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Want to grill something so tasty it’ll make your neighbors peek over the fence? Say hello to Lemongrass Chicken!
I seriously can’t get enough of this Lemongrass Chicken. Juicy chicken thighs soaked in a zesty, tangy marinade with that magical fresh lemongrass vibe. Is your mouth watering yet?
It’s a star from Vietnamese cuisine, and trust me, it’s way easier to make than it sounds. Make sure you keep hold of that recipe card!
Imagine this: you’re at a BBQ gathering, the grill’s sizzling, and the smell of lemongrass chicken thighs is floating through the air.
It’s got that perfect mix of sweet, sour, and savory—thanks to lime juice, brown sugar, and a splash of fish sauce.
Jeremy is a huge fan of marinading, and he says the flavor in this marinade is crazy. I think it’s something about the fish sauce. Try it and you’ll see!
Grab your food processor, and let’s make some juicy chicken thighs that’ll have everyone begging for seconds!
Whether you’re cooking for busy weeknights or just craving something fresh and fun, this lemongrass chicken is your ticket to looking like a grill master.
Some of our other favorite chicken recipes we have on our site include: Teriyaki Chicken Fried Rice Recipe, Chinese Chicken Recipe, and Brown Sugar Bacon Wrapped Chicken Recipe.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE LEMONGRASS CHICKEN:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- WHERE TO FIND LEMONGRASS?
- HOW TO PREPARE LEMONGRASS?
- WHAT KIND OF CHICKEN SHOULD I USE?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Grilled Vietnamese Lemongrass Chicken
WHY THIS RECIPE WORKS:
- Big Flavor, Little Effort – The food processor does all the hard work, blending up that fragrant lemongrass chicken taste in minutes. You just grill and chill!
- Grill Magic – Cooking over medium heat on the outdoor grill gives you those nice grill marks and keeps the chicken super tender. It’s like a flavor hug from Southeast Asia.
- Make-Ahead Friendly – Marinate it overnight, and you’re ready to go the next time you’re hungry. It’s perfect for lazy cooks (like me) who still want to impress.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Lemongrass stalks
- Shallot
- Garlic
- Lime juice
- Lime zest
- Light brown sugar
- Vegetable oil
- Soy sauce
- Fish sauce
- Boneless skinless chicken thighs
HOW TO MAKE LEMONGRASS CHICKEN:
- Place the lemongrass, shallot, garlic, lime juice, lime zest, brown sugar, oil, soy sauce, and fish sauce into a food processor.
- Process until smooth.
- Add the chicken to a large bowl.
- Pour the marinade over the chicken. Toss to combine.
- Cover with plastic wrap and place in the fridge—Marinate for at least 4 hours or up to overnight.
- When ready to cook, prepare the grill over medium-high heat.
- Cook the chicken thighs, discarding leftover marinade, for about 6 minutes per side, or until the internal temperature reaches 165°F. Serve immediately.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHERE TO FIND LEMONGRASS?
You can snag fresh lemongrass at Asian grocery stores or Asian markets—look for the long, skinny stalks that smell like lemony heaven.
Some big grocery stores have it too, usually near the herbs.
If you’re stuck, lemongrass paste from the spice aisle works in a pinch—just use a couple tablespoons!
HOW TO PREPARE LEMONGRASS?
To reach the tender white part of the lemongrass, you will cut off an inch from the root and about 3 inches up the stalk.
Discard the root and remaining stalk.
With what is left, peel off the tough outer layers until you get to the tender white inside.
I will then slice this into small pieces before adding to the food processor.
WHAT KIND OF CHICKEN SHOULD I USE?
Go for boneless chicken thighs—they’re juicy and forgiving on the grill.
Chicken breasts can work, but they dry out faster, and nobody wants sad, chewy chicken.
Thighs are the way to go for that juicy meat vibe!
ANY ADDITIONS?
Want to fancy up this grilled chicken? Here are 10 easy ideas to mix in or pile on top:
- Fresh Mint – Toss some leaves on after grilling for a cool, zingy twist.
- Thai Basil – Add this for an herby kick that screams Southeast Asia.
- Rice Noodles – Serve it over these for a bun ga nuong bowl vibe.
- Nước Chấm – Dip it in this tangy Vietnamese sauce for extra yum.
- Bell Pepper – Grill some slices alongside for a pop of color.
