Lemongrass Chicken

Growing up, my mother would often prepare Lemongrass Chicken during special family gatherings. The aroma of marinated chicken sizzling on the grill would fill the air, bringing everyone together in anticipation. There’s something magical about the combination of flavors in this dish—the sweetness of the lemongrass blends beautifully with the savory notes of fish sauce and spices. Each bite transports me back to those lively evenings filled with laughter and delicious food. Cooking Lemongrass Chicken is not just about satisfying hunger; it’s about creating memories and sharing love with those around you. Whether it’s a weeknight dinner or a festive occasion, this dish is sure to impress and delight. I think you’ll find it as comforting and flavorful as I do.

Ingredients You’ll Need for Lemongrass Chicken

When crafting Lemongrass Chicken, the ingredients play a crucial role in creating harmony in flavors. Each one complements the others, from the tender chicken to the aromatic lemongrass. Here’s what you’ll need:

• 2-2 1/2 pounds boneless skinless chicken thighs, pounded to an even thickness
• 1 tablespoon olive oil
• 1/4 cup minced shallots
• 3 tablespoons chopped lemongrass (from the white inner part of 2 stalks)
• 3 tablespoons fish sauce
• 2 tablespoons less sodium soy sauce
• 2 tablespoons lime juice
• 2 tablespoons brown sugar
• 1 tablespoon Thai red curry paste
• 1 tablespoon Asian sweet chili sauce (optional)
• 3 garlic cloves, minced
• 2 teaspoons freshly grated ginger
• 1-3 teaspoons red chili paste (like Sambal Oelek)
• 1 teaspoon dried basil

Directions for Lemongrass Chicken

Cooking Lemongrass Chicken is a delightful process that fills your kitchen with incredible aromas. Let’s dive into the steps to make this dish come alive:

1. In a large bowl or Ziploc bag, whisk together the marinade ingredients: olive oil, minced shallots, chopped lemongrass, fish sauce, soy sauce, lime juice, brown sugar, Thai red curry paste, sweet chili sauce, minced garlic, grated ginger, red chili paste, and dried basil. Reserve 3 tablespoons of this marinade if you plan to make Vietnamese noodle bowls.
2. Add the chicken thighs to the marinade and ensure each piece is evenly coated. Marinate for 30 minutes at room temperature, or for up to 24 hours in the refrigerator for deeper flavor.
3. If marinated chicken has been refrigerated, allow it to sit at room temperature for 15 to 30 minutes before cooking to ensure even cooking.
4. Heat a large skillet over medium-high heat. You may need to work in batches, so don’t overcrowd the pan. Remove the chicken from the marinade, letting the excess drip off, and add the chicken to the skillet.
5. Cook undisturbed for 3 to 4 minutes, or until the first side is nicely browned. Turning the chicken over, cover, and reduce the heat to medium. Cook for an additional 3 to 5 minutes, depending on the thickness, until the chicken is cooked through with an internal temperature of 165 degrees Fahrenheit.
6. Let the chicken rest for 5 minutes before slicing into pieces. This resting time allows the juices to redistribute, ensuring tender bites.
7. For grilling, preheat the grill to medium heat (375 to 450 degrees Fahrenheit). Remove the chicken from the marinade, letting excess marinade drip off. Grill the chicken undisturbed for 5 to 7 minutes per side, or until cooked through.
8. After grilling, let the chicken rest for 5 minutes to enhance flavors and moisture retention before slicing.

How to Switch It Up

There are many ways to switch up your Lemongrass Chicken experience. Here are some suggestions:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze marinated chicken for up to 3 months. Just make sure to thaw it properly before cooking.
• Pairing: Serve with steamed jasmine rice or alongside a fresh salad for a balanced meal.
• Spice It Up: Add more red chili paste for an extra kick or pair with a tangy dipping sauce.
• Variety: Try using boneless skinless chicken breasts if you prefer a leaner cut. Adjust the cooking time accordingly.
• Fresh Herbs: Garnish with fresh cilantro or mint for an added layer of flavor and freshness.

