Description
This grilled lemongrass chicken recipe features marinated bone-in, skin-on chicken thighs infused with fragrant lemongrass, garlic, and shallots, balanced by fish sauce and sugar. Grilled to crispy perfection, it’s a flavorful and juicy dish perfect for a delightful meal served with rice or salad.
Ingredients
Scale
Chicken
- 4 chicken thighs (bone-in, skin-on)
Marinade
- 2 stalks lemongrass (white part only, finely chopped)
- 4 cloves garlic (minced)
- 2 shallots (finely chopped)
- 3 tablespoons fish sauce
- 2 tablespoons sugar
- 1 teaspoon black pepper (freshly ground)
- 2 tablespoons vegetable oil
Garnish (optional)
- Fresh cilantro
- Lime wedges
Instructions
- Prepare the marinade: In a bowl, combine the finely chopped lemongrass white parts, minced garlic, chopped shallots, fish sauce, sugar, freshly ground black pepper, and vegetable oil. Mix thoroughly to create a well-balanced marinade.
- Marinate the chicken: Place the chicken thighs into a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal or cover, then refrigerate for at least 1 hour to allow the flavors to penetrate, preferably overnight for best taste.
- Preheat the grill: About 15 to 20 minutes before cooking, preheat your grill to medium-high heat, approximately 400°F (200°C), to achieve a good sear and cook the chicken evenly.
- Grill the chicken: Remove the chicken from the marinade and let excess marinade drip off. Place the chicken skin-side down on the grill. Cook for 6 to 8 minutes until the skin is crispy and golden brown. Flip the chicken and grill the other side for another 6 to 8 minutes until the internal temperature reaches 165°F (75°C), ensuring the chicken is fully cooked.
- Rest the chicken: Remove the chicken from the grill and let it rest for 5 minutes. This helps retain the juices and improves the flavor and texture.
- Serve: Garnish with fresh cilantro and lime wedges. Serve the grilled lemongrass chicken alongside steamed rice or a fresh salad for a complete and satisfying meal.
Notes
- For best results, marinate the chicken overnight to fully develop flavors.
- Use bone-in, skin-on chicken thighs for juicier and more flavorful meat.
- Monitor the grill temperature to avoid flare-ups and burning the marinade’s sugar content.
- You can substitute vegetable oil with any neutral oil like canola or sunflower oil.
- Serve with sticky rice or a crunchy green salad to balance the richness of the chicken.
