Amazing 5-star Lemongrass Grilled Chicken

There is just something magical that happens when fire meets chicken, isn’t there? When you get those perfect char marks and the smoky flavor really sinks in, nothing else compares. But we need that flavor to be bright and fresh, especially when it’s hot out!

That’s why I want to share my absolute go-to recipe: the easiest, most foolproof way to make incredible Lemongrass Grilled Chicken. Seriously, this marinade is a game-changer. My favorite part? The second you mix that lemongrass, garlic, fish sauce, and bit of turmeric—the aroma that instantly jumps out of the bowl smells like summer vacation!

You don’t need hours of prep time here. Just a quick mix, a few hours in the fridge, and you’re on your way to juicy, tender chicken that tastes like it came from the best street vendor in Southeast Asia. Forget complicated techniques; this is pure, simple grilling bliss!

Why This Lemongrass Grilled Chicken Recipe Works So Well

I know there are a million chicken marinades out there, but this one hits different because of how deeply it penetrates the meat. It’s the simplest flavor bomb you’ll ever make, trust me. It hits all the right notes—salty from the fish sauce, earthy from the turmeric, and that incredible bright citrus punch from the star ingredient.

• It’s all about that balance. We use just enough sugar to help with caramelization on the grill without burning everything up.
• The chicken turns out unbelievably juicy because we insist on marinating longer, letting those flavors work their magic.
• You get incredible aroma while cooking, which is half the fun of grilling good food!

If you want to see how a super simple marinade can totally transform a weeknight meal, you need to try this technique. For more ideas on beefing up your marinades, check out my tips on flavorful chicken marinade recipes.

Quick Prep for Flavorful Lemongrass Grilled Chicken

Honestly, the prep time is only about 20 minutes. You spend most of that time finely mincing everything up—and you have to mince carefully to release all that goodness from the lemongrass!

When that fresh lemongrass hits the bowl with the turmeric and garlic, it sort of wakes up the meat before it even hits the fridge. Because the chicken pieces aren’t too thick, the marinade gets right into the muscle fibers quickly. This means even if you only have two hours before dinner, you are already getting fantastic results.

Perfect Grilling Times and Temperature

Listen, grilling is simple, but chicken can go from perfect to dry in about 30 seconds flat. That’s why checking the temperature is non-negotiable here. We aim for medium-high heat on the grill—hot enough to sear, but not so hot that that little bit of sugar in the marinade turns instantly black.

You are looking for about 6 to 8 minutes per side. But the real target? It has to hit 165 degrees Fahrenheit internally. Pull it off right when it hits that mark, and I promise you’ll have fork-tender, beautifully charred Lemongrass Grilled Chicken every single time.

Gathering Ingredients for Your Lemongrass Grilled Chicken

Okay, gathering your supplies is almost as much fun as grilling! This list looks short, but trust me, every single item pulls its weight in making this marinade taste authentic and complex. You won’t need a million obscure things for your pantry.

When you look at this list, please pay close attention to the preparation notes, because that’s where we lock in the incredible flavor profile for this easy chicken recipe. Don’t skimp on the fresh lemongrass!

Ingredient List and Preparation Details

Here is exactly what you need to make sure your Lemongrass Grilled Chicken turns out perfect. Get your measuring spoons ready, because precision matters here!

• 2 lbs chicken thighs or breasts, boneless skinless
• 3 stalks lemongrass, tough outer layers removed, finely minced
• 4 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon ground turmeric
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil

When you’re mincing that lemongrass, which is the hardest job here, make sure you are only using the bottom, pale-pink, tender part. The upper stalks are too woody and tough—you want to be able to fully grind it down into almost a paste with the garlic.

Step-by-Step Instructions for Lemongrass Grilled Chicken

Now that we have our beautiful ingredients ready to go, let’s talk assembly! This process is satisfying because you can literally see the flavor building right in front of you. We’re going to take this step by step so you don’t miss the crucial marinating window. Remember, the total active time is ridiculously short for something that tastes this complex.

Creating the Aromatic Marinade

First things first, we build that amazing Asian marinade! Grab a medium bowl—nothing fancy needed here. You’re going to toss in that finely minced lemongrass, the garlic, the fish sauce, soy sauce, brown sugar, vibrant turmeric, black pepper, and the vegetable oil.

