Grilled Lemongrass Chicken

Ingredients

• 2 stalksfresh lemongrass, outer layers removed, bruised and thinly sliced (white and pale-green parts only)
• 4garlic cloves, roughly chopped
• 1 smallshallot, roughly chopped
• 45 mlfish sauce
• 15 mlgranulated sugar
• 30 mlneutral oil (vegetable or canola)
• 15 mlfresh lime juice
• 1red bird's eye chilli, roughly chopped (optional)
• 4 (about 900 g total)bone-in, skin-on chicken thighs
• to tastesalt and black pepper
• as neededneutral oil, for oiling the grill grates

Instructions

1. 1

   Prepare lemongrass

   Remove 2–3 tough outer layers from each stalk and cut away the dry green top half. Firmly bruise the stalks with the flat of a knife until they crack, then thinly slice only the white and pale-green parts.

2. 2

   Blend marinade

   Put the lemongrass, garlic, shallot, fish sauce, sugar, oil, lime juice and chilli, if using, in a food processor. Blend for about 30 seconds to make a rough paste; alternatively, use a mortar and pestle.

3. 3

   Season chicken

   Pat the thighs dry and season lightly with salt and pepper. Make 2–3 diagonal cuts through the skin and down to the bone. Rub the marinade over the chicken, pressing it into the cuts and under the skin where possible. Cover and refrigerate for at least 30 minutes and up to 24 hours.

4. 4

   Heat the grill

   Preheat the grill to medium-high. Scrub the grates clean and brush them well with neutral oil to help prevent sticking.

5. 5

   Grill the thighs

   Set the thighs on the grill skin side up, close the lid and cook for 10–12 minutes. Turn them skin side down and grill for another 8–10 minutes, moving them to indirect heat if flare-ups occur. Cook until the skin is deeply charred and a thermometer inserted into the thickest part reads 74°C (165°F).

6. 6

   Rest and serve

   Transfer the chicken to a plate and leave it to rest for 5 minutes. Serve with steamed jasmine rice, sliced cucumber, fresh mint and coriander.

What is grilled lemongrass chicken?

This Vietnamese-style grilled chicken gets its distinctive fragrance from lemongrass, supported by salty fish sauce, garlic, shallot and lime. Grilling gives the skin a smoky char while the bone-in thighs help keep the meat succulent.

Here, the marinade is blended into a rough paste so it can cling to the chicken and work into the scored skin. The result is bold, savoury and citrusy, with a little sweetness to round out the seasoning.

Nutrition and macros by portion

The nutrition label shows one serving as written: 375 calories, 32g protein, 7g carbs, 24g fat.

The chicken supplies most of the protein and fat, while the sugar in the marinade and any rice served alongside contribute carbohydrates. Pair one thigh with cucumber and herbs, and choose a rice portion that suits the rest of your meal.

Choosing the chicken

Bone-in thighs: These take well to direct grilling and are less prone to drying out than leaner cuts. Keeping the skin on gives you a surface that can brown and crisp.

Dry skin: Pat the thighs dry before adding the marinade. A less damp surface is easier to brown on the grill.

Getting the marinade right

Lemongrass: Use the white and pale-green section, removing the tough outer layers and dry tops. Bruising it first helps release its fragrance before it is sliced and blended.

Rough paste: Aim for a coarse, spreadable mixture rather than a completely smooth purée. Press it into the scored cuts and under the skin where possible, taking care not to tear the skin.

Managing the grill

Clean, oiled grates: Scrub the grill before brushing the grates with neutral oil. This helps reduce sticking when you turn the thighs.

Flare-ups: The skin and marinade can cause flames to rise. Move the chicken to indirect heat if that happens, then return it to the hotter area as needed for browning.

Checking for doneness

Temperature: Check the thickest part of a thigh with an instant-read thermometer, avoiding the bone. The recipe’s target is 74°C (165°F).

Resting: Let the chicken stand for 5 minutes after grilling. This gives you time to prepare the sides and helps keep the meat juicy when served.

Serving the chicken

Fresh sides: Steamed jasmine rice, sliced cucumber, mint and coriander are suggested accompaniments. Their clean, fresh flavours complement the salty, aromatic chicken.

At the table: Serve the thighs with the rice and vegetables alongside so each person can balance smoky chicken with cool, crisp bites.

Recipe notes & tips

• Blend the marinade until it is coarse enough to cling to the chicken.
• Use only the tender white and pale-green part of the lemongrass.
• Score the skin carefully without cutting the thighs into separate pieces.
• Keep the grill lid closed during the first side of cooking.
• Move the chicken away from flames if the marinade or skin causes flare-ups.
• Check temperature in the thickest part of the thigh, away from the bone.

Variations

• Adjust the heat: Leave out the bird's eye chilli for a milder marinade.
• Use a mortar: Pound the marinade ingredients into a rough paste if you do not have a food processor.
• Add extra lime: Serve lime wedges alongside for a sharper finish.
• Change the sides: Serve with rice noodles and crisp vegetables instead of jasmine rice.
• Use fresh herbs: Add extra mint and coriander at the table for a fresher contrast.

Common mistakes to avoid

• Using the tough lemongrass tops: Remove the dry upper section and use only the white and pale-green parts.
• Skipping the scoring: Cut 2–3 diagonal slashes through the skin so the marinade can reach the meat.
• Leaving the grates dry: Brush clean grates with neutral oil to help limit sticking.
• Ignoring flare-ups: Shift the thighs to indirect heat when flames rise, then continue grilling.
• Guessing the doneness: Check the thickest part with a thermometer and cook to 74°C (165°F).
• Cutting too soon: Rest the grilled chicken for 5 minutes before serving.

How to store

Refrigerate leftover chicken in a covered container for up to 3 days. Reheat until piping hot, using an oven or covered pan to warm the meat without drying it out; the skin may not stay crisp.

Frequently asked questions