What Is Grilled Lemongrass Chicken?
Grilled Lemongrass Chicken is typically made from chicken pieces marinated in a mixture of:
- finely chopped lemongrass
- garlic and sometimes ginger
- fish sauce and/or soy sauce
- a little sugar or honey
- oil and citrus
After marinating, the chicken is grilled until the outside is lightly charred and caramelized and the inside is cooked through and juicy. It’s especially popular in Vietnamese-inspired cooking, often served with rice, vermicelli noodles, or salad, and paired with fresh herbs and a tangy dipping sauce.
Why You’ll Love This Recipe
Here’s what makes this grilled lemongrass chicken such a winner:
- Huge flavor, minimal effort
Once the marinade is mixed, you just let the chicken soak up the flavor and then toss it on the grill. - Flexible cooking methods
It shines on a charcoal or gas grill, but you can also cook it on a grill pan, cast-iron skillet, under the broiler, or in an air fryer. - Perfect for meal prep
Make a big batch of marinated chicken and cook only what you need. Leftovers are fantastic in rice bowls, salads, or wraps. - Crowd-pleasing and customizable
Keep it mild for kids, or dial up the spice with chilies. Serve it with rice, noodles, or greens—whatever fits your table.
Key Ingredients for Grilled Lemongrass Chicken
The Star: Lemongrass
Lemongrass brings a bright, lemony, almost floral aroma that makes this dish instantly recognizable. For marinades, you mainly use the lower, pale section of the stalk:
- Trim off the tough root end and most of the dry, fibrous green top.
- Peel away the outer layers until you reach the tender inner core.
- Smash the stalk with the side of a knife or a meat mallet to help release the oils, then mince very finely or pulse in a food processor.
When shopping, look for stalks that are firm, not floppy, with a fresh, citrusy smell. You’ll usually find them in the produce section near herbs or in Asian grocery stores.
Best Chicken Cuts to Use
You can technically make lemongrass chicken with any cut, but some work better on the grill:
- Boneless, skinless chicken thighs
- Juicy and forgiving
- Rich flavor that stands up to the marinade
- Ideal if you’re worried about overcooking
- Chicken breasts
- Slice into thinner cutlets or pound to an even thickness
- Marinate thoroughly and watch the grill closely to avoid drying out
- Bone-in thighs or drumsticks
- Great for extra flavor
- Need a bit more time on the grill, often finishing over indirect heat
For most home cooks, boneless thighs are the sweet spot between convenience and great texture.
Supporting Marinade Ingredients
A good lemongrass marinade balances salty, sweet, aromatic, and tangy:
- Salty & umami
- Fish sauce for deep, savory flavor
- Soy sauce or tamari as an alternative or supplement
- Sweet
- Brown sugar, palm sugar, or honey to balance the salt and encourage caramelization
- Aromatics
- Garlic and/or shallots
- Grated ginger for a warm, spicy note
- Optional chilies for heat (fresh Thai chili, chili flakes, or chili paste)
- Acid & fat
- Lime juice or rice vinegar for brightness
- Neutral oil (like canola, sunflower, or mild olive oil) to help the marinade cling and prevent sticking
Tools & Equipment You’ll Need
You don’t need special gadgets, but a few basics make grilled lemongrass chicken much easier:
- Outdoor gas or charcoal grill, or:
- Stovetop grill pan
- Heavy cast-iron skillet
- Oven broiler
- Air fryer
- Mixing bowl or zip-top bag for marinating
- Cutting board and sharp knife for prepping lemongrass and chicken
- Tongs for flipping the chicken
- Instant-read thermometer to confirm doneness (aim for 165°F / 74°C in the thickest part of the meat)
Step-by-Step: Making the Lemongrass Marinade
1. Prep the Lemongrass
- Rinse the stalks to remove any dirt.
- Cut off the dry, grassy top half and discard or save for stock.
- Slice off the tough root end.
- Peel off the outer layers until you see a pale, firm, smooth core.
- Smash the stalk to release its oils, then finely mince or blitz in a food processor.
The finer the lemongrass, the better it will distribute through the marinade and cling to the chicken.
2. Build the Flavor Base
In a medium bowl, combine:
- 2–3 stalks of finely minced lemongrass
- 3–4 cloves of minced garlic
- 1–2 tablespoons grated ginger (optional but delicious)
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce or tamari
- 2–3 tablespoons brown sugar or honey
- 2 tablespoons neutral oil
- Juice of 1 lime (or 2–3 tablespoons rice vinegar)
- ½–1 teaspoon ground white or black pepper
- Optional: finely chopped chili or chili flakes for heat
Whisk everything together. Taste a tiny bit of the marinade (before you add the chicken) and adjust:
- too salty? Add a little more sugar or lime
- too sweet? Add a splash more fish sauce or soy
- too flat? A squeeze of lime wakes it up
Coating the Chicken
Add your chicken pieces to the bowl (or place them in a zip-top bag and pour the marinade over):
- Toss until every piece is coated in the lemongrass marinade.
