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Prep 15 minutes
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
  • 8 chicken thighs, with skin and deboned
  • 1 stalk of lemongrass
  • 1 lime, juiced
  • 1 tbsp brown sugar / honey
  • 1 tbsp light soy sauce
  • 3 tbsps fish sauce
  • 3 cloves garlic, crushed
Grilled Lemongrass Chicken Grilled Lemongrass Chicken

Grilled Lemongrass Chicken

Juicy lemongrass chicken - fragrant and delicious. This is perfect for meal preps, because you can marinate a huge batch and enjoy quick and easy lunches all week.


  1. Bash the stalk of lemongrass roughly and chop into 4-5 sections. Leaving it big means later on you can remove it before cooking.
  2. Mix all the ingredients together in a big bowl with the chicken thighs. Marinate for at least 30 mins. The longer the better.
  3. When you're ready to cook, preheat the grill at 180ºC and line baking tray with baking paper. Place the chicken thighs skin-side up and grill for 15 mins. The skin should crisp up and brown nicely, and check to see if it's cooked through fully before serving.
  4. Serve with vermicelli noodles for a salad, or on a bed of rice, with a side of thinly sliced carrots and cucumber. Garnish with some chopped coriander and chilli, and drizzle some chicken juices all over for additional flavour if there is any.
Grilled Lemongrass Chicken Grilled Lemongrass Chicken

Grilled Lemongrass Chicken

Juicy lemongrass chicken - fragrant and delicious. This is perfect for meal preps, because you can marinate a huge batch and enjoy quick and easy lunches all week.

favorite
print
like
Prep 15 minutes
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
  • 8 chicken thighs, with skin and deboned
  • 1 stalk of lemongrass
  • 1 lime, juiced
  • 1 tbsp brown sugar / honey
  • 1 tbsp light soy sauce
  • 3 tbsps fish sauce
  • 3 cloves garlic, crushed
  1. Bash the stalk of lemongrass roughly and chop into 4-5 sections. Leaving it big means later on you can remove it before cooking.
  2. Mix all the ingredients together in a big bowl with the chicken thighs. Marinate for at least 30 mins. The longer the better.
  3. When you're ready to cook, preheat the grill at 180ºC and line baking tray with baking paper. Place the chicken thighs skin-side up and grill for 15 mins. The skin should crisp up and brown nicely, and check to see if it's cooked through fully before serving.
  4. Serve with vermicelli noodles for a salad, or on a bed of rice, with a side of thinly sliced carrots and cucumber. Garnish with some chopped coriander and chilli, and drizzle some chicken juices all over for additional flavour if there is any.