Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (900 g) boneless, skinless chicken thighs
- 3 lemongrass stalks, tender parts finely minced (or 3 tbsp lemongrass paste)
- 5 garlic cloves, minced; 1 medium shallot, minced
- 3 tbsp fish sauce; 1 tbsp light soy sauce
- 2 tbsp packed brown sugar; 1 tbsp honey
- 2 tbsp neutral oil; 1/2 tsp ground turmeric; 1/2 tsp black pepper
- Optional: 1 small red chili, minced
- Dipping sauce: 3 tbsp sugar, 3 tbsp hot water, 3 tbsp fish sauce, 3 tbsp fresh lime juice, 1 small garlic clove (minced), 1 small chili (sliced), 1 tbsp rice vinegar (optional)
- To serve: 4 cups cooked jasmine rice, 1 English cucumber (thinly sliced), cilantro and mint, 2 scallions, lime wedges, toasted peanuts (optional)
Do This
- 1) Whisk marinade (lemongrass, garlic, shallot, fish sauce, soy, brown sugar, honey, oil, turmeric, pepper, chili). Reserve 2 tbsp before adding chicken.
- 2) Coat chicken in remaining marinade; chill 30 minutes (up to 24 hours).
- 3) Preheat grill to 425–450°F (220–230°C). Clean and oil grates. Cook rice.
- 4) Grill chicken 5–7 minutes per side until lightly charred and 175°F (80°C) inside; brush with reserved marinade in the last minute.
- 5) Stir dipping sauce: dissolve sugar in hot water, then add fish sauce, lime, garlic, chili, rice vinegar.
- 6) Rest chicken 5 minutes; slice.
- 7) Serve over rice with cucumber, herbs, scallions, lime, and dipping sauce.
Why You’ll Love This Recipe
- Big flavor, little effort: lemongrass, garlic, fish sauce, and a touch of sweetness create smoky, savory-sweet perfection.
- Weeknight-friendly: a quick 30-minute marinate and fast grilling.
- Balanced plate: juicy chicken, fluffy jasmine rice, crisp cucumber, and a bright, tangy dipping sauce.
- Flexible cooking: grill, grill pan, or broiler all work beautifully.
Grocery List
- Produce: Lemongrass (3 stalks), garlic (6 cloves), shallot (1), limes (2–3), English cucumber (1), red Thai chilies (2), cilantro, mint, scallions (2)
- Dairy: None
- Pantry: Jasmine rice, fish sauce, light soy sauce, brown sugar, honey, neutral oil, ground turmeric, black pepper, rice vinegar (optional), toasted peanuts (optional)
Full Ingredients
Lemongrass-Garlic Chicken
- 2 lb (900 g) boneless, skinless chicken thighs, trimmed
- 3 fresh lemongrass stalks, tough outer layers removed, tender inner part finely minced (about 1/2 cup / 45 g), or 3 tbsp lemongrass paste
- 5 garlic cloves, minced (about 1 1/2 tbsp)
- 1 medium shallot, minced (about 1/4 cup / 35 g)
- 3 tbsp fish sauce
- 1 tbsp light soy sauce
- 2 tbsp packed brown sugar
- 1 tbsp honey
- 2 tbsp neutral oil (canola or grapeseed)
- 1/2 tsp ground turmeric
- 1/2 tsp freshly ground black pepper
- Optional: 1 small red chili, finely minced
Tangy Dipping Sauce (Nuoc Cham)
- 3 tbsp granulated sugar
- 3 tbsp hot water (to dissolve sugar)
- 3 tbsp fish sauce
- 3 tbsp fresh lime juice (from about 1–2 limes)
- 1 small garlic clove, very finely minced
- 1 small red chili, thinly sliced (or 1/4 tsp crushed red pepper)
- Optional: 1 tbsp rice vinegar for extra tang
For Serving
- 4 cups cooked jasmine rice (from about 1 1/3 cups uncooked)
- 1 English cucumber, thinly sliced
- Fresh cilantro and mint leaves
- 2 scallions, thinly sliced
- Lime wedges
- Optional: 1/4 cup toasted peanuts, roughly chopped
Step-by-Step Instructions
Step 1: Prep the Lemongrass and Aromatics
Trim lemongrass by cutting off the root end and the dry top, then peel off the tough outer layers. Use only the pale, tender inner stalk. Mince very finely (or pulse in a mini food processor) until it becomes fluffy and almost paste-like. Mince the garlic and shallot.