What to Serve Alongside Lemongrass Chicken

• Steamed Jasmine Rice: The perfect companion for soaking up the delicious marinade.
• Fresh Salad: A crisp salad with a light dressing complements the richness of the chicken.
• Grilled Vegetables: Pair with seasonal veggies for a colorful and nutritious plate.
• Rice Noodles: Serve with rice noodles tossed in a light sauce for a delightful twist.
• Spring Rolls: These make for a refreshing appetizer before enjoying your main dish.
• Occasions: This dish is perfect for gatherings, weeknight dinners, or special celebrations.

FAQ

Conclusion

In conclusion, Lemongrass Chicken is a delightful dish that combines aromatic flavors with tender chicken, perfect for any occasion. I encourage you to try making this recipe at home; it’s sure to impress your family and friends. Enjoy the process of cooking and the joy it brings to your table!

Lemongrass Chicken

The ultimate comfort food, Lemongrass Chicken bursts with flavor and is perfect for an easy weeknight dinner. The tender chicken, infused with aromatic spices, will have everyone asking for seconds. Make this delightful dish tonight and impress your loved ones!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Servings: 7 servings

Course: Dinner

Cuisine: Vietnamese

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2-2 1/2 pounds boneless skinless chicken thighs
• 1 tablespoon olive oil
• 1/4 cup minced shallots
• 3 tablespoons chopped lemongrass from the white inner part of 2 stalks
• 3 tablespoons fish sauce
• 2 tablespoons less sodium soy sauce
• 2 tablespoons lime juice
• 2 tablespoons brown sugar
• 1 tablespoon Thai red curry paste
• 1 tablespoon Asian sweet chili sauce (optional)
• 3 garlic cloves minced
• 2 teaspoons freshly grated ginger
• 1-3 teaspoons red chili paste (like Sambal Oelek)
• 1 teaspoon dried basil

Equipment

• Chef's Knife
• Skillet
• Whisk
• Grater

Method

 

1. In a large bowl or Ziploc bag, whisk together the marinade ingredients: olive oil, minced shallots, chopped lemongrass, fish sauce, soy sauce, lime juice, brown sugar, Thai red curry paste, sweet chili sauce, minced garlic, grated ginger, red chili paste, and dried basil. Reserve 3 tablespoons of this marinade if you plan to make Vietnamese noodle bowls.
2. Add the chicken thighs to the marinade and ensure each piece is evenly coated. Marinate for 30 minutes at room temperature, or for up to 24 hours in the refrigerator for deeper flavor.
3. If marinated chicken has been refrigerated, allow it to sit at room temperature for 15 to 30 minutes before cooking to ensure even cooking.
4. Heat a large skillet over medium-high heat. You may need to work in batches, so don't overcrowd the pan. Remove the chicken from the marinade, letting the excess drip off, and add the chicken to the skillet.
5. Cook undisturbed for 3 to 4 minutes, or until the first side is nicely browned. Turning the chicken over, cover, and reduce the heat to medium. Cook for an additional 3 to 5 minutes, depending on the thickness, until the chicken is cooked through with an internal temperature of 165 degrees Fahrenheit.
6. Let the chicken rest for 5 minutes before slicing into pieces. This resting time allows the juices to redistribute, ensuring tender bites.
7. For grilling, preheat the grill to medium heat (375 to 450 degrees Fahrenheit). Remove the chicken from the marinade, letting excess marinade drip off. Grill the chicken undisturbed for 5 to 7 minutes per side, or until cooked through.
8. After grilling, let the chicken rest for 5 minutes to enhance flavors and moisture retention before slicing.

Notes

• Lemongrass: can be found in the produce section of your grocery store. If you grocery store doesn’t have it, then specialty stores such as Sprouts and Whole Foods will carry it. If you can’t find it, make sure you ask someone!
• Preparing Lemongrass: Remove outer tough layers until you reach layers where the bottom of the stalk is white and soft. Chop the white bottom section of lemongrass up until it gets tough – about the bottom third of the stalk. 2 stalks of lemongrass should yield approximately 3 tablespoons. Don’t chop the lemongrass too fine because you want to easily be able to brush it off your cooked chicken – we want the flavor it imparts the marinade, not the texture.

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.