Description
This Lemongrass Chicken recipe features tender boneless skinless chicken thighs marinated in a fragrant blend of lemongrass, ginger, garlic, soy sauce, fish sauce, lime juice, and brown sugar. The chicken is grilled to perfection, creating a flavorful and juicy dish with a hint of spice that is perfect for a quick weeknight meal or weekend barbecue.
Ingredients
Scale
Chicken
- 8 boneless skinless chicken thighs (about 1 ½ lbs)
Marinade
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 ½ tablespoons fish sauce
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh lemongrass (minced)
- 1 ½ tablespoons minced fresh ginger
- 3 cloves garlic (minced)
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Prepare lemongrass: Cut the lemongrass into 3 to 4 inch pieces and remove the tough, woody outer layers. Finely chop the tender inner portion for use in the marinade.
- Make the marinade: In a medium bowl, combine the brown sugar, soy sauce, fish sauce, lime juice, minced lemongrass, minced ginger, minced garlic, and red pepper flakes if using. Stir well to blend all the flavors.
- Marinate the chicken: Add the chicken thighs to the marinade and toss thoroughly to ensure all pieces are coated. Cover and refrigerate for at least 1 hour and up to 8 hours for maximum flavor.
- Preheat the grill: Heat your grill to medium-high heat to prepare for cooking the chicken.
- Grill the chicken: Place the marinated chicken thighs on the grill and cook for 3 to 4 minutes per side until the internal temperature reaches 165°F and the chicken is cooked through and juicy.
Notes
- When preparing lemongrass, be sure to remove all the tough outer layers to avoid a fibrous texture in the marinade.
- If fresh ginger is not available, you can substitute with 1 teaspoon of ground ginger, although fresh is preferred for best flavor.
- Red pepper flakes are optional and can be adjusted based on your preferred spice level.
- Ensure to cook chicken to an internal temperature of 165°F to guarantee it is safe to eat.
