Grilled Lemongrass Chicken Recipe
Quick chicken recipes are always handy to have in your back pocket, and this lemongrass chicken one involves just two simple steps: first marinating, then grilling the chicken. "This recipe," says developer Julianne De Witt, "is simple enough to prepare on a weeknight if you marinate the night before." Even if you live in an apartment or the weather is inclement, you can still make the dish by cooking it in a grill pan.
Much of the flavor in the marinade comes from lemongrass, which is actually a type of grass but is used as an herb in cooking. It has a somewhat citrusy flavor and is often used in southeastern Asian dishes. The chicken also gets a hint of heat from a small amount of sambal oelek. De Witt feels that "a little goes a long way," although you can certainly increase the amount if you wish. She also notes that "Any chili sauce will do in this recipe," so if you don't have this specific condiment on hand, chili garlic sauce or sriracha can be used in its stead.
Gather the ingredients to make grilled lemongrass chicken
De Witt likes to use boneless, skinless chicken thighs to make this dish. Besides the chicken, the recipe also requires a variety of ingredients for the marinade. These include olive oil, soy sauce, garlic, ginger, sambal oelek, brown sugar, lime juice, and lemongrass.
Marinate the chicken
Stir together all of the ingredients for the marinade. If you don't mind adding one more step to your prep, De Witt notes: "I like to bruise the lemongrass pieces with a mallet to release more flavor."
Once you've put together the marinade, coat the chicken with the stuff, then let it sit in the refrigerator in a covered pan or container. The chicken will need to marinate for at least 4 hours, but you can leave it for as long as 24 hours. "The longer the chicken is marinated," says De Witt, "the better it tastes."
Grill the chicken
If you have a grill with temperature control, heat it to 400 F. If you can't dial up a specific degree range, aim for medium-high heat. When the grill gets hot, take the chicken out of the marinade (give it a shake to remove any lemongrass bits or drops of liquid) and cook it for 10 to 12 minutes on each side. Once a meat thermometer reads 165 F, your chicken is done.
Add a garnish if you wish
If you want to dress your chicken up with a little greenery after plopping it on a plate, De Witt suggests using chopped scallions (aka green onions) and/or lime wedges. She also says this dish can be served with rice or noodles plus some vegetables or salad.
If you don't eat all the chicken on day one, that's actually good news because De Witt asserts that "Leftovers taste even better the next day." They'll last in the fridge for 3 days and can be eaten either cold or warm, but you can also freeze them for later use.
- ¼ cup olive oil
- ¼ cup soy sauce
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon sambal oelek
- 2 tablespoons brown sugar
- 1 lime, juice only
- 2 stalks lemongrass, white parts only, roughly chopped
- 12 boneless, skinless chicken thighs
- Diced scallions
- Lime wedges
- Combine the oil, soy sauce, garlic, ginger, sambal oelek, brown sugar, lime juice, and lemongrass. Before adding the lemongrass, optionally bruise it using a kitchen mallet.
- Coat the chicken in this mixture and refrigerate it in a covered container for at least 4 hours, or up to 24 hours.
- Preheat the grill to 400 F.
- Remove the chicken from the marinade, shaking off any lemongrass pieces or excess liquid.
- Grill the chicken for 10 to 12 minutes per side (20 to 24 minutes in all) until it reaches an internal temperature of 165 F.
- Garnish the chicken with scallions and lime wedges, if desired.
| Calories per Serving | 456 |
| Total Fat | 20.9 g |
| Saturated Fat | 4.4 g |
| Trans Fat | 0.1 g |
| Cholesterol | 268.8 mg |
| Total Carbohydrates | 7.0 g |
| Dietary Fiber | 0.5 g |
| Total Sugars | 3.2 g |
| Sodium | 862.6 mg |
| Protein | 57.5 g |
