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Homemade Lemongrass Chicken recipe photo

Lemongrass Chicken

This Lemongrass Chicken is bursting with flavor! Juicy chicken thighs infused with vibrant lemongrass, garlic, and ginger make for a delightful meal.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Southeast Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade:
  • 8 medium boneless, skinless chicken thighs
  • 2 stalks lemongrass finely grated, use tender white parts only
  • 1 small yellow onion finely chopped
  • 4 cloves minced garlic fresh
  • 2 tablespoons freshly grated ginger
  • 1 tablespoon Thai red curry paste
  • 1 tablespoon Asian sweet chili sauce
  • 3 tablespoons fish sauce can be replaced with soy sauce
  • 1 tablespoon soy sauce use low-sodium if preferred
  • 1 tablespoon freshly squeezed lime juice
  • 2 tablespoons brown sugar
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil for cooking the chicken
  • 6 lime wedges for serving
  • 2 cups your favorite small-leaf lettuce for a fresh accompaniment
  • 2 chopped green onions for garnish

Equipment

  • Microplane zester
  • Mixing bowls
  • Skillet or grill pan
  • Meat thermometer

Method
 

Cooking Instructions:
  1. In a large mixing bowl, combine the finely grated lemongrass, chopped yellow onion, minced garlic, freshly grated ginger, Thai red curry paste, Asian sweet chili sauce, fish sauce, soy sauce, lime juice, brown sugar, sea salt, and black pepper. Whisk until well combined.
  2. Add the chicken thighs to the marinade, ensuring each piece is well-coated. Cover the bowl with plastic wrap or transfer to a resealable plastic bag. Allow the chicken to marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
  3. In a large skillet or grill pan, heat the olive oil over medium-high heat. Once the oil is shimmering, it’s time to cook!
  4. Remove the chicken from the marinade, allowing any excess marinade to drip off. Cook the chicken thighs in the hot skillet for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is beautifully browned.
  5. Once cooked, remove the chicken from the pan and let it rest for a few minutes. This allows the juices to redistribute, ensuring every bite is tender and juicy.
  6. Slice the chicken and serve it on a bed of your favorite small-leaf lettuce. Garnish with chopped green onions and lime wedges for a fresh touch. Enjoy the vibrant flavors of this Lemongrass Chicken with your loved ones!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • To reheat, gently warm in a skillet over low heat or in the microwave.
  • This dish also makes for great meal prep; double the recipe for lunches throughout the week.