- Gently massage the marinade into the meat, especially if you’ve cut small slits in thicker pieces.
- Press out excess air if using a bag so the marinade hugs the chicken.
If you’d like to use some marinade later as a glaze, reserve a small amount before it touches the raw chicken. That reserved portion can be boiled later and brushed on at the end of grilling.
Seal, cover, or close your container, and move on to marinating.
How to Grill Lemongrass Chicken Perfectly
1. Setting Up the Grill
Gas grill
- Preheat to medium-high.
- If possible, keep one burner a bit lower to create a cooler zone.
- Clean and lightly oil the grates.
Charcoal grill
- Arrange coals on one side only for two-zone grilling: one hot side for searing, one cooler side for finishing.
- Let the coals ash over before you start cooking.
- Clean and oil the grates.
This hot/cool setup is especially helpful with sweet marinades that can scorch quickly.
2. Bring Chicken to the Grill
- Remove chicken from the fridge 15–20 minutes before grilling so it’s not ice-cold.
- Let excess marinade drip off to reduce flare-ups.
- Place the chicken on the hot side of the grill in a single layer.
3. Searing and Finishing
- Sear for 2–4 minutes per side (depending on thickness) until you see good grill marks and browning.
- Move the chicken to the cooler zone of the grill and continue cooking, lid closed, until it reaches the safe internal temperature.
- If you saved some reserved marinade earlier, boil it quickly in a small pan, then brush lightly over the chicken in the last few minutes for extra shine and flavor.
4. Resting
Transfer the chicken to a plate or board and let it rest for about 5 minutes. This helps keep the juices in the meat instead of running all over the cutting board when you slice it.
Serving Ideas & Plating Inspiration
Classic Rice Plate
One of the simplest and most satisfying ways to serve grilled lemongrass chicken:
- Cook jasmine or long-grain rice.
- Slice the chicken into strips.
- Arrange on a plate with:
- cucumber slices
- tomato wedges
- lettuce or shredded cabbage
- fresh herbs like cilantro, mint, or Thai basil
- Add lime wedges on the side for squeezing.
Vermicelli Noodle Bowl
Turn your grilled lemongrass chicken into a vibrant noodle bowl:
- Cook rice vermicelli according to package instructions and rinse under cold water.
- Fill bowls with:
- a bed of noodles
- crunchy veggies (grated carrot, cucumber, lettuce, bean sprouts)
- plenty of fresh herbs
- Top with sliced chicken and drizzle with a light, tangy dressing or dipping sauce.
Fresh Salads & Lettuce Wraps
For a lighter presentation:
- Toss mixed greens with shredded carrot, cucumber, bell pepper, and herbs.
- Add warm, sliced lemongrass chicken on top.
- Spoon over a bright, lime-forward dressing or nuoc-cham-style sauce.
Or, serve the chicken in lettuce wraps:
- Use butter lettuce or little gem leaves.
- Fill each leaf with a few slices of chicken, some rice or noodles, herbs, and a drizzle of sauce.
- Eat with your hands for a fun, interactive meal.
Sandwiches and Bánh Mì-Style Rolls
Grilled lemongrass chicken is fantastic in sandwiches:
- Stuff crusty baguettes or soft rolls with:
- sliced chicken
- pickled carrot and daikon (or just quick-pickled carrot)
- cucumber slices
- cilantro and chili
- a smear of mayo or spicy sauce
Make-Ahead, Storage & Reheating
Make-Ahead Tips
- Mix the marinade 1–2 days in advance and keep it in the fridge (without the chicken).
- Add chicken 4–12 hours before you plan to grill.
- For very busy days, freeze chicken directly in the marinade and thaw overnight in the fridge before cooking.
Storing Leftovers
- Cool the grilled chicken to room temperature, then store in an airtight container in the fridge.
- Slice before storing if you plan to use it in salads, bowls, or sandwiches later.
Reheating
To keep the grilled lemongrass chicken moist and flavorful:
- Warm gently in a covered pan over low heat.
- Or reheat in a low oven until just heated through.
- A quick blast in the air fryer works well for small pieces, but don’t overdo it.
Common Mistakes & How to Avoid Them
1. Burning the outside while the inside is still undercooked
- Use two-zone grilling: start over high heat for searing, then move to a cooler zone to finish cooking.
