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- 4 boneless, skinless chicken thighs - 2 stalks of fresh lemongrass, finely chopped (tender white parts only) - 3 cloves garlic, minced - 1-inch piece of ginger, grated - 2 tablespoons fish sauce - 1 tablespoon soy sauce - 1 tablespoon honey - Juice of 1 lime - 1 teaspoon chili flakes (adjust to taste) - Salt and pepper to taste - Fresh cilantro, for garnish - Lime wedges, for serving Gather these ingredients before you start. I love using boneless, skinless chicken thighs because they stay juicy. Fresh lemongrass adds a bright, citrusy flavor. Make sure to chop only the tender white parts for the best taste. The garlic and ginger give depth to the dish. Fish sauce and soy sauce mix well to create a savory base. Honey balances the flavors with sweetness. Lime juice adds a refreshing zing, while chili flakes give a nice kick. Don’t forget salt and pepper to enhance the taste! Garnishing with fresh cilantro and lime wedges makes the dish pop. They add color and freshness. Enjoy this combination for a delightful meal! {{ingredient_image_1}} To start, gather your ingredients. You need lemongrass, garlic, ginger, fish sauce, soy sauce, honey, lime juice, chili flakes, salt, and pepper. In a large bowl, mix these ingredients well. This step creates a flavorful marinade. Make sure the chicken is well-coated. This helps the chicken soak up all those tasty flavors. How long should you marinate the chicken? I recommend at least one hour. If you have time, marinate for up to four hours. Marination is key for flavor. It allows the chicken to absorb the marinade deeply. This makes each bite packed with zest and spice. Preheat your grill to medium-high heat. If using charcoal, let the coals glow white. This will give you even heat. Remove the chicken from the marinade. Let any extra marinade drip off. Save some marinade for basting while grilling. Place the chicken thighs on the grill. Cook for about six to seven minutes on each side. Aim for an internal temperature of 165°F (75°C). Baste with the reserved marinade a few times. This adds even more flavor to your chicken. After grilling, let the chicken rest for five minutes. Resting is important. It helps the juices settle back into the meat. For plating, arrange the sliced chicken on a wooden platter. Drizzle some reserved marinade over it. Scatter fresh cilantro on top. Add lime wedges on the side for a pop of color. This presentation will impress your guests! To grill chicken perfectly, aim for medium-high heat. This temperature helps the chicken cook evenly. A good grill temperature is around 375°F to 400°F. Always check the internal temperature of your chicken. Use a meat thermometer to make sure it reaches 165°F. This rule ensures the chicken is safe to eat. Do not over-marinade the chicken. Marinating for too long can make it mushy. Aim for 1 to 4 hours for the best texture and flavor. After grilling, let the chicken rest for about 5 minutes. Resting allows the juices to settle. This step keeps the chicken moist and flavorful. You can add extra ingredients for a fun twist. Try adding sliced jalapeños or fresh mint to the marinade. These additions can bring new flavors to your dish. For deeper flavors, consider marinating overnight. This longer marination allows the spices to soak in. You’ll enjoy a richer taste with every bite. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 4 hours to enhance the flavor. If you have time, marinating overnight will yield even more delicious results. Check Grill Temperature: Make sure your grill is at medium-high heat before adding the chicken. This helps achieve a nice sear and prevents the meat from sticking. Use a Meat Thermometer: To ensure your chicken is perfectly cooked, use a meat thermometer to check that it reaches an internal temperature of 165°F (75°C). Garnish Creatively: For a beautiful presentation, consider garnishing with additional fresh herbs or colorful vegetables alongside the cilantro and lime wedges. {{image_2}} You can swap chicken thighs for chicken breasts or tofu. Chicken breasts cook faster, so watch the grill closely. Tofu absorbs flavors well, making it a great substitute. Just make sure to press the tofu first to remove extra water. Adjust the marinade to fit your protein. For chicken, keep the same recipe. For tofu, use the same marinade but add a touch more soy sauce for extra flavor. Want some heat? Add spicy elements like sriracha or more chili flakes. You can also experiment with different herbs and spices. Try adding fresh basil or mint for a twist. A dash of cumin or coriander can add a unique taste. These changes make the dish exciting and personal. Pair your grilled lemongrass chicken with fresh sides. A simple cucumber salad adds crunch. Jasmine rice or sticky rice complements the meal well. Grilled vegetables, like bell peppers and zucchini, bring color and health. For a full meal, consider a bright mango salsa. This adds sweetness and balances the flavors perfectly. To keep your grilled lemongrass chicken fresh, follow these tips: - Refrigeration: Place leftover chicken in an airtight container. It will stay fresh for up to 3 days in the fridge. - Freezing: For longer storage, wrap the chicken tightly in plastic wrap, then place it in a freezer bag. It can last up to 3 months in the freezer. When you’re ready to enjoy it again, simply thaw it in the fridge overnight. To reheat your grilled chicken and keep it tasty, use these methods: - Oven: Preheat your oven to 350°F (175°C). Place the chicken in a baking dish, cover it with foil, and heat for 15-20 minutes. This keeps the chicken moist. - Stovetop: Heat a skillet over medium heat. Add a splash of water or broth, then cover the skillet. Heat for 5-7 minutes, flipping the chicken halfway. Avoid drying out the chicken by checking it often. Enjoy it just like fresh! Marinate the chicken for at least 1 hour. For deeper flavor, aim for 4 hours. The longer you marinate, the more the chicken absorbs the tasty lemongrass and other flavors. If you’re short on time, don’t worry. Even 30 minutes will still enhance the taste. Yes, you can use a grill pan. Heat it over medium-high heat and add a bit of oil. Cook the chicken just like you would on an outdoor grill. Cooking times may vary slightly. Always check that the chicken reaches an internal temperature of 165°F (75°C) for safety. Leftover lemongrass can add zest to many dishes. You can: - Use it in soups for flavor. - Make lemongrass tea by boiling it in water. - Add it to stir-fries for a fresh twist. - Freeze it for later use in future recipes. Yes, grilled lemongrass chicken is healthy. It’s low in fat and high in protein. The marinade adds flavor without too many calories. Lemongrass has health benefits, too. It can aid digestion and has anti-inflammatory properties. Just watch the amount of fish sauce and honey for sodium and sugar. Grilled lemongrass chicken is a delicious dish with easy steps. Start by preparing a tasty marinade. Marinate the chicken to lock in flavor and grill it to perfection. Remember to rest the chicken after grilling for the best taste. You can adjust the recipe with other proteins or spices. Whether you enjoy leftovers or explore new pairings, you can make this dish shine. With these tips, you are set for a great meal. Enjoy creating and savoring every bite.

