Description
This Easy Lemongrass Chicken recipe features tender boneless chicken thighs marinated in a flavorful blend of fish sauce, soy sauce, lime juice, lemongrass, shallot, and garlic. Perfectly grilled or pan-seared, this dish balances savory, tangy, and sweet notes, making it a delicious and aromatic meal to serve with rice or noodles. Suitable for a quick weeknight dinner or a weekend gathering, it’s simple to prepare yet packed with vibrant flavors.
Ingredients
Scale
Marinade 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
Main Ingredient
- 2 pounds boneless chicken thighs
Instructions
- Prepare the Marinade: Combine the fish sauce, soy sauce, avocado oil, lime juice, chopped lemongrass, quartered shallot, garlic cloves, and brown sugar in a jar or blender. Use an immersion blender or regular blender to blend the mixture until smooth and well combined.
- Marinate the Chicken: Place the chicken thighs in a large bowl. Pour the blended marinade over the chicken and toss to coat all pieces evenly. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to penetrate the meat.
- Grill the Chicken: Preheat your grill to medium-high heat. Once hot, place the marinated chicken thighs on the grill. Cook for 5-7 minutes on one side, then turn and cook an additional 5-7 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (75°C). Remove from the grill and loose tent with aluminum foil. Let the chicken rest for at least 5 minutes before slicing.
- Alternatively, Sear in a Skillet: If you prefer stovetop cooking, allow refrigerated chicken to come to room temperature for 15-30 minutes. Heat a large skillet over medium-high heat. Remove excess marinade from the chicken and add them to the skillet in batches as necessary. Cook the chicken undisturbed for 3-4 minutes or until nicely browned on one side. Flip the chicken, cover with a lid, reduce heat to medium, and cook for 3-5 more minutes until cooked through. Rest chicken for 5 minutes before slicing.
- Serve: Serve the chicken warm with rice or rice noodles, accompanied by fresh lettuce, shredded carrots, cucumber, cilantro, and green onions if desired. Add an extra squeeze of fresh lime juice for brightness. The chicken can be refrigerated in a sealed container for up to 3 days or frozen for up to 3 months.
Notes
- Marinate the chicken for longer (up to 4 hours) if time allows for extra flavor.
- Use a meat thermometer to ensure the chicken is safely cooked to 165°F (75°C).
- If you don’t have lemongrass, you can substitute with finely grated lime zest and a small piece of ginger for a similar aromatic profile.
- Adjust sweetness by choosing either brown sugar or maple syrup according to taste preferences.
- Letting the cooked chicken rest before slicing helps retain juices and keeps the meat tender and moist.
- Serve with fresh herbs and crunchy veggies for texture contrast and freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Southeast Asian
Keywords: lemongrass chicken, grilled chicken, Southeast Asian chicken recipe, easy chicken marinade, boneless chicken thighs, healthy chicken dinner, lime chicken