You need to mix this up really well. I mean, stir until that brown sugar is completely dissolved into the liquids. If the sugar stays grainy, it won’t spread evenly, and we want every bit of that brightness coating the chicken. It should look almost like a thin, fragrant yellow-orange paste!

Marinating the Chicken for Maximum Flavor

Next up, it’s time to introduce the chicken to its destiny. Place your chicken thighs or breasts—whichever you chose—in a sturdy resealable bag, or a shallow dish if you prefer. Pour that entire beautiful mixture right over the top. Make sure every single piece gets fully coated. Don’t be shy!

Here’s where patience comes in. You absolutely must let this sit in the refrigerator for at least 2 hours. Two hours helps, but if you can swing it, going overnight is what turns this recipe from good to truly spectacular. That fresh lemongrass needs time to work its magic.

Grilling Your Perfect Lemongrass Grilled Chicken

When your marinade time is up, get that grill fired up to medium-high heat. You want it hot enough to get those gorgeous grill marks but not so hot that it burns off all the tender flavorings.

Before the chicken hits the grates, give them a quick brush with oil so we don’t have any sad sticking incidents! Pull the chicken out of the bag and let any excess marinade drip off—we actually want to discard that leftover marinade; we don’t want to use it again.

Lay the chicken down gently and let it cook for about 6 to 8 minutes on the first side. Flip it, and cook for another 6 to 8 minutes. Keep checking that internal temp until it hits 165 degrees Fahrenheit. That is our golden rule for safety and texture!

Resting and Serving

This is the expert tip, so listen up! Once that chicken hits 165°F, don’t serve it immediately. That’s called leaving hungry juices on the cutting board. You need to move the finished Lemongrass Grilled Chicken to a clean plate and just let it nap for 5 full minutes. This lets all those lovely juices redistribute back into the meat. After resting, slice it up against the grain and enjoy the best grilled chicken you’ve ever made!

If you want some pointers on getting the absolute best crust when grilling, check out my guide on flavorful chicken marinades for juicy grilled chicken.

Tips for Perfect Lemongrass Grilled Chicken

Even though this is a super easy recipe, there are always little tweaks you can make to ensure it’s perfect every time, whether you have a roaring charcoal fire or just a standard skillet handy. We want flavor depth, and that mostly comes from respecting the ingredients!

These little adjustments are what separate a *good* grilled chicken from the one that makes everyone ask for the recipe immediately. It’s all about being thoughtful about the heat and the herbs. If you want to see another amazing tropical flavor profile for chicken, check out my recipe for irresistible Huli Huli chicken!

Alternative Cooking Methods

If the weather decides to turn or maybe you don’t have outdoor access, don’t worry! This Lemongrass Grilled Chicken adapts beautifully to the stovetop. Use a heavy-bottomed skillet—cast iron is my favorite for this.

Get that skillet screaming hot over medium-high heat, and skip the grill oil we talked about earlier. Cook in batches so you don’t crowd the pan and end up steaming the chicken instead of searing it. It might take just a touch longer, but you’ll still get that beautiful crust.

Ingredient Quality Focus

I have to stress this again, because I see people try to cheat on this part: use fresh lemongrass! Seriously, dried lemongrass is just dusty sticks compared to the real stuff.

Fresh lemongrass has natural oils and moisture that completely change the infusion process. Drying it out removes that bright, zesty, almost floral note that makes this dish shine. Think of it as the backbone of this entire Asian marinade—if the backbone is weak, the whole dish flops!

Serving Suggestions for Lemongrass Grilled Chicken

This Lemongrass Grilled Chicken is so flavorful it honestly doesn’t need a thousand side dishes, but I always love putting together a plate that complements that bright, citrusy punch. It loves fresh, simple pairings!

My absolute favorite way to serve this is over a big bowl of perfectly steamed jasmine rice. The rice soaks up any stray juices, and it feels like a complete meal. We often add a simple cucumber and mint salad—that coolness just cuts through the richness of the marinade beautifully.

If you are taking this to a potluck or a barbecue, try pairing it alongside a zesty noodle salad! I have a great one on the site that works wonders; you can check out my recipe for delicious pasta salad with chicken pairings if you need an idea for something cool and creamy to balance the heat.

