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Lemongrass Chicken

Lemongrass Chicken

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If you have time to marinate the chicken the night before, it will deliver extra flavor. If not, just be sure to marinate it before preparing the rest of your dinner.


  • 1/4 cup finely chopped lemongrass (approximately 1 stalk, outer leaves and root end removed, pale-green parts only)
  • 1 tbsp finely chopped peeled ginger
  • 1 shallot, finely chopped
  • 1/2 cup canned unsweetened coconut milk
  • 5 skinless, boneless chicken thighs
  • 1 tbsp finely sliced scallion greens (optional)

Recipe Preparation

  • Ingredient Info: Lemongrass is available at Asian markets and in the produce section of some supermarkets. Canned unsweetened coconut milk is available at Indian, Latin, and Southeast Asian markets and many supermarkets.

  • Pulse lemongrass, ginger, shallot, salt, and turmeric in a food processer, scraping down bowl as needed, until finely chopped. Add coconut milk and process until smooth, about 1 minute. Toss chicken with marinade, cover, and chill for at least 2 hours and up to 24 hours. Heat oven to 450°. Shake excess marinade off chicken and arrange in a single layer on a lightly oiled rimmed baking sheet. Roast chicken 15 minutes. Heat broiler and continue to cook until chicken is beginning to turn golden brown in spots, about 4 minutes. Reserve 1 chicken thigh for Chicken, Mango, and Black Rice Salad.

  • Serve chicken topped with scallion greens, if using.

Photos by Kimberley HasselbrinkReviews Section

Recipe Summary

  • 2 stalks fresh lemongrass, tender white inner bulbs only, smashed and coarsely chopped
  • 2 large shallots, coarsely chopped (1/4 pound)
  • 2 garlic cloves, coarsely chopped
  • 1 Thai chile, chopped
  • 1 tablespoon Asian fish sauce
  • 4 boneless chicken breast halves, with skin (about 7 ounces each)
  • 1 tablespoon vegetable oil
  • Salt and freshly ground pepper

In a food processor, combine the lemongrass with the shallots, garlic, chile and fish sauce and pulse to a coarse paste. Set the chicken breasts on a plate, skin side down. Spread the paste on the fleshy side of the chicken, cover and refrigerate for at least 2 hours. Bring the chicken to room temperature before cooking.

Preheat the oven to 450°. Transfer the chicken, skin side down, to paper towels. Heat the oil in a large nonstick ovenproof skillet. Add the chicken, skin side down, season with salt and pepper and cook over moderately high heat until lightly browned on the bottom, about 5 minutes. Transfer the skillet to the oven and roast the chicken for 7 minutes, or until it is deep golden on the bottom. Carefully turn the chicken, season with salt and pepper and roast for 5 minutes longer, or until cooked through. Set the chicken breasts on a platter or plates and serve.

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  • 1 and 1/4 pound boneless skinless chicken thighs
  • 1/4 cup lemongrass paste
  • 2 cloves garlic, grated
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons coconut aminos
  • 1 teaspoon sambal oelelk
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper
  • 2 cups cooked Jasmine Thai rice
  1. In bowl measure and add lemongrass, garlic, ginger, coconut aminos, sesame oil, sugar, white pepper and sambal oelek. Stir to combine.
  2. Add in the chicken thighs and toss well to coat. Cover and refrigerate 1 hour or up to overnight.
  3. Pull the chicken out 30 minutes prior to cooking.
  4. Move your oven rack to the highest position in your oven. Preheat your broiler to high and line a rimmed metal baking sheet with foil, then arrange the marinated chicken thighs on the foil.
  5. Slip the pan under the broiler and cook 3 minutes. Rotate the pan and continue broiling for 3 to 4 minutes or until the chicken reaches an internal temperature of 165°. Watch carefully to avoid burning. However a deep caramelization is encouraged!
  6. Transfer to a cutting board to rest before slicing.
  7. Serve over cooked rice with your favorite side.

Nutrition Information:


Serving Size:

All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.

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Recipe Summary

  • 3 ¾ pounds bone-in, skinless chicken thighs (about 8)
  • 3 tablespoons finely chopped lemongrass
  • 2 tablespoons sambal oelek (ground fresh chile paste)
  • 1 ¼ cups canned light coconut milk
  • ¾ cup unsalted chicken stock
  • 6 garlic cloves, crushed
  • 2 large yellow onions, quartered
  • 2 large carrots, each cut into 4 pieces
  • 1 (2 inch) piece fresh ginger, peeled and sliced
  • 2 tablespoons reduced-sodium soy sauce
  • 5 teaspoons Vietnamese fish sauce
  • 1 tablespoon fresh lime juice
  • ½ teaspoon granulated sugar
  • 8 ounces uncooked wide rice noodles
  • 2 cups thinly sliced English cucumber
  • ½ cup loosely packed fresh cilantro leaves
  • ¼ cup chopped, unsalted dry-roasted peanuts

Place the chicken, lemongrass, sambal oelek, and 3/4 cup of the coconut milk in a large ziplock plastic freezer bag. Seal and turn to coat chill 8 to 24 hours.

