This is the Thai grilled lemongrass chicken recipe you’ll keep coming back to. Juicy meat, a punchy marinade, and a smoky char that the neighbors will smell from down the street. Perfect for BBQ season!
🍚 Ingredient Tips & Substitutes
Tip: You can also use the marinade to make grilled lemongrass chicken wings, drumsticks, legs, or other cuts you like. Just avoid using chicken breast!
- Chicken thighs
- Lemongrass Use only the tender white part. You can find this at Asian grocery stores or markets.
- Cilantro root A classic in Thai marinades. If you can’t find it, use the lower stems of fresh cilantro.
- Black or white peppercorns
- Light soy sauce Adds saltiness.
- Dark soy sauce Brings a rich, dark color.
- Oyster sauce Adds a savory-sweet flavor with extra richness.
- Sugar
- Garlic
- Evaporated milk Helps tenderize the chicken and gives it a slightly creamy finish.
🍗 More grilled chicken recipes to try
This high-protein Thai grilled lemongrass chicken is perfect for summer BBQs. The marinade is easy to prep ahead, and the flavor is great every time. Tried it? Let me know how it turned out in the comments!
Thai Grilled Lemongrass Chicken Recipe
Equipment
- Measuring spoons and cups
- Large mixing bowl
- Mortar and pestle
- Grill or oven
- Tongs
Ingredients
- ½ stalk lemongrass finely chopped
- 2 cloves garlic peeled
- 1 coriander root
- ½ tsp peppercorns
- 2 tbsp sugar
- 2 tbsp oyster sauce
- ½ tbsp light soy sauce
- ⅛ tsp dark soy sauce
- ¼ cup evaporated milk
- 3-4 chicken thighs
Instructions
- Pound lemongrass, garlic, coriander root, and peppercorns in a mortar and pestle until you get a rough paste.
- Transfer the paste to a mixing bowl. Add sugar, all sauces, and evaporated milk. Mix well until smooth.
- Add chicken thighs and toss to coat evenly in the marinade. Cover and refrigerate for a few hours or overnight. Flip halfway through if not fully submerged.
- Grill over low-medium heat, turning occasionally until the skin is golden and slightly charred and the meat is cooked through.
- Serve with sticky rice and your favorite dipping sauce.
Video
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.
🍗 How to make lemongrass chicken
- Pound chopped lemongrass, garlic, coriander root, and black peppercorns in a mortar and pestle until you get a rough paste.
- Transfer the paste to a mixing bowl or container. Stir in sugar, all sauces, and evaporated milk. Mix until the sugar is dissolved and everything is well combined.
- Add the chicken thighs and toss until fully coated in the marinade. Cover and refrigerate for a few hours or overnight for the best flavor. If the marinade doesn’t fully cover the chicken, flip the pieces halfway through.
- Grill the chicken over low-medium heat, flipping occasionally until the skin is golden and slightly charred and the meat is fully cooked through. You can also bake it in the oven. Serve with sticky rice and my grilled chicken dipping sauce!
❓Frequently asked questions
Can I freeze marinated chicken? Yes, you can freeze marinated chicken. Place the chicken and marinade in a freezer-safe bag or container and freeze for up to 2 months. Thaw in the fridge before grilling to keep the texture and flavor intact.
How to store leftovers? Leftover grilled chicken should be stored in an airtight container in the fridge and eaten within 3 days. Reheat in a skillet or oven until warmed through.