Honestly, even just a squeeze of fresh lime right before serving makes a huge difference!

Storing and Reheating Leftover Lemongrass Grilled Chicken

We all hope there are leftovers because this chicken is excellent cold, but if you need to reheat it, we have to be careful not to dry out that beautiful texture we worked so hard to achieve!

For storage, make sure the cooked chicken cools down quickly and goes into an airtight container in the fridge within two hours. It stays perfectly safe and flavorful for about three to four days after grilling.

When you’re ready to eat it and want it warm, skip the microwave if you can! The safest way to reheat this Lemongrass Grilled Chicken is by slicing it first, then tossing the pieces in a small, lightly oiled pan over medium heat. Just a minute or two per side until warm through is all it needs. If you must use the microwave, do a quick 30-second burst with a tiny splash of water in the container to keep the moisture locked in.

Frequently Asked Questions About This Recipe

I get so many questions when people try this recipe for the first time, and honestly, that’s the best sign! It means you’re excited to dive into this easy chicken recipe. Here are the most common things folks ask me about mastering that beautiful Asian marinade.

Can I use chicken breasts instead of thighs for this Lemongrass Grilled Chicken?

You absolutely can! I prefer thighs myself because they have more fat, which means they are much more forgiving on the grill and stay juicy even if you cook them a minute too long. Breasts are leaner, so you have to watch your temperature like a hawk. Pull those breasts off the fire right at 165°F, or they tend to dry out quickly!

How long can the chicken marinate safely?

If you have time, 24 hours is truly the sweet spot for flavor penetration. The lemongrass needs time to soften and infuse that punchy citrus flavor deep into the meat. You can safely leave it for up to two full days, wrapped up tight in the fridge. But please, never, ever go past 48 hours. The acid in the marinade can start to break down the chicken fibers too much by then.

What if I don’t have fish sauce for the Asian marinade?

Fish sauce is key for that deep, savory umami kick that makes Southeast Asian flavor profiles pop, but I get it—not everyone keeps it stocked! If you are out, you can swap it for a little extra soy sauce, maybe a teaspoon or so, and add just a tiny pinch of salt to compensate.

Just know that the overall depth of flavor will be slightly different, a little less complex than when you use real fish sauce, but it will still be delicious! Before you try substitutions, though, take a look at my tips on zesty lemon garlic butter chicken for other flavor ideas!

Estimated Nutritional Snapshot

People always ask me about the nutrition info for this Lemongrass Grilled Chicken, especially since we use lean cuts and so much fresh flavor. It’s great news if you’re looking for a high-protein, low-fat option for your grilling rotation!

Here is a snapshot of what you can expect per serving (which is about 4 ounces of cooked chicken). Remember, these numbers are just estimates—they aren’t set in stone because how much you marinate, how much oil you use on the grates, and the exact cut of chicken can change things just a tiny bit.

• Serving Size: 4 oz cooked chicken
• Calories: 250
• Protein: 35g
• Fat: 10g (with 3g saturated fat)
• Carbohydrates: 5g
• Sugar: 3g
• Sodium: 350mg (this varies based on your fish and soy sauce!)

See? Lots of pure protein to keep you satisfied, and not too much fat overall, which is why I love pairing it with simple rice and vegetables instead of heavy sauces. It’s satisfying, flavorful, and fits right into most healthy eating plans!

Share Your Lemongrass Grilled Chicken Creations

Wow! I am so excited for you to fire up that grill and try this recipe. It’s such a satisfying, bright dish, and I really hope it becomes a staple for your weeknight rotation, just like it is for mine.

When you make your first batch of this incredible Lemongrass Grilled Chicken, I absolutely want to hear all about it! Did you use thighs or breasts? How long did you manage to let it marinate? Don’t forget to drop a star rating right below this post so other readers know what you thought.

If you ran into any snags, or if you have a brilliant pairing suggestion that I haven’t thought of yet—maybe a special homemade dipping sauce?—please drop your thoughts in the comments! I love seeing how you all adapt things in your own kitchens. For inspiration on your next cookout chicken, you should check out how I make my irresistible BBQ chicken next time!

Happy grilling, everyone!

Print