Grilled Lemongrass Chicken
User Reviews
4.8
12 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
1 hr
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Total Time
1 hr 30 mins
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Servings
4
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Calories
484 kcal
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Course
Main Course
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Cuisine
Thai
Grilled Lemongrass Chicken
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Juicy and flavorful grilled chicken thighs marinated with lemongrass, palm sugar, Thai chili, and fish sauce. Enjoy with homemade chili sauce.
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Ingredients
- 2 talks lemongrass
- 2 tsp cilantro (coriander) (stems, minced)
- 2-4 Thai chilies
- ½ tsp white pepper powder
- 3 Tbsp fish sauce
- 2 Tbsp Thai palm sugar (or use light brown sugar)
- 6-8 chicken thighs
- 2 Japanese or Persian cucumbers
For Homemade Thai Sweet Chili Sauce
- 1 Tbsp red chilies (finger-length; minced)
- ½ Thai chili (minced)
- ½ Tbsp garlic (minced)
- ¾ tsp Diamond Crystal kosher salt
- ¾ cup sugar
- 1 Tbsp fish sauce
- 6 Tbsp distilled white vinegar
- ¼ cup water (4 Tbsp)
Instructions
- Gather all the ingredients.
To Marinate the Chicken
- Remove the outer skin of lemongrass till you see the tender inner part. We only need the bottom third and slice it thinly. Mince cilantro stems.
- Rinse and score the chicken pieces, at the thickest part, lightly with a knife.
- Chop Thai chilies and Thai palm sugar into small pieces.
- Make a coarse paste with the lemongrass, cilantro stems, chilies, and peppercorns using a mortar and pestle (or a mini-food processor).
- Mix in the fish sauce and palm sugar until the sugar dissolves.
- Coat the chicken with this spice paste. I put the spice paste and chicken in a Ziploc bag. Marinate in the fridge for at least one hour. Marinating chicken overnight always improves the flavor and tenderization.
To Grill the Chicken
- Preheat the grill to medium-low heat. Slowly grill the chicken, turning often until cooked through and golden brown all over. Alternatively you can rotisserie, bake, or broil this chicken until cooked through to an internal temperature of 165ºF (75ºC). We have a gas grill, but we also like cooking on a grill over charcoal so the flavor is good.
To Make Homemade Thai Sweet Chili Sauce
- Combine all the ingredients in a small saucepan and bring to a boil.
- Boil over medium heat for 10 minutes or until the mixture has reduced to 1 cup (240 ml). It might be still runny and not syrupy, but it will thicken further as it cools. Remove from the heat and cool to room temperature before storing in the refrigerator for up to 2-3 months.
To Serve
- Serve with wedges of cucumber to snack on and a bowl of Thai Sweet Chili Sauce for dipping.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.
Notes
- Chili: Be careful when handling fresh peppers in case you are allergic. Peppers can cause really painful burns to your skin (It happens to me! More info here).
Nutrition Information
Show Details
Calories
484kcal
(24%)
Carbohydrates
28g
(9%)
Protein
29g
(58%)
Fat
28g
(43%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
6g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
166mg
(55%)
Sodium
952mg
(40%)
Potassium
560mg
(16%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
421IU
(8%)
Vitamin C
40mg
(44%)
Calcium
35mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Calories | 484kcal | 24% |
| Carbohydrates | 28g | 9% |
| Protein | 29g | 58% |
| Fat | 28g | 43% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 166mg | 55% |
| Sodium | 952mg | 40% |
| Potassium | 560mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 421IU | 8% |
| Vitamin C | 40mg | 44% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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