Lemongrass Chicken Recipe

Introduction

Lemongrass Chicken is a fragrant and flavorful dish that brings a bright, citrusy twist to tender chicken thighs. Perfect for a quick weeknight dinner or an impressive weekend meal, this recipe is simple yet packed with vibrant Southeast Asian flavors.

Ingredients

• 2 tablespoons canola oil
• 2 tablespoons finely chopped lemongrass
• 1 tablespoon lemon juice
• 2 teaspoons soy sauce
• 2 teaspoons light brown sugar
• 2 teaspoons minced garlic
• 1 teaspoon fish sauce
• 1 ½ pounds chicken thighs, pounded to an even thickness

Instructions

1. Step 1: Pound the chicken thighs to an even thickness to ensure uniform cooking.
2. Step 2: In a bowl, combine lemongrass, lemon juice, soy sauce, brown sugar, garlic, fish sauce, and canola oil to create the marinade.
3. Step 3: Add the chicken thighs to the marinade, making sure they are well coated. Let them sit for at least 30 minutes, or refrigerate overnight for the best flavor.
4. Step 4: Heat a skillet or grill pan over medium-high heat until hot.
5. Step 5: Cook the chicken for about 6-7 minutes on each side, until fully cooked and slightly charred.
6. Step 6: Remove the chicken from the pan and let it rest for a few minutes before slicing.
7. Step 7: Serve hot, ideally alongside Instant Pot Coconut Rice or Thai Noodle Salad for a complete meal.

Tips & Variations

• For a spicier kick, add a teaspoon of chili flakes or fresh sliced chili to the marinade.
• Swap chicken thighs for chicken breasts if you prefer leaner meat, but adjust cooking time to avoid drying out.
• Use fresh lemongrass for best results, but dried lemongrass can be substituted in a pinch.
• Marinate overnight to deepen the flavors and tenderize the chicken further.

Storage

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep the chicken moist and flavorful. The marinade can also be made in advance and kept refrigerated for up to 2 days before using.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used if you prefer leaner meat. Just be careful not to overcook them as they dry out faster than thighs.

What can I serve with lemongrass chicken?

Lemongrass chicken pairs beautifully with coconut rice, jasmine rice, or a fresh Thai noodle salad. Steamed or sautéed vegetables also make a great side.

Lemongrass Chicken Recipe

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5 from 81 reviews

This Lemongrass Chicken recipe features tender chicken thighs marinated in a fragrant blend of lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce. Quickly cooked in a hot skillet or grill pan, the chicken develops a deliciously charred exterior while remaining juicy inside. Perfect as a main dish served with coconut rice or a Thai noodle salad, this flavorful recipe takes just 40 minutes from start to finish, making it ideal for a weekday dinner or casual weekend meal.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Marinade Ingredients

• 2 tablespoons canola oil
• 2 tablespoons finely chopped lemongrass
• 1 tablespoon lemon juice
• 2 teaspoons soy sauce
• 2 teaspoons light brown sugar
• 2 teaspoons minced garlic
• 1 teaspoon fish sauce

Main Ingredient

• 1 ½ pounds chicken thighs, pounded to an even thickness

Instructions

1. Prepare the chicken: Pound the chicken thighs to an even thickness to ensure uniform cooking and tender texture.
2. Make the marinade: In a bowl, mix together the finely chopped lemongrass, lemon juice, soy sauce, light brown sugar, minced garlic, fish sauce, and canola oil until well combined.
3. Marinate the chicken: Add the chicken thighs to the marinade and coat evenly. Let them sit for at least 30 minutes; for best results, marinate overnight in the refrigerator to allow the flavors to develop fully.
4. Heat the pan: Preheat a skillet or grill pan over medium-high heat until hot enough to cook the chicken.
5. Cook the chicken: Place the marinated chicken thighs onto the pan and cook for about 6-7 minutes per side. Cook until the chicken is fully cooked through and develops a slight char on the outside.
6. Rest the chicken: Remove the cooked chicken from the pan and let it rest for a few minutes to allow the juices to redistribute and keep the meat juicy.
7. Serve: Slice the chicken and serve hot alongside sides such as Instant Pot Coconut Rice or a fresh Thai Noodle Salad for a complete meal.

Notes

• For deeper flavor, marinate the chicken overnight in the refrigerator.
• Use boneless, skinless chicken thighs for best results and tenderness.
• If you don’t have lemongrass, fresh finely minced lemongrass or frozen lemongrass can work as substitutes.
• Cooking times may vary depending on the thickness of the chicken thighs and heat of your pan; use a meat thermometer to ensure internal temperature reaches 165°F (74°C).
• Canola oil is used for its neutral flavor and high smoke point; you can substitute with other neutral oils if preferred.

Keywords: lemongrass chicken, Thai chicken recipe, easy chicken marinade, skillet chicken, grilled chicken thighs, Southeast Asian chicken, weeknight dinner, fragrant chicken