- Coconut Milk – Drizzle a little on top for a creamy surprise.
- Red Onion – Sprinkle thin slices for a crunchy bite.
- Fresh Vegetables – Add shredded carrots or cucumbers on the side.
- Thai Chili – Chop one up for spicy lemongrass chicken if you’re brave!
- White Rice – Pair it with this for a simple, filling meal.
ANY SUBSTITUTIONS?
Mix it up with these swaps if you’re in the mood!
- Lemongrass Paste – Use this instead of lemongrass stalks—about 2 tablespoons does the trick.
- Palm Sugar – Swap light brown sugar for this if you’ve got it; it’s super authentic!
- Coconut Aminos – Replace soy sauce with this for a gluten-free option.
- Avocado Oil – Use this instead of vegetable oil for a healthier twist.
- Lemon Zest – No limes? Use this plus some lemon juice instead of lime zest.
- Chicken Breasts – Sub these for boneless chicken thighs if you prefer leaner meat—just watch the cooking time!
HOW TO STORE:
Refrigerator:
Pop any leftover lemongrass chicken in an airtight container and store it in the fridge for up to 3 days.
Reheat it on the grill or in a large skillet—it’ll still taste amazing!
Freezer:
Wrap each piece in plastic wrap, then toss them in a freezer bag.
They’ll keep for up to 2 months.
Thaw in the fridge overnight, then grill or pan-fry to warm up those juicy chicken thighs.
DANA’S TIPS AND TRICKS:
- Prep Lemongrass Right – Peel off the tough stuff and use just the soft white part—it’s the secret ingredient for that flavor pop!
- Marinate Longer – Let it sit overnight if you can. The best flavor comes with patience (unlike me waiting for cookies).
- Check the Temp – Use a thermometer to hit that 165°F internal temperature. No guesswork, just perfect chicken!
- Oil the Grill – Brush your grill pan or grates with oil so nothing sticks. Cleanup’s bad enough already!
- Slice Shallots Thin – Keep those shallot pieces small so they blend smooth in the food processor.
- Rest It – Let the chicken sit a minute after grilling—it keeps the juices locked in for juicy meat.
Boom! Lemongrass Chicken that’s bursting with flavor and so easy to make!
It’s the kind of dish that makes you feel like a pro chef, even if you’re just flipping it on your outdoor grill.
If you like this recipe, you might also like:
Grilled Vietnamese Lemongrass Chicken
Ingredients
- 2 stalks lemongrass tender white part only*
- 1 large shallot ¼ inch sliced, skin removed
- 4 large cloves garlic
- 3 tablespoons lime juice fresh squeezed
- zest of 1 lime
- 2 tablespoons light brown sugar packed
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 2 teaspoons fish sauce
- 2 pounds boneless skinless chicken thighs
Instructions
- Place the lemongrass, shallot, garlic, lime juice, lime zest, brown sugar, oil, soy sauce, and fish sauce into a food processor.2 stalks lemongrass, 1 large shallot, 4 large cloves garlic, 3 tablespoons lime juice, zest of 1 lime, 2 tablespoons light brown sugar, 2 tablespoons vegetable oil, 1 tablespoon soy sauce, 2 teaspoons fish sauce
- Process until smooth.
- Add the chicken to a large bowl.2 pounds boneless skinless chicken thighs
- Pour the marinade over the chicken. Toss to combine.
- Cover with plastic wrap and place in the fridge—Marinate for at least 4 hours or up to overnight.
- When ready to cook, prepare the grill over medium-high heat.
- Cook the chicken thighs, discarding leftover marinade, for about 6 minutes per side, or until the internal temperature reaches 165°F. Serve immediately.
Notes
- Prep Lemongrass Right – Peel off the tough stuff and use just the soft white part—it’s the secret ingredient for that flavor pop!
- Marinate Longer – Let it sit overnight if you can. The best flavor comes with patience (unlike me waiting for cookies).
- Check the Temp – Use a thermometer to hit that 165°F internal temperature. No guesswork, just perfect chicken!
- Oil the Grill – Brush your grill pan or grates with oil so nothing sticks. Cleanup’s bad enough already!
- Slice Shallots Thin – Keep those shallot pieces small so they blend smooth in the food processor.
- Rest It – Let the chicken sit a minute after grilling—it keeps the juices locked in for juicy meat.
Nutrition
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