Step 2: Make the Marinade and Reserve a Little
In a bowl, whisk lemongrass, garlic, shallot, fish sauce, soy sauce, brown sugar, honey, oil, turmeric, black pepper, and optional chili. Before adding chicken, measure out and reserve 2 tablespoons of the marinade in a small cup for glazing later. Add the chicken to the remaining marinade and toss to coat thoroughly.
Step 3: Marinate the Chicken
Cover and refrigerate for at least 30 minutes and up to 24 hours. The flavor deepens with time, but 30–60 minutes already delivers great results. If marinating more than 2 hours, stir once to redistribute the aromatics.
Step 4: Preheat Grill and Prep Sides
Preheat an outdoor grill to medium-high (425–450°F / 220–230°C). Clean and oil the grates well to prevent sticking. If using charcoal, set up a two-zone fire (direct and indirect heat). While the grill heats, cook the jasmine rice and slice the cucumber. Set out herbs, scallions, lime wedges, and peanuts.
Step 5: Grill to Juicy and Slightly Charred
Let excess marinade drip off the chicken. Grill over direct heat for 5–7 minutes per side until nicely caramelized with light char. Move to indirect heat to finish if needed, cooking until the thickest part reaches 175°F (80°C). Brush with the reserved marinade during the last minute for a glossy finish. Transfer to a plate and rest 5 minutes.
Step 6: Stir Together the Tangy Dipping Sauce
In a small bowl, dissolve sugar in hot water. Stir in fish sauce, lime juice, garlic, chili, and optional rice vinegar. Taste and adjust: add more lime for brightness, water for mildness, or fish sauce for saltiness.
Step 7: Slice and Plate
Slice the chicken against the grain into thick strips. Spoon jasmine rice into bowls or plates, fan the chicken on top, and arrange cucumber alongside. Scatter cilantro, mint, and scallions. Add a squeeze of lime, sprinkle peanuts if using, and serve with small bowls of dipping sauce.
Step 8: No Grill? Use the Broiler or a Grill Pan
Broiler: Position a rack 6 inches from the broiler element. Broil chicken on a foil-lined sheet for 5–7 minutes per side until charred in spots and 175°F (80°C). Grill pan or skillet: Heat over medium-high, oil lightly, and cook 5–7 minutes per side. Brush with reserved marinade in the final minute.
Pro Tips
- For maximum lemongrass flavor, mince it to a fine, fluffy texture—small bits stick to the chicken and caramelize beautifully.
- Use a two-zone grill: sear over direct heat, then finish over indirect to avoid burning the sugars.
- Pat or shake off excess marinade before grilling; a thin coating browns better than a wet one.
- Thighs are best at 175°F (80°C): they stay juicy and tender at this higher temp.
- Reserve marinade before adding chicken so you can glaze safely without boiling.
Variations
- Bone-in thighs: Increase grilling to 20–25 minutes total, flipping and moving between direct and indirect heat.
- Tofu or mushrooms: Use extra-firm tofu (pressed) or portobello caps. Marinate 30 minutes and grill until well-marked, glazing at the end.
- Pork version: Thinly sliced pork shoulder or country-style ribs marinate and grill beautifully; cook to 145°F (63°C), rest 5 minutes.
Storage & Make-Ahead
Marinate the chicken up to 24 hours ahead. Cooked chicken keeps 3–4 days in an airtight container in the refrigerator or up to 2 months in the freezer. Reheat gently, covered, in a 300°F (150°C) oven until warmed through. The dipping sauce keeps 1 week chilled. Leftover rice can be refrigerated up to 4 days; reheat with a splash of water, covered, in the microwave.
Nutrition (per serving)
Approximate values (1/4 of recipe with 1 cup cooked rice and 2 tbsp sauce): 610 calories; 34 g protein; 62 g carbohydrates; 22 g fat; 10 g sugar; 1600 mg sodium. Values will vary based on actual sauce and marinade amounts consumed.
