Thai Lemongrass Chicken (Printable Recipe)

Juicy Thai-style chicken with lemongrass, herbs, and heat—easy, bold, and great for any dinner.

# Ingredients You'll Need:

01 - 1.5 pounds boneless skinless chicken thighs or breasts

02 - 2 stalks lemongrass, tough outer leaves removed, inner stalk finely minced

03 - 3 cloves garlic, minced

04 - 1 tablespoon fresh ginger, grated

05 - 2 tablespoons fish sauce

06 - 1 tablespoon soy sauce

07 - 1 tablespoon freshly squeezed lime juice

08 - 1 tablespoon brown sugar or palm sugar

09 - 1–2 Thai bird’s eye chilies, finely chopped

10 - 1 tablespoon neutral oil for cooking

11 - Chopped fresh cilantro

12 - Lime wedges

01 - Whisk together minced lemongrass, garlic, ginger, fish sauce, soy sauce, lime juice, sugar, and chilies in a bowl until sugar dissolves.

02 - Place chicken in a resealable bag or dish and pour in the marinade. Mix well to coat and refrigerate for at least 1 hour or up to 6 hours.

03 - Preheat grill to medium-high. Grill chicken for 5–7 minutes per side until nicely charred and cooked through.

04 - Heat neutral oil in a skillet over medium-high heat. Cook chicken until golden and fully cooked, about 6–8 minutes per side.

05 - Roast at 400°F (200°C) for 20–25 minutes or air fry at 375°F (190°C) for 15–18 minutes, flipping halfway through.

06 - Allow chicken to rest for 5 minutes before slicing to retain juices and enhance tenderness.

01 - For maximum flavor, marinate the chicken for at least 4 hours. Adjust chili quantity to control spice level.