Grilled Lemongrass Chicken Delight

A flavorful grilled chicken dish infused with lemongrass and spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken thighs
  • 2 stalks fresh lemongrass, finely chopped (tender white parts only)
  • 3 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 piece lime, juiced
  • 1 teaspoon chili flakes (adjust to taste)
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for serving lime wedges

Instructions
 

  • In a large bowl, combine the chopped lemongrass, minced garlic, grated ginger, fish sauce, soy sauce, honey, lime juice, chili flakes, salt, and pepper. Mix well to create a marinade.
  • Add the chicken thighs to the marinade, ensuring they are well-coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor.
  • Preheat your grill to medium-high heat. If using a charcoal grill, make sure the coals are glowing white and have a good even heat.
  • Remove the chicken from the marinade, letting excess liquid drip off. Reserve the marinade for basting.
  • Place the chicken thighs on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Baste with the reserved marinade a couple of times during grilling for extra flavor.
  • Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing.
  • Serve the grilled lemongrass chicken garnished with fresh cilantro and lime wedges on the side.

Notes

Arrange the sliced chicken on a wooden platter and drizzle some of the reserved marinade over it. Scatter cilantro leaves on top and serve with lime wedges for a pop of color and freshness.
Keyword Asian cuisine, grilled chicken, lemongrass