This Lemongrass Chicken is packed with flavor thanks to the simple lemongrass marinade and sauce. Serve it over noodles, rice, or in a sandwich for a quick Vietnamese-inspired meal the whole family will love.
If you’re searching for a dinner recipe that’s quick, flavorful, and friendly to your wallet, then allow me to introduce you to Lemongrass Chicken. This is one of those recipes you can prep hours ahead of time and then quickly throw together once you start getting hungry. And with vibrant Vietnamese-inspired flavors in every bite, it’s guaranteed to be a hit with the whole family!
What makes this recipe so special is the not-so-secret ingredient, fresh lemongrass. This long and fibrous herb is native to Southeast Asia and delivers bright, citrusy, and zesty flavors wherever it’s used.
Here, I added it to the chicken marinade to give each chicken thigh a huge punch of flavor. After they’re seared or grilled, the chicken is ready to be slathered in the sweet and tangy finishing sauce and enjoyed as a fresh, flavorful, and fuss-free meal. It’s the perfect protein for noodles, rice, salads, sandwiches, and more!
Recipe features
- A simple aromatic lemongrass marinade and an umami-packed sauce transform boneless chicken thighs into a mouthwatering Vietnamese-inspired meal.
- A light and incredibly satisfying dinner after just 15 minutes of hands-on cooking!
- Pairs perfectly with rice noodles for busy weeknight dinners or a healthy meal prep option.
Ingredients
Chicken thighs – Boneless, skinless chicken thighs soak up the marinade and stay tender even after a quick sear. Chicken breasts work as a substitute but will dry out more easily than thighs, so keep a close eye on them while cooking.
Lemongrass – This is the fragrant, citrusy, and unmistakably Southeast Asian-inspired heart of the marinade. If you can’t find fresh lemongrass in the fresh herb section of the grocery store or at your local Asian market, you can use 1 tablespoon of lemongrass paste instead.
Soy sauce – It enhances the salty, savory depth of the marinade. Use low-sodium soy sauce to keep the salty flavors balanced.
Fish sauce – Just a little adds that deep umami funk that gives Vietnamese food its signature flavor. Don’t skip it!
Brown sugar – A touch of sugar balances the saltiness and helps the chicken develop a beautifully golden, slightly sticky seared exterior. Swap in coconut sugar if you’re avoiding refined sugars.
Finishing sauce – The simple serving sauce is made from brown sugar, soy sauce, rice vinegar, sriracha, and toasted sesame oil. Top the sliced lemongrass chicken over rice noodles, drizzle the sauce over top, and you’ll have a saucy, slurpable meal that packs a punch! Feel free to skip the sauce if you don’t plan on serving the chicken with noodles.
Instructions
Step 1: Marinate the chicken. Whisk the lemongrass marinade ingredients together in a large bowl. Add the chicken thighs and marinate them for at least 30 minutes or up to 24 hours.
Step 2: Pan-sear. Heat a large skillet over medium heat. Once hot, place the marinated chicken thighs in the pan, smooth side down. Sear on both sides until cooked through.
Step 3: Make the sauce. Meanwhile, whisk the sauce ingredients together in a small bowl. Set aside.
Step 4: Rest, slice, and serve. Let the cooked chicken rest on a cutting board for a few minutes before slicing. Serve it over rice noodles with a drizzle of the sauce, and enjoy!
Grilling instructions
Marinated chicken thighs are fantastic on the grill! To grill the lemongrass chicken thighs, preheat your grill to 400ºF to 425°F before placing them smooth side down on the oiled grates. Grill for about 5 minutes per side or until they’re charred and cooked through.
You can also cut the chicken into large chunks, soak them in the marinade, and then thread the pieces onto soaked wooden skewers before grilling for a fun, handheld version.
Tips and FAQs
- Marinating the chicken for a quick 30 minutes will impart some flavor. For the best results, though, I recommend marinating it for anywhere between 4 and 24 hours. This gives the wonderful flavors in the marinade time to really work their magic on the meat.
