This spicy, citrusy, garlicky Lemongrass Chicken is one for the books! Succulent chicken thighs are marinated in a homemade lemongrass sauce and grilled to charred, juicy perfection.

 

There’s nothing quite like tender, juicy chicken thighs fresh off the grill, especially when they’ve been marinaded in a flavorful sauce first. And boy, oh boy, is the marinade for this recipe just that. Loaded with fresh lemongrass, lime juice, chili sauce, garlic, and more, it makes its way into the tender meat of the chicken over 2 hours of marinating time.

Then the chicken is grilled to succulent perfection with just the right amount of char. With every bite, the citrusy, spicy, garlicky flavor of the marinade gushes out over your taste buds. It’s insanely good! Serve yours with sliced red chili pepper, chopped fresh cilantro, and/or a couple of lime wedges. You won’t be sorry.

Why You’ll Love Lemongrass Chicken

• Such a flavorful marinade. Garlicky, citrusy, and just the right amount of spicy with a hint of sweetness, this lemongrass marinade is one for the books. It sinks into every nook and cranny of the chicken, making for incredibly flavorful bites, much like a peri peri chicken recipe.
• Juicy chicken. I love cooking chicken thighs on the grill. The marinade does a great job of tenderizing the meat, and then the grill gives the meat a perfectly charred outside and gloriously juicy inside. Is your mouth watering yet?
• Approachable. This recipe helps make Vietnamese cuisine super approachable for the home chef. With easy-to-find ingredients, simple instructions, and minimal active time, it’s easy to get it right. You’ll have your loved ones thinking they just hopped off a plane in Ho Chi Minh City.

Ingredient Notes

Here’s what you’ll need to turn this lemongrass chicken recipe into a flavorful reality. Be sure to scroll to the recipe card below for exact measurements.

For the lemongrass marinade

• Lemongrass – You’ll want to grab whole stocks from the market and chop them, You’ll only need the bottom white parts. You can discard the rest.
• Shallot – Red onion would work here as well.
• Garlic – I highly recommend using fresh garlic as opposed to something like garlic powder.
• Fresh lime juice – I mean it when I say fresh. The stuff from the bottle just won’t deliver the same bright flavor.
• Chili sauce – I used plain ol’ chili sauce, but you could use sweet chili sauce instead if you’re less into spicy food. Maybe leave out the sugar, though.
• Olive oil – Avocado oil or another neutral cooking oil will also do the trick.
• Soy sauce – I recommend using low-sodium soy sauce. It will allow you more control over the flavor of the finished product.
• Granulated sugar – The sugar adds a subtle sweetness to the marinade that balances the savory, citrusy feel of the dish nicely.
• Salt
• Freshly ground black pepper

For the chicken

• Boneless, skinless chicken thighs – Boneless skinless chicken thighs would also work. You’ll have to grill them for a little longer, though. Same with bone-on, skin on breasts or thighs.
• Optional garnishes – Red chili pepper (sliced into thin rings), chopped fresh cilantro, and lime wedges for serving.

What is Lemongrass?

Lemongrass is a tropical plant native to Asia that grows in stalks. It’s a super popular ingredient in dishes from Southeast Asia in particular. Think curries, soups, and marinades (like this one!). It has a fresh, citrusy taste and smell, similar to lime but with a little something else. Ginger, maybe. You can find it in the produce section of most Asian markets and more and more commonly in mainstream grocery stores.

What to Serve with Lemongrass Chicken

My favorite way to serve this lemongrass chicken is with a bowl of steamed white rice and a side of this Spicy Asian Cucumber Salad. You could also enjoy it alongside a bowl of Instant Pot Chicken Pho. I recommend leaving the chicken out of the pho itself and slicing and serving this lemongrass chicken on top.

Storing & Reheating Extras

• Refrigerator. Once the chicken has cooled to room temperature, seal it in an airtight container and store it in the fridge. It will keep for up to 4 days.
• Freezer. Allow the chicken to cool completely before sealing any leftovers in an airtight container. You can store it in the freezer for up to 3 months. Let the chicken thaw in the fridge before reheating.
• To reheat. Arrange the leftovers in a single layer in a baking dish and cover with aluminum foil. Bake at 350°F for 15-20 minutes or until heated through. Otherwise, microwave a chicken thigh or two in 30-second intervals until warm.

More Chicken Dinner Ideas

• Crack Chicken
• Salsa Verde Chicken
• Creamy Coconut Milk Chicken
• Baked Honey Mustard Chicken
• Black Pepper Chicken
• Chicken Flautas