Lemongrass Chicken: Zesty, Fragrant, and Bursting with Southeast Asian Flavor
A bold and zesty lemongrass chicken recipe marinated in fresh lemongrass, garlic, shallots, fish sauce, and soy. Juicy and packed with flavor, it’s perfect for grilling, baking, or pan-searing. Serve it over jasmine rice, vermicelli noodles, or in lettuce wraps for a fresh, vibrant dinner.
Ingredients
- 1.5 lbs Boneless, skinless chicken thighs or breasts
- 3 stalks Lemongrass, finely minced (white part only)
- 3 cloves Garlic, minced
- 1 Shallot, minced
- 2 tbsp Fish sauce
- 1 tbsp Soy sauce (or tamari for gluten-free)
- 1 tbsp Brown sugar or honey
- 1 tbsp Vegetable oil
- 1 tsp Black pepper
- Optional garnish: lime wedges, chopped cilantro, chili slices
Instructions
- Marinate the Chicken:In a bowl, mix together minced lemongrass, garlic, shallot, fish sauce, soy sauce, sugar, oil, and black pepper. Add chicken and toss to coat. Let it marinate for at least 30 minutes—or overnight in the fridge for deeper flavor.
- Choose Your Cooking Method:Grilling: Preheat grill to medium-high. Grill chicken for 5–6 minutes per side until caramelized and cooked through.Pan-searing: Heat oil in a skillet over medium heat. Sear chicken 5–6 minutes per side until golden brown.Baking: Preheat oven to 400°F (200°C). Place chicken on a lined baking sheet and bake for 20–25 minutes, flipping halfway through.
- Serve and Enjoy:Slice the chicken and serve over jasmine rice, vermicelli noodles, or a crisp salad. Garnish with fresh herbs and lime.
Notes
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