fish sauce, soy sauce, lime juice, sugar, and chilies in a bowl. Whisk until sugar dissolves.
- Marinate the Chicken: Place chicken in a resealable bag or dish. Pour marinade over chicken and coat evenly. Refrigerate at least 1 hour (preferably 4–6 hours).
- Choose Your Cooking Method:
- Grill: Preheat grill to medium-high; cook 5–7 minutes per side until charred.
- Stovetop: Heat oil in skillet and cook over medium-high 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 chicken rest 5 minutes before slicing to retain juiciness.
Notes
- Adjust chilies to your preferred heat level.
- Serve with steamed rice, noodles, or a fresh salad.
- Can be made ahead and stored in the fridge for 2–3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Marinate & Cook (Grill/Stovetop/Oven/Air Fry)
- Cuisine: Thai