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Main Dishes

Grilled Lemongrass Chicken

Grilled lemongrass chicken is so tender and flavorful, I make it all summer long!
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Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 4 -6 servings

Ingredients

Chicken:

  • 3 lbs boneless skinless chicken thighs, trimmed of excess fat
  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 2 thai chilies optional
  • 1 lemongrass stalk end removed and tough outer leaves removed, roughly chopped
  • 1/2 shallot thinly sliced (reserve rest for garnish)
  • 4 cloves garlic
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons brown sugar
  • 1 tablespoon fish sauce
  • Juice of 1 lime
  • 1/2 teaspoon kosher salt

Dipping sauce:

  • 1/3 cup sweet chili sauce like Mae Ploy
  • 1 tablespoon soy sauce
  • 2 teaspoons fish sauce
  • 1 tablespoon fresh lime juice

For serving:

  • Steamed jasmine rice
  • Sliced baby cucumbers
  • Sliced shallots
  • Butter lettuce leaves
  • Mint leaves
  • Cilantro
  • Thai basil
  • Lime wedges

Instructions

  • To make the marinade: place all the ingredients (except the chicken) in a blender and blend on high until smooth. Place the chicken in a large zip-top bag and pour the marinade on top. Seal the bag and place in the refrigerator for at least 2 hours, up to 8, turning the bag occasionally.
  • Combine the ingredients for the dipping sauce and set aside.
  • Preheat a grill over medium-high heat. Once the grill is hot, remove the chicken from the marinade, shaking any excess off. Grill 4-5 minutes per side until lightly charred and the internal temperature reaches 165 degrees F. Remove the chicken from the grill and rest for 5 minutes.
  • Serve grilled chicken with steamed rice, lettuce cups, fresh herbs, limes, and sliced cucumbers and shallots.