Place the stock, garlic, onions, carrots, and ginger in a 6-quart slow cooker. Remove the chicken from the marinade, and discard the marinade. Arrange the chicken on top of the onion mixture. Cover and cook on LOW until the chicken is tender, about 7 hours and 30 minutes. Remove the chicken from the slow cooker, and discard the bones. Shred the chicken into bite-sized pieces.

Pour the cooking liquid through a colander over a bowl discard the solids. Stir together the strained cooking liquid, soy sauce, fish sauce, lime juice, sugar, and remaining 1/2 cup coconut milk in a saucepan. Bring to a boil stir until the sugar dissolves. Remove from the heat.

Prepare the noodles according to the package directions. Divide the noodles among 6 bowls. Top with the chicken, cucumber, and cilantro. Pour the coconut broth over each bowl, and sprinkle evenly with the peanuts.

Ingredients, Substitutions & Adjustments

  • Chicken thighs – You can use any cut of chicken for this recipe. I chose to use bone-in, skin-on chicken thighs because I love how juicy and flavorful they are. If you do choose to use different cuts, make sure to adjust your cooking time accordingly. Different parts of the chicken cook differently.
  • Lemongrass – This is the main flavor component of this dish. It has a light, lemon-y like flavor that works really well with meats. There isn’t a substitute for lemongrass. If you can’t find lemongrass, use a tablespoon of lime as a substitute.
  • Fish sauce, oyster sauce & soy sauce – These 3 sauces add different variations of umami and salty flavors to the chicken. My preferred fish sauce brands are Three Crabs or Red Boat. My preferred soy sauce brand is Kikkoman. Use tamari as a substitute for soy sauce if you want to make this dish gluten free. My preferred oyster sauce brand is Lee Kum Kee.
  • Garlic & shallot – Add more flavor to the chicken.
  • Honey & brown sugar – Adds different variations of sweetness to the dish.
  • Vegetable oil – Vegetable ensures the chicken doesn’t stick to the sheet pan. Any kind of neutral oil works for this recipe.


Preheat wok or saute pan over medium high heat add oil. Add shallots and garlic. Saute until light brown, stirring constantly to prevent burning. Add chicken all at once. Stir and separate chicken slices. Add chilies and lemongrass. Continue to stir. Just before chicken is cooked through, stir in coconut milk, sugar, fish sauce and white pepper. Taste and adjust the seasonings and spiciness. Toss in Thai basil, lime leaves and lime juice. Serve immediately with steamed rice and fresh vegetables.

Vietnamese Lemongrass Chicken Recipe & Video

Today I’m going to show you how to make Vietnamese Lemongrass Chicken!

I love this recipe because it is so good on top of Jasmine rice or Banh Mi(Vietnamese sandwich) and also I can make with pork, it works perfectly as well!

If you are a vegetarian, no worries, you can make this with fried tofu! Superb.

I love my lemongrass chicken to be a bit spicy, because it is perfectly balance with savory and sweet flavor.

But it is totally up to you, if you can’t take spicy, just leave out the chili.

Crispy chicken skin and juicy meat in this recipe is quite important, so if you can, please use chicken thigh with skin on. But doesn’t mean you cannot make with chicken breast with no skin, just remember it will have a bit less flavor than the original recipe.

I show you how to debone chicken thigh on my Teriyaki Chicken, please check out link HERE and watch the video!

Hope you guys give this heavenly delicious lemongrass chicken recipe a try at home!

Lemongrass Baked Chicken Recipe

I know that a lot more work has to be done for these Lemongrass Baked Chicken, especially in the presentation aspects! Presenting food is so different from presenting desserts. It might not be the best but I am going to still give myself a pat on the back, for being willing to come out of my comfort zone and try something new to further hone my skills!

Let me give a second close up picture too!

With that, let me provide a short write up that encompasses all three factors ( taste and texture, method of preparation and ingredients! ).

Well, I absolutely love baking chicken in the oven because the oven does all the job for me and even for someone who is inexperienced, it is relatively easy to tell when it is cooked! Leaving the marinated chicken overnight was a piece of cake too, I mean, how difficult can that be?!

Furthermore, baked chicken unless over baked, is always juicy and tender! I especially love the skin layer as it contains the flavourful punch of the marination, making you crave for more!

The best part about such recipes though, will definitely be the ease of preparation.

I just mixed the marination in a bowl, leave it overnight, then bake it the next day! Easy! I also used a ziploc bag for the marination as I still find it pretty odd to marinate raw chicken parts. It feels really weird to the hands! However, the ziploc bag made it way more convenient and comfortable for me!

My family and friends are really encouraging too, so there’s that!

I hope to share more easy savory recipes along the way as I take down moments of my baking journey! Now, presenting the recipe!

Lemongrass Baked Chicken
by Javier Tan October-14-2018

Tender and juicy, these baked chicken are my to go food on both busy and lazy days!

Watch the video: LemonGrass, Joey Montana - La La La (June 2022).