- Let excess marinade drip off before placing chicken on the grill.
- Watch for flare-ups—move pieces temporarily if flames get too high.
2. Using big, woody chunks of lemongrass
- Trim properly and use only the tender lower section.
- Mince as finely as possible, or use a food processor.
- If you still find it too fibrous, strain the marinade lightly before using.
3. Bland or unbalanced marinade
- Taste and adjust before you add the chicken.
- Remember the rough balance:
- salty: fish sauce/soy
- sweet: sugar or honey
- sour: lime or vinegar
- aromatic: lemongrass, garlic, ginger
4. Dry chicken breasts
- Slice or pound into even cutlets.
- Don’t over-marinate very thin pieces.
- Pull them off the grill as soon as they reach the safe internal temperature.
FAQs About Grilled Lemongrass Chicken
How long should I marinate lemongrass chicken?
Aim for at least 30–60 minutes, but if you can, give it 4–12 hours in the fridge so the flavors have time to sink in. Around 24 hours is usually the upper limit before the texture starts to change too much.
Can I make grilled lemongrass chicken without a grill?
Absolutely. You can:
- use a stovetop grill pan or cast-iron skillet
- cook under the oven broiler
- air fry the marinated pieces in a single layer
You’ll still get plenty of flavor from the lemongrass marinade even without charcoal smoke.
What’s the best cut of chicken for this recipe?
Boneless, skinless thighs are the most forgiving, juicy, and flavorful. Breasts work too—just slice them thinner, marinate well, and watch the cooking time closely. Bone-in pieces are great for flavor but need a bit more time and benefit from starting over direct heat and finishing over indirect heat.
How do I prepare fresh lemongrass for a marinade?
Trim off the tough top and root, peel away the outer layers, then smash the stalk and mince or process the tender core. This releases the aromatic oils and ensures the lemongrass blends evenly into the marinade rather than staying in big, chewy chunks.
Final Thoughts
Grilled Lemongrass Chicken is one of those dishes that feels special enough for guests but simple enough for a relaxed weeknight. Once you’ve prepped the lemongrass and stirred together your lemongrass marinade, the rest is easy: marinate, grill, slice, and serve.
Print
Irresistible Grilled Lemongrass Chicken Recipe
- Total Time: PT1H20M
- Yield: 4 servings 1x
Description
This Grilled Lemongrass Chicken is juicy, savory, slightly sweet, and infused with the unmistakable bright aroma of fresh lemongrass. Marinated in a vibrant blend of lemongrass, garlic, soy, fish sauce, lime, and a touch of sweetness, this chicken grills beautifully with caramelized edges and bold Vietnamese-inspired flavor.
Ingredients
For the Marinade
- 2 stalks lemongrass, tough outer layers removed, finely minced
- 4 cloves garlic, minced
- 1 small shallot, minced
- 3 tbsp fish sauce
- 3 tbsp soy sauce
- 2 tbsp brown sugar or honey
- 2 tbsp lime juice
- 1 tbsp vegetable oil
- 1 tsp black pepper
- 1 tsp chili flakes (optional)
For the Chicken
- 2 lbs chicken thighs (boneless, skinless preferred)
- 1 tbsp vegetable oil (for grilling)
Optional Garnishes
- Fresh cilantro or mint
- Lime wedges
- Chopped peanuts
- Sliced chili
- Pickled vegetables
Instructions
1. Make the Marinade
- In a bowl, combine minced lemongrass, garlic, shallot, fish sauce, soy sauce, brown sugar, lime juice, oil, pepper, and chili flakes.
- Mix well to dissolve sugar.
2. Marinate the Chicken
- Place chicken thighs in a bowl or zip-top bag.
- Pour marinade over chicken, ensuring all pieces are coated.
- Marinate at least 1 hour, preferably 4–12 hours for deeper flavor.
3. Grill the Chicken
- Preheat grill to medium-high heat.
- Brush grates with oil.
- Grill chicken 5–6 minutes per side, or until nicely charred and fully cooked (internal temp 165°F / 74°C).
- Rest for 5 minutes before slicing.
4. Serve
Serve over jasmine rice, in rice bowls, inside banh mi sandwiches, or with vermicelli noodles.
Notes
- Use chicken thighs for juicier results; breasts also work, but require shorter cooking time.
- If you don’t have fresh lemongrass, use 1 ½ tbsp lemongrass paste.
- Add 1 tbsp of sesame oil for extra aroma.
- Prep Time: PT10M
- Cook Time: PT10M
- Category: Dinner
- Method: Grilled, Marinated
- Cuisine: Vietnamese-Inspired
Nutrition
- Serving Size: 1 chicken thigh portion
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 145mg