Recipe Chicken Thighs Lemongrass

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Roasted lemongrass chicken thighs are one of my all-time favorite easy one-pan chicken dishes. Another 10-ingredient wonder, this lemongrass chicken goes great with summer rolls, a crunchy salad, or just some steamed rice and veggies.

For me, what makes this chicken great is not just the flavor, but the texture. After the chicken is marinated, the marinade isn’t discarded, but added to the pan with the chicken before it goes into the oven.

Stir Fried Lemongrass Chicken & Rice Recipe

The result? A sticky, crispy, delicious sauce that can be brushed onto the crisp chicken skin after roasting. Searing the chicken before roasting it in the oven seals in the juices and results in very moist and juicy meat.

There’s also a bit of oil and chicken fat in the bottom of the pan that, when mixed with some steamed rice or a rice noodle salad, just can’t be beat.

For more easy one-pan chicken dishes, check out ourThai Roasted Chicken Thighs, Roasted Chicken with Lemon & Potatoes, Mediterranean Chicken Thighs, Five Spice Baked Chicken, and a recent favorite, Roasted Chicken with Oyster Sauce.

Vietnamese Lemongrass Chicken

Note, this recipe makes 8 chicken thighs, and serves 6-8, but I made half of the recipe for the photos you see in the post!

In the bowl of a food processor, add 3 tablespoons oil, the fish sauce, oyster sauce, crushed red pepper flakes, sugar, shallots, garlic cloves, lemongrass, and lime zest. Process until smooth. Add to a bowl, along with the chicken, and toss to coat the chicken in the marinade. Cover, transfer to the fridge, and marinate for 1-4 hours.

Heat the remaining 2 tablespoons oil in a 12-inch ovenproof skillet over medium-high heat. Reserving the marinade, add chicken to the skillet skin side down.

The Quick Dish: Thomasina Miers' Recipe For Barbecued Lemongrass Chicken

Roast for 25 to 30 minutes, until the chicken is cooked through. If you prefer using boneless chicken thighs, see our post on How to debone skin-on chicken thighs and adjust/reduce cooking times accordingly.

Brush the oil and marinade in the bottom of the pan on top of the chicken. Serve with lime wedges and chopped Thai basil, of desired.

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Vietnamese Noodles With Lemongrass Chicken

Calories: 333 kcal (17%) Carbohydrates: 6 g (2%) Protein: 19 g (38%) Fat: 26 g (40%) Saturated Fat: 6 g (30%) Cholesterol: 111 mg (37%) Sodium: 745 mg (31%) Potassium: 317 mg (9%) Fiber: 1 g (4%) Sugar: 2 g (2%) Vitamin A: 160 IU (3%) Vitamin C: 3.3 mg (4%) Calcium: 23 mg (2%) Iron: 1.3 mg (7%)

Is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

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Lemongrass Chicken Chop

Sarah is the older daughter/sister in The Woks of Life family. Creator of quick and easy recipes for harried home cooks and official Woks of Life photographer, she grew up on episodes of Ready Set Cook and Good Eats. She loves the outdoors (and of course, *cooking* outside), and her obsession with food continues to this day.ietnamese Lemongrass Chicken is not only marinated with lemongrass but red curry paste, Asian sweet chili sauce, garlic, ginger, basil, soy sauce and fish sauce for a tantalizing complex, can’t-stop-eating chicken! Once the marinating is complete, this chicken can be on your table in less than 15 minutes!

I am so in love with Asian cuisine from my Pad Thai to my Tandoori Chicken to my Panang Curry. I actually have to pace my recipes so you don’t only get Asian recipes in your inbox! Case in point, I’ve already made two more recipes with this Lemongrass Chicken to share with you because I am

This Lemongrass Chicken is everything. I mean, just look at the marinade ingredients. I honestly don’t know if it gets any better and it’s

Juicy Grilled Lemongrass Chicken Thighs

Easy! Just marinate chicken, cook/grill and eat! Which makes this Lemongrass Chicken perfect for back-to-school hectic weeknight dinners when you don’t feel like cooking

If you’ve never cooked with lemongrass before, don’t be intimidated! It is easy to use and adds a complex slightly sweet, pungent, and lemony taste. This Lemongrass Chicken is tangy, the perfect combo of sweet and sour with hints of lemon and herbs. You can make it as spicy as you like with 1 teaspoon Asian chili sauce being very mild and going up from there.

