Name: Easy Lemongrass Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Cuisine: Southeast Asian
Ingredients: 3 tablespoons fish sauce; 2 tablespoons low-sodium soy sauce; 2 tablespoons avocado oil; ¼ cup lime juice (plus extra lime wedges for serving); 1 stalk lemongrass (roughly chopped); 1 medium shallot (peeled and quartered) or half a small red onion; 4 cloves garlic; 2 tablespoons brown sugar or maple syrup; 2 pounds boneless chicken thighs

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Introduction

This easy lemongrass chicken recipe combines bright, fresh flavors with tender, juicy chicken thighs. Infused with aromatic lemongrass and balanced by lime and fish sauce, it’s a quick and delicious meal perfect for grilling or cooking in a skillet.

A white round plate with five main layers arranged in sections: on the top left, light green shredded lettuce; next to it on the top right, bright green thin cucumber strips; below the cucumber is a pile of thin, white rice noodles; in the center, medium brown grilled chicken slices with some darker char marks; on the bottom left, bright orange thin carrot sticks. Fresh green cilantro leaves sit in the middle of the dish over the chicken and carrots. Two light green lime wedges are placed on the bottom right near a silver knife with a dark patterned handle. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons fish sauce
2 tablespoons low-sodium soy sauce
2 tablespoons avocado oil
¼ cup lime juice (plus extra lime wedges for serving)
1 stalk lemongrass (roughly chopped)
1 medium shallot (peeled and quartered, or half of a small red onion)
4 cloves garlic
2 tablespoons brown sugar (or maple syrup)
2 pounds boneless chicken thighs

Instructions

Step 1: Combine fish sauce, soy sauce, avocado oil, lime juice, lemongrass, shallot, garlic, and brown sugar in a blender or jar. Blend with an immersion blender or regular blender until smooth.
Step 2: Place the chicken thighs in a large bowl and pour the marinade over them. Toss to coat evenly. Cover and marinate for at least 30 minutes.
Step 3: For grilling: Preheat the grill to medium-high heat. Grill chicken for 5-7 minutes on one side, then turn and cook another 5-7 minutes until golden and cooked through (internal temperature 165°F).
Step 4: Transfer grilled chicken to a plate and loosely tent with foil. Let it rest for at least 5 minutes before cutting.
Step 5: For skillet cooking: If chicken is refrigerated, let it come to room temperature for 15-30 minutes. Heat a large skillet over medium-high heat. Remove chicken from marinade, letting excess drip off. Cook chicken undisturbed for 3-4 minutes until browned, then flip, cover, reduce heat to medium, and cook 3-5 more minutes until cooked through. Rest for 5 minutes before slicing.
Step 6: Serve chicken warm with rice or rice noodles, fresh lettuce, shredded carrots, cucumber, cilantro, and lime wedges. Optionally garnish with thinly sliced green onions and an extra squeeze of lime juice.

Tips & Variations

Use maple syrup instead of brown sugar for a vegan-friendly sweetener.
For extra flavor, marinate the chicken overnight in the refrigerator.
Adjust the amount of lime juice depending on your preferred level of tartness.
If you can’t find fresh lemongrass, substitute with 1-2 teaspoons of lemongrass paste or powder.
Serve with a side of pickled vegetables to add a tangy crunch.

Storage

Store any leftover chicken in a sealed container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat or microwave until heated through. You can also freeze the cooked chicken for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white round plate holds a colorful layered dish arranged in sections. On the left, a bed of light green lettuce leaves forms the base, topped with bright orange thin carrot sticks. Next to the carrots are slices of grilled chicken with a golden-brown, slightly charred surface, arranged in a neat row. Fresh green cilantro leaves sit on top, adding vibrant color and texture. Above the chicken, thin, crisp green cucumber strips are laid out horizontally. To the right side of the plate, there is a small serving of white, delicate rice noodles piled loosely. Two lime wedges with light green skin and juicy flesh are placed near the carrots and chicken. A knife with a spotted brown and black handle rests on the plate's right side. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use boneless chicken breasts, but thighs tend to stay juicier and more flavorful. If using breasts, watch cooking times closely to avoid drying out the meat.

Is this recipe spicy?

No, this recipe is not spicy by default. If you like heat, consider adding sliced chili peppers or a dash of chili flakes to the marinade.