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This bold and citrusy Thai Lemongrass Chicken brings authentic Southeast Asian flavor straight to your kitchen. Juicy marinated chicken soaks up a vibrant blend of lemongrass garlic ginger and chili then cooks up quickly whether grilled pan-seared or roasted. It is perfect for weeknights yet impressive enough for guests.
I first cooked this on a busy Tuesday with only lemongrass to use up. The aroma filled the kitchen so quickly that my kids ran in asking if it was Thai takeout.
Ingredients
- Boneless skinless chicken thighs or breasts: juicy and tender when marinated properly
- Fresh lemongrass: choose firm stalks with pale lower halves for maximum citrusy flavor
- Garlic: fresh minced garlic infuses the marinade with savory warmth
- Fresh ginger: grated adds depth and a subtle bite to balance the richness
- Fish sauce: delivers umami saltiness with a distinctive Thai essence
- Soy sauce: adds salinity and a touch of body opt for low sodium if desired
- Lime juice: use freshly squeezed for bright acidity
- Brown sugar or palm sugar: lends sweetness that offsets the spice and tang
- Thai bird's eye chilies: choose red ripe chilies for bold heat adjust to preference
- Neutral cooking oil: such as avocado or canola keeps the flavors clean
- Fresh cilantro and lime wedges: for garnish both bring cooling brightness
Step-by-Step Instructions
- Make the Marinade:
- Whisk together minced lemongrass garlic ginger fish sauce soy sauce lime juice sugar and chilies in a medium bowl until sugar dissolves completely and a uniform mixture forms
- Marinate the Chicken:
- Place the chicken in a large resealable bag or shallow dish then pour in the marinade and massage until evenly coated Cover and refrigerate for at least one hour or up to six to allow full flavor absorption
- Grill the Chicken:
- Preheat a grill to medium high Place the marinated chicken directly on the grates and cook for five to seven minutes per side until deeply charred and cooked through with internal temperature reaching one hundred sixty five degrees Fahrenheit
- Pan Sear on the Stovetop:
- Heat a tablespoon of neutral oil in a skillet over medium high Once hot add chicken and cook for six to eight minutes per side until golden brown and fully cooked inside
- Oven Roast or Air Fry:
- Preheat oven to four hundred degrees Fahrenheit or air fryer to three hundred seventy five Roast or air fry chicken for fifteen to twenty five minutes flipping halfway until exterior caramelizes and juices run clear
- Rest and Slice:
- Transfer cooked chicken to a plate tent loosely with foil and rest for five minutes to allow juices to redistribute Slice against the grain for maximum tenderness
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Lemongrass is my go to ingredient in Thai recipes The first time I smashed and chopped it I was hooked by its clean citrus scent It reminds me of dinners in Bangkok with grilled chicken skewers and dipping sauces on every table
Storage Tips
Store leftovers in an airtight container in the fridge for up to four days The flavor deepens overnight making it perfect for next day rice bowls or noodle salads Freeze cooked chicken in freezer safe bags for up to two months Thaw overnight and reheat gently in a skillet or microwave
Ingredient Substitutions
Swap chicken thighs with tofu or tempeh for a plant based alternative Use tamari or coconut aminos in place of soy sauce for gluten free If fresh lemongrass is unavailable use lemongrass paste but start with half the amount and adjust to taste
Serving Suggestions
Serve over jasmine rice to absorb all the flavorful juices Pair with lightly dressed rice noodles or fresh vegetable salad Top with crushed peanuts or toasted sesame seeds for crunch and extra flavor
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Cultural Context
Lemongrass chicken is a staple in Thai street food culture often grilled over charcoal and served with sticky rice It balances hot sour salty and sweet which is the heart of Thai cooking tradition
Frequently Asked Questions About Recipes
- → Can I use chicken breasts instead of thighs?
Yes, both boneless thighs and breasts work well. Thighs tend to stay juicier, but breasts are a leaner option.
- → What can I substitute for fresh lemongrass?
If fresh lemongrass isn’t available, use lemongrass paste at half the quantity. It adds similar flavor.
- → Is this dish spicy?
It has heat from Thai chilies, but the spice level is adjustable. Use fewer chilies for a milder taste.
- → Can I prepare this ahead of time?
Yes, marinate the chicken up to 24 hours ahead. Cooked chicken stores well in the fridge or freezer.
- → What sides pair well with it?
Jasmine rice, rice noodles, pickled cucumbers, or fresh herbs make great complements. Try a Thai dipping sauce too.