This Thai Lemongrass Chicken recipe is bursting with authentic Thai flavors. Serve it over fluffy white rice or flavorful fried rice for a satisfying and delicious Thai dinner experience.
The aroma of lemongrass filling the kitchen always brings back fond childhood memories. It was a surefire sign that a delicious meal was on its way!
My mom has always cultivated lemongrass in her garden. It’s an essential ingredient in a wide range of Asian cuisines, from vibrant Thai dishes to comforting Filipino fare. Fortunately, for those of us without a green thumb, lemongrass is now readily available in most grocery stores.
Thai Lemongrass Chicken is a personal favorite. This popular Thai takeout dish is surprisingly simple to recreate in your own kitchen. Try it tonight – you can serve it over a bed of white rice or alongside your favorite fried rice recipe.
🌟 Why This Thai Lemongrass Chicken Recipe Works
This recipe is designed for home cooks of all skill levels, offering a straightforward and rewarding culinary experience.
- Simple: The steps involved in creating this delicious Thai chicken dish are incredibly easy to follow, making it a perfect choice for a weeknight meal.
- Fast: Aside from the 30-minute marinating time, the preparation and cooking processes each take only about 15 minutes.
- Super Delicious: Prepare your taste buds for an explosion of amazing Thai flavors! The combination of lemongrass, herbs, and spices creates a truly unforgettable dish.
- Versatile: During warmer months, you can easily prepare this chicken on an outdoor grill for a smoky flavor. When the weather turns cooler, an indoor grill pan works just as well. And in a pinch, you can even use a cast-iron skillet on your stovetop.
🛒 Key Ingredients for the Best Thai Lemongrass Chicken
If you enjoy Thai cooking, you likely already have many of these ingredients in your pantry. If not, they’re typically easy to find at most grocery stores. You can also check your local Asian market or browse online for specific items.
- Chicken: I prefer using skinless, boneless chicken thighs because they offer more flavor and a juicier, more tender texture compared to chicken breasts. However, you can certainly use chicken breasts if you prefer.
- Olive Oil: Brushing your grill pan with olive oil prevents the chicken from sticking, ensuring it releases easily during cooking.
Marinade Ingredients:
- Lemongrass: Fresh lemongrass stalks are usually available in the produce aisle of most neighborhood grocery stores, often near other “Asian ingredients” like ginger root, Thai chilis, and jicama. This recipe calls for two stalks. (See the FAQ section below for tips on preparing lemongrass).
- Soy Sauce: For a gluten-free option, you can substitute coconut aminos.
- Fish Sauce: Just a touch of fish sauce contributes a salty, savory, and slightly sour umami flavor to the marinade.
- Lime Juice: Fresh lime juice adds essential acidity and brightens up the overall flavor profile of the marinade.
- Sweet Chili Sauce: This is the same sauce you might dip spring rolls in. It helps to balance the other ingredients’ sour notes, creating a harmonious blend of flavors.
- Red Curry Paste: This adds a gentle warmth and complex depth of flavor to the marinade.
- Brown Sugar: I always include a bit of brown sugar in my Asian marinades. It balances the other flavors, adds a touch of sweetness, and enhances the depth of flavor.
- Aromatics: Aside from lemongrass (the star of the show!), you’ll mix in minced garlic, shallots, and fresh ginger to create an intensely fragrant and flavorful marinade.
- Basil: A sprinkle of dried basil adds a pleasant herbal dimension to the dish.
Optional Ingredients:
- For a creamier Thai chicken dish, consider adding coconut milk to the marinade.
- Garnish your finished dish with sliced green onions, fresh cilantro, fresh parsley, Thai basil, or other fresh herbs to enhance its visual appeal and flavor.
✅ How to Make Thai Lemongrass Chicken: A Step-by-Step Guide
A complete list of ingredients with measurements, along with detailed cooking instructions, can be found in the printable recipe card at the bottom of this post. For visual learners, here are some step-by-step photos to guide you through the process. I hope they’ll be helpful in creating this delicious Thai dish!
- In a large bowl, combine all the marinade ingredients.
- Whisk the marinade ingredients together thoroughly until well combined.
- Set aside approximately 3 tablespoons of the marinade in a separate small bowl for basting later.
4. Add the chicken pieces to the large bowl and toss to coat evenly with the marinade. Allow the chicken to marinate in the refrigerator for at least 30 minutes to allow the flavors to fully penetrate.
5. Meanwhile, if you plan to serve this dish with rice, now is a good time to rinse the rice and begin cooking it according to the package instructions.
6. Prepare your grill or grill pan by lightly brushing it with olive oil to prevent sticking.
7. Once the chicken has finished marinating, grill it over medium-high heat (approximately 375° to 425°F) for about 5-7 minutes on each side, or until fully cooked. The chicken is done when a meat thermometer inserted into the thickest part registers 165°F. Baste with the reserved marinade while grilling.
Allow the grilled chicken to rest for at least 5 minutes before slicing and serving. This helps the juices redistribute, resulting in more tender and flavorful meat.
👩🏻🍳 Frequently Asked Questions About Making Thai Lemongrass Chicken
Begin by chopping off the tough, woody stem end of the lemongrass stalk, cutting just above the point where it starts to become more pliable and flexible. Discard the woody stem. Next, peel off and discard (or save for making chicken stock) the outermost, tougher leaves until you reach the softer, more pliable inner portion of the lemongrass. Finely slice this part of the lemongrass into thin rounds. You might want to place the slices in a colander and rinse them briefly before adding them to the marinade, as dirt can sometimes accumulate between the layers of the leaves.
Allow the cooked chicken to cool completely before storing it in an airtight container in the refrigerator. Properly stored, leftover Thai lemongrass chicken will keep for up to 5 days.
🍽 Serving Suggestions for Thai Lemongrass Chicken
We typically serve this delicious Thai Lemongrass Chicken over Instant Pot Basmati Rice (or fragrant jasmine rice) or Instant Pot Garlic Rice. It’s also fantastic with Filipino Fried Rice or a lighter cauliflower rice option.
If you prefer serving the chicken over noodles, consider making these flavorful Chili Garlic Noodles to complement the dish.
For complementary side dishes, serve this chicken with seasonal vegetables like Grilled Asparagus in Foil, Air Fryer Broccoli, or a refreshing side salad like this Asian Carrot Cucumber Salad.
🍷 🥂 Wine Pairings for Thai Lemongrass Chicken
The bright and refreshing flavors of the chicken marinade harmonize beautifully with wines that typically pair well with Thai cuisine. A crisp Riesling is a classic wine pairing for Thai food, as are sparkling wine or a Chenin Blanc. I also enjoy this chicken dinner with a well-chilled Sauvignon Blanc.
🍳 Essential Kitchen Tools and Equipment for Making Thai Lemongrass Chicken
Ready to make this recipe? Here’s a list of the essential kitchen tools and equipment you’ll need to get started:
- Mixing bowl and whisk for preparing the marinade.
- Indoor grill pan (this link will take you to my favorite Finex Grill Pan, which is featured in the photos for this recipe) or a outdoor grill.
- Basting brush for brushing the grill or grill pan with olive oil to prevent sticking.
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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
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Ingredients
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2x
3x
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
Makes 4-5 servings.
Storage: Allow the meat to cool, then store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
Calories: 834kcal, Carbohydrates: 88g, Protein: 62g, Fat: 23g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Trans Fat: 0.1g, Cholesterol: 269mg, Sodium: 1617mg, Potassium: 920mg, Fiber: 2g, Sugar: 9g, Vitamin A: 667IU, Vitamin C: 4mg, Calcium: 83mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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