- Sear the chicken thighs in two batches if your skillet isn’t wide enough to fit them all comfortably. A little bit of space in between each thigh will give them the best golden brown sear.
- There’s no need to add any oil to the skillet when searing the chicken since the oil from the marinade is enough to keep it from sticking.
Tip
Follow these steps to prep the fresh lemongrass: (1) Trim the root end and any dry, woody tops. (2) Peel away the tough outer layers until you reach the pale, tender core. That’s the part you want! (3) Finely mince the lemongrass with a sharp knife or use a food processor to break it down. The finer it is, the more flavor it releases in the marinade!
Variations
- Instead of chicken – Use the lemongrass marinade for other proteins, such as pork chops, flank steak, shrimp, or even tofu.
- Make a lemongrass chicken stir fry – Slice the marinated chicken into thin strips, stir fry them in a wok with crisp vegetables, and then serve over rice with a drizzle of the sauce.
- Turn up the heat – For a spicy meal, try adding a chopped bird’s eye chili pepper, chili garlic sauce (like Huy Fong), chili flakes, or extra sriracha to the marinade.
Serving suggestions
My favorite way to serve pan-seared lemongrass chicken thighs is in noodle bowls. Slice the thighs, serve them over bouncy rice noodles or udon noodles, and add veggies on the side (I like carrots, cucumber, and cilantro). To finish, drizzle the sauce over everything and enjoy!
That’s not all, though. You can swap the noodles for jasmine rice, quinoa, or cauliflower rice (like in these banh mi bowls) or serve the chicken on a green salad for extra protein. Add some pickled carrots and daikon, plus a sprinkle of chopped peanuts or crispy shallots for extra Vietnamese-inspired flavors.
Or, for a hearty lunch, serve the seared chicken in a baguette for a bánh mì-style sandwich. Simply swap the tofu in these tofu bánh mì sandwiches with the lemongrass chicken and you’ve got one heck of a hoagie!
Is lemongrass chicken gluten-free?
This recipe is easy to make gluten-free by using tamari or coconut aminos in place of the soy sauce. Also, double-check the ingredients in your fish sauce, as some brands contain wheat.
Storage
Make ahead: You can freeze the raw chicken and marinade in a sealed freezer-safe bag for up to 2 months. Just thaw it overnight in the fridge before cooking.
Refrigerator: Store the leftover lemongrass chicken in an airtight container in the fridge for up to 4 days. Reheat it in the microwave or enjoy it cold in salads or wraps.
Freezer: You can also freeze the leftover chicken in a freezer-safe bag or container for up to 2 months. Thaw it overnight in the fridge before reheating.
More Southeast Asian-inspired recipes
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Lemongrass Chicken
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Ingredients
For the chicken:
- 1.5 lbs. boneless chicken thighs
- 2 tablespoon lemongrass finely chopped
- 3 tablespoon shallot minced
- 2 tablespoon lime juice
- 2 garlic cloves minced
- 2 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon avocado oil
For the sauce:
- ¼ cup brown sugar
- ¼ cup soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha
- 1 teaspoon toasted sesame oil
Instructions
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In a large bowl, add the lemongrass, shallot, lime juice, garlic, soy sauce, fish sauce, brown sugar, and avocado and whisk to combine. Then, add the chicken thighs smooth side down into the bowl and marinate the chicken for at least 30 minutes at room temperature, or put the bowl in the refrigerator for up to 24 hours.
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When ready to cook, heat a skillet over medium heat. Wait until the skillet is hot, then add the chicken smooth side down, shaking off any excess marinade. Cook the chicken for 5-6 minutes per side.
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While the chicken is cooking, make the sauce: whisk the brown sugar, soy sauce, rice vinegar, sriracha, and sesame oil together in a bowl and set aside.
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Once the chicken is done, transfer it to a cutting board and wait a few minutes before slicing. Serve the chicken alongside rice noodles with the sauce, shredded carrots, sliced cucumber and cilantro. Enjoy!
