This Lemongrass Chicken recipe is simple and healthy. Chicken Thighs marinate with lemongrass, ginger and garlic before roasting and slipping under the broiler to caramelize. Slice and serve over Thai jasmine rice with your favorite veggie side dish.

Looking for some dinner inspiration? Look no further!

Because it’s bowls like this, that if it was up to me, I would eat every night of the week. Fluffy Thai jasmine rice topped with tender, sticky and caramelized lemongrass chicken with an obnoxious amount of veggies on the side. Yes, there’s rice under all that.

In this super simple recipe, boneless skinless chicken thighs are tossed in a simple flavor-packed marinade and hangs out in your fridge for as little as 1 hour (30 minutes if you’re in a pinch) or overnight and it takes less thank 20 minutes to cook!

Lemongrass Chicken ingredients

To Make This Lemongrass Chicken You Will Need:

  • boneless skinless chicken thighs
  • lemongrass paste
  • garlic
  • fresh ginger
  • coconut aminos
  • toasted sesame oil
  • sambal oelek
  • sugar
  • white pepper
  • toasted sesame seeds
  • cilantro
How to Make Lemongrass Paste:

Don’t have lemongrass paste? Make your own from lemongrass stalks! Place 1 ounce (about four 5-inch stalks) chopped lemongrass stalks into a blender with 1 to 2 tablespoons water. Blend until a paste forms.

ingredients measured into bowl

In a mixing bowl, measure and add in 1/4 cup lemongrass (I use organic lemongrass paste), 2 cloves grated garlic, 1 teaspoon grated fresh ginger – I eyeball it, 1 teaspoon toasted sesame oil, 1 teaspoon sambal oelek, 1 teaspoon sugar, 1/2 teaspoon white pepper and 2 tablespoons coconut aminos.

marinade combined

Stir well to combine.

marinade added to chicken thighs

Add it to 1-1/4 pounds boneless skinless chicken thighs.

chicken thighs tossed with marinade

Toss well to combine. Cover tightly and refrigerate for at least 1 hour or overnight. Pull the chicken out 30 minutes prior to cooking.

chicken on foil lined pan
Preheat your oven to 425℉ (or 220℃) and line a rimmed metal baking sheet with foil.

Arrange the marinated chicken thighs top-side facing down on the foil. Roast for 8 minutes, flip and continue cooking for 4 to 6 more minutes.

broiled lemongrass chicken

Use oven mitts to move the oven rack to the highest position. Switch your oven to broil, slip the pan on to the top rack and broil for 2 to 3 minutes until the chicken is browned and caramelized. Rotate the pan for even browning. Watch carefully to avoid burning. However a deep caramelization in spots is encouraged!

Transfer to a cutting board to rest before slicing.

I serve the bright and flavorful lemongrass chicken over cooked Thai jasmine rice, with a fresh Thai cabbage salad or roasted broccoli. Topping the chicken with toasted sesame seeds, cilantro and a little sriracha for some heat.

Enjoy! And if you give this Lemongrass Chicken recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 4 servings

Lemongrass Chicken

This Lemongrass Chicken recipe is simple and healthy. Chicken Thighs marinate with lemongrass, ginger and garlic before roasting and slipping under the broiler to caramelize. Slice and serve over Thai jasmine rice with your favorite veggie side dish. Yields 4 to 6 servings.
Prep Time: 10 minutes
Cook Time: 8 minutes
Additional Time: 1 hour
Total Time: 1 hour 18 minutes

Ingredients

  • 1¼ pound boneless skinless chicken thighs
  • 1/4 cup lemongrass paste
  • 2 cloves garlic, grated
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons coconut aminos
  • 1 teaspoon sambal oelelk
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper
  • 2 cups Thai jasmine rice, cooked

Instructions 

  • In bowl measure and add; lemongrass, garlic, ginger, coconut aminos, sesame oil, sugar, white pepper and sambal oelek. Stir to combine.
  • Add in the chicken thighs and toss well to coat. Cover and refrigerate 1 hour or up to overnight.
  • Pull the chicken out 30 minutes prior to cooking.
  • Preheat your oven to 425℉ (or 220℃) and line a rimmed metal baking sheet with foil.
    Arrange the marinated chicken thighs top-side facing down on the foil. Roast for 8 minutes, flip and continue cooking for 4 to 6 more minutes.
  • Use oven mitts to move the oven rack to the highest position. Switch your oven to broil, slip the pan on to the top rack and broil for 2 to 3 minutes until the chicken is browned and caramelized. Rotate the pan for even browning. Watch carefully to avoid burning. However a deep caramelization in spots is encouraged!
  • Transfer to a cutting board to rest before slicing.
  • Serve over cooked rice with your favorite side.
Serving: 1g, Calories: 118kcal, Carbohydrates: 18g, Protein: 6g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Cholesterol: 23mg, Sodium: 141mg, Sugar: 2g
Author: Laurie McNamara
Course: Mains & Entrees
Cuisine: Thai-inspired