Lemongrass lives up to its name – it is perennial grass that grows in tropical climates with a pungent, lemony taste. It is widely used in Thai and Vietnamese cuisine and as a medicinal herb in India.

Vietnamese Lemongrass Roast Chicken (gà Nướng) — Vicky Pham

Lemongrass grows in clusters and can reach anywhere between six to ten feet in height but is chopped and sold in about 18” stalks. A stalk of lemongrass consists of a few layers of tough outer husks and a softer white core.

The tender white core is traditionally chopped or ground for marinades (like in our Lemongrass Chicken), curries or stir fries. The stalk of lemongrass can also be bruised to release its flavor and added to stews and soups like in my Tom Kha Gai Soup. Lemongrass can also be dried and powdered.

As the name Lemongrass Chicken implies – you need lemongrass for this recipe! Lemongrass can be found at Asian markets and often in the produce section of your grocery store. If your grocery store doesn’t have it, then specialty stores such as Sprouts and Whole Foods will carry it. If you don’t spot it right away, make sure you ask someone because it is fairly common and probably hiding somewhere.

Instant Pot Lemongrass Chicken

Lemongrass Chicken is only as good as your lemongrass! When selecting lemongrass at the store, look for stalks that are firm but slightly pliable rather than soft and rubbery or dried out and brittle. Look for stalks that transition from pale yellow at the base to bright green in the husks and avoid stalks with leaves that are starting to brown.

Lemongrass Chicken is very, very simple to make. We are really just whisking together a bunch of marinade ingredients. The only question you might have is how to prep your lemongrass which I’ve detailed below:

I know many of you are going to ask if you can use chicken breasts instead of chicken thighs for this Lemongrass Chicken – and the answer is yes! I chose chicken thighs because they are more commonly used in authentic Lemongrass Chicken, are inherently juicier and reheat better

Grilled Lemongrass Chicken Thighs

If you choose to use chicken breasts then I would pound the to an even thickness before marinating. If your chicken breasts are extra large, then slice them through the equator to create fillets.

Lemongrass Chicken is divine just with a hot side of rice, zoodles or cauliflower rice and some stir fried or fresh veggies. It would also be delicious in a wrap, or on top of a salad.

You can also make a Lemongrass Chicken Stir Fry by slicing your chicken before you marinate it. If you do this, then I wouldn’t marinate the chicken longer than 8 hours.

Lemongrass Chicken Skewers

WANT TO TRY THIS LEMONGRASS CHICKEN RECIPE? Pin it to your CHICKEN, DINNER or ASIAN to SAVE for later! Find me on Pinterest for more great recipes!  I am always pinning :)!

Juicy, fragrant Lemongrass Chicken infused with a dynamic marinade is stand-alone-delicious but also makes killer salads, wraps and zoodle/quinoa/rice bowls! Once the marinating is complete, this chicken can be on your table in less than 15 minutes!

***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!

Roasted Lemongrass Chicken Thighs

***To prepare lemongrass, remove outer tough layers  until you reach layers where the bottom of the stalk is white and soft.  Chop white bottom section of lemon grass up until it gets tough – about the bottom third of the lemongrass stalk.  2 stalks of lemon grass 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.

Welcome to my food blog with all my favorite cravings! I am Jennifer, a lover of food and sharing my recipes. I am a cystic fibrosis survivor, lung & kidney transplant recipient, LOVER of life and FOOD. Start browsing recipes and subscribe to my weekly free newsletter! Read more about me here.

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Pounded Lemongrass Chicken Recipe